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      10-06-2015, 11:33 AM   #287
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Probably my last steak, for a couple weeks.
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I don't even know what to say.
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      10-06-2015, 12:00 PM   #288
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Both meats turned out pretty good. Only hick up was I cooked the tri tip maybe an hour too long. It was falling apart and was so tender it would not cut very well. It ended up being like shredded beef
I usually "smoast" (smoke/roasting at about 300 degrees) tri-tip and take it out of the smoker once it reaches medium rare. I also marinate it for a few hours before smoking in a 50/50 mixture of Pepsi and BBQ sauce. Once the meat is in the smoker, I'll boil down the Pepsi-BBQ mix and then use it for basting the tri-tip for the last 15 minutes or so.
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      10-06-2015, 12:09 PM   #289
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I'd forgotten about the Pepsi trick, been doing too much citrus of late. Will have to consider for this week/end.
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      10-06-2015, 12:43 PM   #290
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Originally Posted by MChat View Post
I usually "smoast" (smoke/roasting at about 300 degrees) tri-tip and take it out of the smoker once it reaches medium rare. I also marinate it for a few hours before smoking in a 50/50 mixture of Pepsi and BBQ sauce. Once the meat is in the smoker, I'll boil down the Pepsi-BBQ mix and then use it for basting the tri-tip for the last 15 minutes or so.
My little smoker on the side of my pit doesnt work very well. The hottest I have made it was about 175 and that was me cramming it. I can put the fire in the main part and bring up the temp no problem but its just not an efficient smoker. The Tritip was good but I over cooked it so it was falling apart.
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      10-06-2015, 02:08 PM   #291
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Tri-tip does well with direct heat as well. If there is room, build the fire at one end and put the tri-tip at the other.
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      10-06-2015, 05:21 PM   #292
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Tri-tip does well with direct heat as well. If there is room, build the fire at one end and put the tri-tip at the other.
Thanks for the input!

I am trying to figure out my angle in persuading my wife to let me get this little jewel. That way I could be smokin' enough to make Willy jealous

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      10-06-2015, 05:28 PM   #293
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Thanks for the input!

I am trying to figure out my angle in persuading my wife to let me get this little jewel. That way I could be smokin' enough to make Willy jealous

Nice. I went with a reverse flow smoker from Lang. I have been very pleased with how well it keeps the temperature where I want it.
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      10-07-2015, 12:40 PM   #294
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Thanks for the input!

I am trying to figure out my angle in persuading my wife to let me get this little jewel. That way I could be smokin' enough to make Willy jealous
How much are you honestly looking at smoking in one batch? The reason I ask, is the Lang I purchased is about $200 cheaper than the one you're looking at and I've done 60-70lbs of pork shoulder in one batch. That's a lot of meat! The reverse flow design really helps keep the entire smoke chamber an even temperature (traditional boxes tend to be hotter on the firebox side, in my experience).

Running the smoke through the hot box on top of the firebox is a great way to flavor up some veggies. I smoked some beef brisket in the main smoking chamber and also did some large zucchini discs (2-3" diameter, 3/8-1/2" thick) in the hot box.

Just some food for thought.

http://www.langbbqsmokers.com/lang36...id_deluxe.html
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      10-07-2015, 01:52 PM   #295
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I just eat it raw cheaper. Takes some getting used to but I'm ready if turned to zombie
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      10-07-2015, 05:05 PM   #296
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I just eat it raw cheaper. Takes some getting used to but I'm ready if turned to zombie
Freaking ALIENS!!!!
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      10-07-2015, 05:13 PM   #297
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Shut it potatoe head with hair
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      10-08-2015, 10:10 AM   #298
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I just eat it raw cheaper. Takes some getting used to but I'm ready if turned to zombie
Steak tartare? Been eating it since I was in short trousers.
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      10-08-2015, 10:16 AM   #299
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Actually never had it.
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      10-08-2015, 12:40 PM   #300
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Alien,

With some bread and peanut butter, you could make a PB&Jelly sammich
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      10-08-2015, 03:16 PM   #301
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Actually never had it.
You should. It seems to scare Americans a bit, but it's 100% safe as long as you buy never frozen, high quality meat. I've made it myself at home a million times, with both fish and meat.
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      10-08-2015, 03:21 PM   #302
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You should. It seems to scare Americans a bit, but it's 100% safe as long as you buy never frozen, high quality meat. I've made it myself at home a million times, with both fish and meat.
Okay will give a shot.
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      10-08-2015, 03:23 PM   #303
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Okay will give a shot.
https://www.chefsteps.com/activities...-steak-tartare

That might help. And now back to BBQing, because remember... this is not a thread about eating raw meat, or boiling meat!!!

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      10-08-2015, 03:47 PM   #304
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Almost forgot the best picture from the other day.
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      10-08-2015, 05:49 PM   #305
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Rather than start a new tread I thought I would just tack on the question to this one. What is everyone's favorite thing to grill? What cuts of meat?
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      10-08-2015, 07:07 PM   #306
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Rather than start a new tread I thought I would just tack on the question to this one. What is everyone's favorite thing to grill? What cuts of meat?
If it's strictly grilling and not smoking etc then skirt steak. Quick, cheap and delicious.
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      10-08-2015, 11:28 PM   #307
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Carne para asar

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      10-09-2015, 06:20 PM   #308
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Quote:
Originally Posted by j_marinelli View Post
Rather than start a new tread I thought I would just tack on the question to this one. What is everyone's favorite thing to grill? What cuts of meat?
Grilling: Bone in Ribeye or Porterhouse

Smoking: Brisket or Pork Shoulder


I'm actually smoking about 120lbs of pork shoulder for pulled pork at an event for my wife's main client.

Wood stocked up and ready to start smoking:
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120lbs of Pork Shoulder (boneless):
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First batch (62lbs) in the smoker:
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