Food / Drink TCG Grillers, smokers and red meat enthusiasts

[SleeperLS]

Bbq sounds good today.

 

[Flyn]

I'm going to take the easy way out tomorrow and put hunks of pork shoulder in the slow cooker for carnitas. I may sear them on the grill at the end so, technically, grilled food. It's just so much easier to toss them in the slow cooker and forget about them.

 

[MEATeorite]

Getting really addicted to tri tips. Not sure how much originality i can claim here, but melted provolone, grilled sweet peppers and toasted turano roll is my favorite cheese steak sandwich. No need for any condiment or sauce, its so juicy on its own.

 

[Spivitz]

Getting really addicted to tri tips. Not sure how much originality i can claim here, but melted provolone, grilled sweet peppers and toasted turano roll is my favorite cheese steak sandwich. No need for any condiment or sauce, its so juicy on its own.View attachment 61850View attachment 61851View attachment 61852View attachment 61853View attachment 61854View attachment 61855

What internal temp you pull that?

 

[MEATeorite]

What internal temp you pull that?

Smoke at 250-275 degrees until 115 internal temp, sear to 125. Then wrap in foil for 10 min rest and slice away. Pretty easy to do, havent had one that was over an hour and half from start to finish.

 

[Flyn]

TriTip is called a butcher's cut by some people. It's part of the less expensive but good stuff the butchers saved for themselves.

 

[MEATeorite]

Did a shoulder last night and used Sriracha as a binder for rub and injected with pineapple mango nectar. Smoked with cherrywood. No wrap, 15 hours. Crunchy bark, but juicy inside. Injection and Sriracha really flew under the radar, and didn't really make a difference i dont think.View attachment 61881

View attachment 61883

 

[zenriddles]

Going with lamb chops marinated in apple juice.

Cooked over open wood fire of applewood.

Light dusting of garlic salt and olive oil over the coals should do it.

 

[Spivitz]

So we had huge Tomahawk's yesterday

 

[Yaj Yak]

Heeeeere we go

 

[Spivitz]

Nice, I'll be joining you soon... Hahaha

Chuck roast edition, been in marinade since Friday

 

[Yaj Yak]

I can't believe how hot it is outside already

 

[Spivitz]

An so it begins


MEATeorite

Chuck Roast edition, marinade in the pan

 

[Spivitz]

Rolling Dat smoke, apple wood

 

[Spivitz]

Reverse sear, then back on the smoker, I'll wrap it up, toss in a cooler for three hours.
W.

 

[Yaj Yak]

Fuckers ripppping

 

[MEATeorite]

Some upgrades to the WSM. cajun bandit casters, shelf, and door. Got the hinge that locks open from unknown bbq. Everything was pricey but high quality and all stainless.

 

[Yaj Yak]

Stalllllled


You cats tinfoil tent or butcher paper?

Dad's neighbor yesterday swore by butcher paper I never thought about it til then really

 

[MEATeorite]

Stalllllled


You cats tinfoil tent or butcher paper?

Dad's neighbor yesterday swore by butcher paper I never thought about it til then really

I personally prefer unwrapped. Takes longer, but you get a crunchy bark. Pork butt is juicy enough to not worry about drying out.

 

[Yaj Yak]

I personally prefer unwrapped. Takes longer, but you get a crunchy bark. Pork butt is juicy enough to not worry about drying out.

So just hold out you're thinking?

Trying to eat at 5 ish... I didn't start as early as I wanted to... Few too many brewsskis last night

 

[MEATeorite]

So just hold out you're thinking?

Trying to eat at 5 ish... I didn't start as early as I wanted to... Few too many brewsskis last night

Whats internal temp at? If you're worried about having done in time, id wrap it. Even if it hits 200 or 202 or whatever you're shooting for early, a couple hours resting tightly wrapped and in a cooler with towels will only help break down the connective tissue and fat and will still be hot to serve hours later.

I been in those positions, and i wrap with foil. Ive been curious about using butcher paper, but foil really hasn't ever given me a reason to switch.

 

[Yaj Yak]

Whats internal temp at? If you're worried about having done in time, id wrap it. Even if it hits 200 or 202 or whatever you're shooting for early, a couple hours resting tightly wrapped and in a cooler with towels will only help break down the connective tissue and fat and will still be hot to serve hours later.

I been in those positions, and i wrap with foil. Ive been curious about using butcher paper, but foil really hasn't ever given me a reason to switch.

178 right now

Also, I have to ask, where'd you come from? How'd you wind up here? You don't seem to post much about cars unless I missed it but you have a wealth of awesome knowledge about meat stuff and I appreciate it

 

[Yaj Yak]

188*

Im gonna just let it ride I think

 

[Flyn]

I have used both butcher paper and foil. As expected, foil gets through the stall faster but butcher paper gives a better bark than foiling. Best bark would be no Texas Crutch, as mentioned.

 

[MEATeorite]

178 right now

Also, I have to ask, where'd you come from? How'd you wind up here? You don't seem to post much about cars unless I missed it but you have a wealth of awesome knowledge about meat stuff and I appreciate it

I'd wrap. Hopefully there isnt another stall in there in the 180s like there normally for me happens.

I came here at trying to sell a Fiero i put a 327 small block Chevy in and some other automotive stuff. I used this place along with a bunch of other forums trying to unload stuff, liked the community here.

Sold the Fiero because it was a constant "to do" list, and i honestly do not have the time anymore. I am fortunate enough to have bought a 2016 Shelby GT350. Bone stock, and how i intend to keep it. So not much to post about it other than how nice it looks when it isnt covered in brake dust. Lol.

I always have enjoyed BBQ. Ive read meatheads book end to end twice just out of interest. Spend a lot of time watching Harry Soo and a few other youtubers. Now its more of what i tinker with instead of the Fiero. I try to lend advice if i think it helps, but I'm still learning and always trying different things. I think the thing that i like about BBQ is that restraint and patience pays off. Sometimes a little less ingredients in a rub, or a little less wood and less billowey white smoke, and a little more time on the smoker makes a drastically better result. Kind of introspective for a guy who is a bit anxious and impatient.

I'll also throw my .02 cents on anything medium/heavy Diesel truck related if subject matter comes about.