MM818 Posted April 11, 2022 Share Posted April 11, 2022 18 hours ago, Clueby said: I just picked up my first tri tip and looking forward to trying it. Not a popular cut in the Midwest but my Cali friend swears by it. Are you cooking it to a medium rare or full on like a brisket? Santa Maria Tri Tip is definitely a thing here in California. It’s on a lot of menus. I smoke mine until about 110 degrees. Then I sear 3 minutes on each side using a gas grill. You could probably pull it then for medium rare. I put mine on the top rack of the grill and let the temp rise to 135. I pull it and temp usually goes to 145. I like it on the high end of medium because it gets less criticism from the wife. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 17, 2022 Share Posted April 17, 2022 Beef ribs on the WSM 4 Link to comment Share on other sites More sharing options...
JCwhammie Posted April 17, 2022 Share Posted April 17, 2022 (Dry brined for 5 days) I smoked a NY loin roast to medium rare. I kept it warm with the sous vide. When family got here I cut it into steaks and seated them on the cast iron grill grate of the BGE. I had planned on lightly dusting them with salt and pepper prior to sear, but I forgot. Oh well. Happy Easter, fellow SBers! 4 Link to comment Share on other sites More sharing options...
JCwhammie Posted April 26, 2022 Share Posted April 26, 2022 NY Strip smoked with some cherry wood then reverse seared. Fantastic! 6 Link to comment Share on other sites More sharing options...
Clueby Posted April 26, 2022 Share Posted April 26, 2022 3 hours ago, JCwhammie said: NY Strip smoked with some cherry wood then reverse seared. Fantastic! That's exactly what I did yesterday...even with cherry. I didn't get those perfect grill marks like you, though. 3 Link to comment Share on other sites More sharing options...
JCwhammie Posted April 26, 2022 Share Posted April 26, 2022 9 hours ago, Clueby said: That's exactly what I did yesterday...even with cherry. I didn't get those perfect grill marks like you, though. That looks dang good. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 27, 2022 Share Posted April 27, 2022 (edited) Did some burnt ends the other day. I made them from a small frozen point, from an earlier cook. I thawed it out, fired up the smoker, sliced, cubed and cooked them at ~ 260 for 3 hours in a sweet, cola-based sauce. Straight charcoal briquettes...no wood added...I was afraid that it would make them bitter, as the meat took on plenty of smoke flavor with the initial cook. They came out very tender & flavorful. I think that I'll do this every time, (freezing the point for later). Edited April 27, 2022 by Skinsfan1311 3 Link to comment Share on other sites More sharing options...
MM818 Posted April 29, 2022 Share Posted April 29, 2022 14# although cut out a lot of fat. 250 degrees. 12.5 hour smoke. Overslept, didn’t wrap, and almost ran out of fuel. Pulled at 197 at 6am. Wrapped in foil (didn’t know if I should wrap at this point but did) and let rest for 2.5 hours. Brisket for breakfast. It was meant for lunch. I was surprised at speed of cook. 5 Link to comment Share on other sites More sharing options...
JCwhammie Posted April 30, 2022 Share Posted April 30, 2022 Ribs from yesterday. 7 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 30, 2022 Share Posted April 30, 2022 On 4/29/2022 at 12:36 PM, MM818 said: 14# although cut out a lot of fat. 250 degrees. 12.5 hour smoke. Overslept, didn’t wrap, and almost ran out of fuel. Pulled at 197 at 6am. Wrapped in foil (didn’t know if I should wrap at this point but did) and let rest for 2.5 hours. Brisket for breakfast. It was meant for lunch. I was surprised at speed of cook. Looks pretty damn good to me! 1 Link to comment Share on other sites More sharing options...
Clueby Posted May 1, 2022 Share Posted May 1, 2022 That brisket looked about perfect! I smoked a couple slabs of ribs today. Already falling apart before the final unwrapped bit to "tighten" them back up. I like em fall-off-the-bone vs competition style. Barrel aged WSR Old Fashioned for the cocktail. 4 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted May 2, 2022 Share Posted May 2, 2022 SO we opened up the RV site for the 2022 season. I smoked my first meal of the season, a Salmon filet. Will do Ribs next weekend after my Birthday on Thurs. We pick up our new puppy on May 25. day. 5 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 8, 2022 Share Posted May 8, 2022 Mrs Skinsfan requested ribs for Mother's Day. Didn't have to twist my arm 8 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted May 8, 2022 Share Posted May 8, 2022 1 hour ago, Skinsfan1311 said: Mrs Skinsfan requested ribs for Mother's Day. Didn't have to twist my arm Those look great! 2 Link to comment Share on other sites More sharing options...
BigRich Posted May 9, 2022 Share Posted May 9, 2022 I know I failed you guys but I took no pictures. Smoked chorizo and chicken breasts for fajitas on Friday and grilled chimichurri flank steak and asparagus for Mothers Day. It all turned out very well despite my dumbassery around outdoor cooking. I usually don't screw up flank steak because it grills so quickly that it doesn't give me time to mess up. 6 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted May 9, 2022 Share Posted May 9, 2022 I also failed to photograph the brisket and pork shoulders I smoked yesterday. 2 Link to comment Share on other sites More sharing options...
Clueby Posted May 15, 2022 Share Posted May 15, 2022 Smoked and then seared some sirloin for steak and eggs this morning. Got a little away from me at end so got a bit too done but still tasted great. Since the grill/smoker was already heated up, tossed some thick cut loin chops on to have for dinner. I may have tried a small sample from one of them already. 4 Link to comment Share on other sites More sharing options...
Anwalt Posted May 15, 2022 Share Posted May 15, 2022 9 minutes ago, Clueby said: Smoked and then seared some sirloin for steak and eggs this morning. Got a little away from me at end so got a bit too done but still tasted great. Since the grill/smoker was already heated up, tossed some thick cut loin chops on to have for dinner. I may have tried a small sample from one of them already. I looked for a "slobbering more than Pavlov's dogs" emoji but could not find it. 1 Link to comment Share on other sites More sharing options...
Kjbarth Posted May 19, 2022 Share Posted May 19, 2022 Last Thursday was my youngest daughters college graduation and officially the end of my paying college tuition. No more college related payments for me! This past Sunday we had about 50 people for her graduation party plus we included my daughter that graduated last year during covid and couldn't celebrate with family (we couldn't even attend her graduation ceremony). I loaded up my WSM 22 with 2 big pork shoulders to make pulled pork, and 3 back ribs, and put 4 whole chickens on my big Weber gasser. Lots of other food. Nice to be able to get together with family to celebrate milestones (or anything) again. 3 Link to comment Share on other sites More sharing options...
Kjbarth Posted May 19, 2022 Share Posted May 19, 2022 ^^^ 7 Link to comment Share on other sites More sharing options...
Kjbarth Posted May 19, 2022 Share Posted May 19, 2022 ^^^^ and one more... 4 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted May 19, 2022 Share Posted May 19, 2022 Like I’ve said a few times before, I hate this thread. Nice spread @Kjbarth. Congrats to your daughters! Biba! Joe 2 Link to comment Share on other sites More sharing options...
Mattk Posted May 19, 2022 Share Posted May 19, 2022 20 minutes ago, Kjbarth said: ^^^^ and one more... Those chickens look fantastic 1 Link to comment Share on other sites More sharing options...
Kjbarth Posted May 22, 2022 Share Posted May 22, 2022 95 degree Saturday, kids friends over to swim, spend the day outside. Barbecue menu. Chicken legs, wings, thighs on Weber 22" kettles, one with vortex, other with SnS insert. Tossed chicken in mixture of baking powder and kosher salt and put on cookie sheets in fridge for a few hours before cooking. About 40 mins cook time, chicken pieces had a really nice crispy skin and were really juicy. Also did baked potatoes and shrimp skewers on Weber gasser. 2 Link to comment Share on other sites More sharing options...
Harry in WashDC Posted May 22, 2022 Share Posted May 22, 2022 Baltimore Pit Beef (based on a recipe that Jim Shahin published in his Wash Post food column in June 2013). Cooked on a Weber Summit Charcoal Grill. As it was cooking (with lid closed for about an hour), I watched the kettle while sipping on RY 10 YR 100 proof in a double OF glass packed with ice. When the meat was done, we ate it with home made (and from-the-garden lettuce) lettuce soup, chips, and Cynar Manhattans. FWIW, I've done this recipe multiple times, and my "searing" and "cook" times are 10 minutes and fifteen minutes, respectively, longer than his so I add about a half hour to my "on the grill, off the grill" time. My pics below, and his recipe is on line at the POST at https://www.washingtonpost.com/lifestyle/food/smoke-signals-baltimore-pit-beef-weird-and-wonderful/2013/06/17/a4e7e7a2-d395-11e2-a73e-826d299ff459_story.html 6 Link to comment Share on other sites More sharing options...
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