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Part 1-
Family is still out of town and I’m enjoying a lot of me time. 🥃 so today I’m cooking a 2 lbs tri tip. Trimmed it last night rubbed it was sesame seed oil salt and pepper and massage a little butter on top. The tri tip sat on the counter for 15 minutes and then I put it in the fridge last not uncovered. The plan is at noon, put it on the counter for 20-30 minutes while The Bull is warming up to 200° Until 115° IT (guessing that will take 2 -2.5 hours)
I have my grill grates on my gasser for searing -
I will go three minutes each side.
**Using
Lumberjack pellets
Competition Blend (maple hickory cherry)
I have a quick question, most recipes have either EVOO or Mustard as a binder, but I noticed you used Sesame Seed oil, which I just happen to buy some this morning. I read that it is better to use SSO for high heat, cooking some chicken breasts again today.
I was curious why you used SSO? Is it a flavor thing, or better when you sear?
Cant want to see how it turns out. I want to do a Tri-Tip soon.
Enjoy your well deserved me time!
 
Part 1-
Family is still out of town and I’m enjoying a lot of me time. 🥃 so today I’m cooking a 2 lbs tri tip. Trimmed it last night rubbed it was sesame seed oil salt and pepper and massage a little butter on top. The tri tip sat on the counter for 15 minutes and then I put it in the fridge last not uncovered. The plan is at noon, put it on the counter for 20-30 minutes while The Bull is warming up to 200° Until 115° IT (guessing that will take 2 -2.5 hours)
I have my grill grates on my gasser for searing -
I will go three minutes each side.
**Using
Lumberjack pellets
Competition Blend (maple hickory cherry)
Perfect plan!
 
I have a quick question, most recipes have either EVOO or Mustard as a binder, but I noticed you used Sesame Seed oil, which I just happen to buy some this morning. I read that it is better to use SSO for high heat, cooking some chicken breasts again today.
I was curious why you used SSO? Is it a flavor thing, or better when you sear?
Cant want to see how it turns out. I want to do a Tri-Tip soon.
Enjoy your well deserved me time!
@Pops I personally do not like mustard.🤮
I also saw somewhere that SSO was a good binder and I’ve been wanting to try it. And list night it was in the fridge staring at me.
plus I do like the flavor also with no pressure from the family I thought I would try it.
Enjoying life. 😎
 
@Pops I personally do not like mustard.🤮
I also saw somewhere that SSO was a good binder and I’ve been wanting to try it. And list night it was in the fridge staring at me.
plus I do like the flavor also with no pressure from the family I thought I would try it.
Enjoying life. 😎
Let us know how it turned out. I have done lots of tri tip with EVOO or canola. Never tried sesame with it.
 
Not cooking on the Bull tonight, will be throwing some burgers/dogs and a London Broil on my Blackstone in about an hour
But until then...
 

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Ok, so our 4YO granddaughter spent the night with us, so I have to cook pancakes!!

So today, I cooked sausage, pancakes, chicken and then Pizza, all on the Bullseye!
1-Sausage was fine on grillgrate griddle, next week bacon, eggs and hash browns!
2-Pancakes (Blueberry) were good but hard to cook, griddle not seasoned, would use silverstone griddle next time.
3-Chicken, I keep getting better with chicken!
4-First Pizza on Bullseye, it was the best pizza I have ever cooked and I do great pizzas!!!!

My wife and I are exhausted, but it is well worth it!

On to a brisket for Mothers Day!
 

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Ok, so our 4YO granddaughter spent the night with us, so I have to cook pancakes!!

So today, I cooked sausage, pancakes, chicken and then Pizza, all on the Bullseye!
1-Sausage was fine on grillgrate griddle, next week bacon, eggs and hash browns!
2-Pancakes (Blueberry) were good but hard to cook, griddle not seasoned, would use silverstone griddle next time.
3-Chicken, I keep getting better with chicken!
4-First Pizza on Bullseye, it was the best pizza I have ever cooked and I do great pizzas!!!!

My wife and I are exhausted, but it is well worth it!

On to a brisket for Mothers Day!
Ain't nothing wrong with all that!
 
The local grocery store had pork butts for $1.59lb! so we decided it was time for pulled pork again. put it on the grill last night set at 225 and never changed it, at 11 and took it off at 5:30pm today at 200 it. pork was very moist. my wife injected it with alot of apple cider and used mustard to make the rub stick. turned out excellent. also it was two 10.5lbs butts. took about 1.75hrs per lb staying at 225. is that about average?
 

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The local grocery store had pork butts for $1.59lb! so we decided it was time for pulled pork again. put it on the grill last night set at 225 and never changed it, at 11 and took it off at 5:30pm today at 200 it. pork was very moist. my wife injected it with alot of apple cider and used mustard to make the run stick. turned out excellent. also it was two 10.5lbs butts. took about 1.75hrs per lb staying at 225. is that about average?
That is crazy. Looks great! My son goes to school and co-ops in upstate SC! I will need to send him for some! What is run stick?
AND she injected with apple cider not ACV?

Great photos BTW!
 
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i like to use the apple cider vinegar also. but this time it was just apple cider. and the mustard was to help the rub stick. typo. i fixed that. thanks. also the butts are on sale at ingles in the upstate.
 
The local grocery store had pork butts for $1.59lb! so we decided it was time for pulled pork again. put it on the grill last night set at 225 and never changed it, at 11 and took it off at 5:30pm today at 200 it. pork was very moist. my wife injected it with alot of apple cider and used mustard to make the rub stick. turned out excellent. also it was two 10.5lbs butts. took about 1.75hrs per lb staying at 225. is that about average?
Looks great!
 
Final report on THE BRISKET
From 11am until 3pm IT 159°-168° four hour stall. Now I feel like I’m running short on time.
At 3pm Wrapped it with Butcher paper bumped it to 250°
It Stayed at 168° for another hour. At 4pm Wrapped it with foil.
bumped it to 265°
It hit 202° IT at 6:30pm 19.5hrs for the 6.5 Lbs.

The bark was amazing.
Flavor was outstanding.
Not as juicy as I would prefer, but it was not dry.

Next time start at 10pm the night before still @ 180° but the next morning go to 250° (225° to slow) I want to let it rest for at least 45 minutes I would like it if I had the time to let it rest longer.

I would give it an 8
 

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Looks really good! Always takes me longer than expected for brisket...always.
 

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