BBQ/Smoking Meat

[TK-422]

Getting ready to smoke a couple tri-tips this weekend. the wine is for the marinade. It's the same one I use for my jerky.

Marinate - Each bag gets:

½ bottle Stella Rosa red wine ( I Have tried other wines and they don’t work)
1 ½ cups Worcestershire sauce
½ onion sliced (red preferred)
8 garlic cloves sliced
2 tablespoons salt
2 tablespoons pepper
2 tablespoons garlic salt

I let it sit in the fridge for 12 – 24 hours. I like to turn it every now and then to let the tri-tip soak it all up evenly.

 

[97BlackAckCL]

Finished the butt but forgot to take a pic when finished. Here is a sample with a Carolina-style BBQ sauce on it. It was fantastic!

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Looks amazing!

 

[00Sebby]

Definitely recommend. I sautéed the meat in a skillet with some bbq sauce, scrambled the eggs over them, and melted some Mexican blend shredded cheese in to the mix. OMG, heaven

I did my take on your suggestion this morning. It was great!. Cast iron skillet, sautéed onions and jalapeños in butter, then added the pork. Once hot added scrambled eggs and then melted some Havarti cheese over it. Plated and put a little Carolina BBQ sauce on top. Best breakfast I've had in a long time. :thanks:

Also to everyone, sorry about the giant pics on previous posts. I never know how big they will turn out on tapatalk.

 

[97BlackAckCL]

I did my take on your suggestion this morning. It was great!. Cast iron skillet, sautéed onions and jalapeños in butter, then added the pork. Once hot added scrambled eggs and then melted some Havarti cheese over it. Plated and put a little Carolina BBQ sauce on top. Best breakfast I've had in a long time. :thanks:

Also to everyone, sorry about the giant pics on previous posts. I never know how big they will turn out on tapatalk.

Holy hell that sounds amazing!

 

[cfranck1]

I did my take on your suggestion this morning. It was great!. Cast iron skillet, sautéed onions and jalapeños in butter, then added the pork. Once hot added scrambled eggs and then melted some Havarti cheese over it. Plated and put a little Carolina BBQ sauce on top. Best breakfast I've had in a long time. :thanks:

Also to everyone, sorry about the giant pics on previous posts. I never know how big they will turn out on tapatalk.

It's that seasoned cast iron skillet that is key. Don't care what pan as long it's a cast iron one!! :thumb3:

 

[jstim]

[MENTION=54669]cfranck1[/MENTION] [MENTION=134890]00Sebby[/MENTION] [MENTION=84801]AKmoney[/MENTION]

Another good pulled pork leftover idea that I do frequently. Make some enchilada sauce, simmer the meat in the sauce for a few minutes with onions and whatever else you want in your enchiladas. Roll them up, bake them like normal, and it's like a more bbq flavor carnitas enchilada. ITS AWESOME!!

 

[darenwelsh]

Beef brisket, pulled pork shoulder, pork ribs, and homemade sauce. Slow and low using an electric smoker.

 

[jstim]

Anyone got any good times and temps to cook tri tip to? I'm going to try 225 until it's about 130-135. Unless anybody has any better suggestions.

 

[00Sebby]

Last night was spatchcock chicken!

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[00Sebby]

Tonight was some thick sirloin strips. Finished out with a nice sear and medium rare. Great flavor and very tender.

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[TK-422]

Anyone got any good times and temps to cook tri tip to? I'm going to try 225 until it's about 130-135. Unless anybody has any better suggestions.

That should be just right.

I was going to do mine today but after getting my tires aligned and a few other stops on the way home it was getting little late to get started.

 

[jstim]

That should be just right.

I was going to do mine today but after getting my tires aligned and a few other stops on the way home it was getting little late to get started.

It was a very short cook at 225. It was still a little chewy for my liking. Maybe I did something wrong.

 

[TK-422]

It was a very short cook at 225. It was still a little chewy for my liking. Maybe I did something wrong.

Not sure but it was 102* outside so I didn't feel like going out there so I cooked mine in the oven.
225* for about 3 hours until it got to 135* in the middle.

I was afraid it might be to salty after marinating for three days but the two actually taste quite good. Those aren't smoke rings but marinate rings.

 

[amalik]

Tonight was some thick sirloin strips. Finished out with a nice sear and medium rare. Great flavor and very tender.

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2 zone or 1?

 

[00Sebby]

2 zone or 1?

1.5. Just kidding. This was one zone though there is usually a spot hotter than the rest unintentionally. Steaks go so quick I don't try to do zones on them. These were in the dark so I was really just guessing at doneness and they turned out perfect.

 

[amalik]

1.5. Just kidding. This was one zone though there is usually a spot hotter than the rest unintentionally. Steaks go so quick I don't try to do zones on them. These were in the dark so I was really just guessing at doneness and they turned out perfect.

oh ok

it's just a little frustrating as a noob in this area...

basically, i bought the book off AmazingRibs website, and the author swears by 2-zone for steaks and most other foods.

Then, you meet people like yourself who don't use it and still have perfect steaks etc.

I guess more than 1 way to skin a cat

 

[00Sebby]

oh ok

it's just a little frustrating as a noob in this area...

basically, i bought the book off AmazingRibs website, and the author swears by 2-zone for steaks and most other foods.

Then, you meet people like yourself who don't use it and still have perfect steaks etc.

I guess more than 1 way to skin a cat

It just takes practice. I learned to grill on gas and before there were social groups and forums. I got my Egg eleven years ago and I just tried to do on the Egg what I did on the gas grills. It was basically the same as far as grilling is concerned but with a much better result. Then as I got into actual bbq I read a couple of posts on the BGE forum to get me started and now do whatever I think makes sense at the time. I don't know about other smokers but the BGE is pretty forgiving and precision isn't always required unless you're doing something like filets or seared tuna.

Oh, and my steaks always turn out good, sometimes great, but rarely perfect. These cheap strips of sirloin were as good as the filets I cooked a few weeks back. When I can say that about sirloin, they were pretty perfect. :dancin:

 

[Ralphman]

Got a question, does any have experience burning cherry splits and know how it compares to oak, i know how oak burns, starting to learn how peacon burns but when i went to get wood today they were out of oak and peacon so i went with cherry. Does it burn hot or is it cooler, burns longer or faster? Just from the chimney of charcoal and a split i put in seems like it might be a cooler burning wood but this insulated fire box on such a small pit can be tricky at times.

 

[Ralphman]

First cook with cherry wood, csme out great

 

[Ralphman]

Halibut