Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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It was actually only about 20 hours of actual heat and I let it rest for 4 hours. But for whatever reason it took forever to hit 200* IT. My smoker for what ever reason always takes way longer for stuff to hit temps compared to the calculations
My guess is your temps are lower than you think. Put a probe near the meat to check.
I went to Winn Dixie because they had tri tip on sale this week for $6.99 lb. Picked up 4 of them. They had them marked as "picanha" but, from the shape of the meat, I think they are tri tips. IIRC, picanha is top sirloin cap and tri tip is bottom sirloin cap. Similar but not the same. I'm cooking one of them tomorrow on the Santa Maria. I'll find out for sure what it is then.
I might grill some arracherra, brats and dogs on Saturday
Have my guys kids HS Grad Party on Sunday and knowing the crowd that will be there (Mexicans). I'll more than likely be too damn hung over to do anything Monday lol.
Never had them homemade, but have had them and I loved them. There was a spot on California and Division and another on Western and Potomac that used to sell them back in the late 90's. They were little grocery stores that also sold Cuban and Rican food.
Spares and some ooni pizzas. No filter or anything on rib pics, looked like straight up flamin hot cheetos at 2 hours in. 2nd pic was 3 and half. Tomorrow i have a rack of beef short ribs to go on WSM.
Wife surprised me with an electric smoker and some chips this weekend. Currently running through the seasoning process.
Picanhas were on sale at Winn Dixie so I grabbed 4 of them. Froze 3 and sliced this one against the grain into 4 finger size steaks. Seasoned with Argentinian salt and put the steaks in a C shape on the rotisserie skewer. As the meat caramelized, I removed the skewer and sliced the outside off thin into a serving bowl. Then the skewer went back on the rotisserie to repeat until the meat was too thin to slice. This gave me the medium rare doneness with caramelization on every piece. Picanha, top sirloin cap, is the queen of steaks. It's as tender as filet mignon and has the flavor of a sirloin.
Amy made some noodles in a Bechamel cheese sauce and I made a Bearnaise sauce for the picanha. I cooked some tarragon corn on the Weber gas grill. My buddy said this was one of my top 5 meals ever. My son took the left over picanha to work and the chefs there were appreciative of the flavor. It's a bit labor intensive to keep removing the skewer and slicing but I think it's the best way to cook the picanha. You could also do it in regular steaks if you wanted to. Keep the fat cap on (I trimmed it to 1/4" or so). It's excellent when it gets caramelized. I wish I had a pic of the caramelized meat on the skewer but I was too busy with slicing and cooking plus running back and forth to the corn.
Pool's looking pretty good, huh? We're almost done with the lanai rehab. Screen guys will be at my house Tuesday and fence guys are coming on Wed.
Amy made some noodles in a Bechamel cheese sauce and I made a Bearnaise sauce for the picanha. I cooked some tarragon corn on the Weber gas grill. My buddy said this was one of my top 5 meals ever. My son took the left over picanha to work and the chefs there were appreciative of the flavor. It's a bit labor intensive to keep removing the skewer and slicing but I think it's the best way to cook the picanha. You could also do it in regular steaks if you wanted to. Keep the fat cap on (I trimmed it to 1/4" or so). It's excellent when it gets caramelized. I wish I had a pic of the caramelized meat on the skewer but I was too busy with slicing and cooking plus running back and forth to the corn.
Pool's looking pretty good, huh? We're almost done with the lanai rehab. Screen guys will be at my house Tuesday and fence guys are coming on Wed.
As I stated in another thread, I'm done trying to master ribs. Especially on the smoker. It's a fucking joke. I've played with Temps and different pellets and every method known to man. I end up with trash.
Today someone brought a rack for me to cook. But we didn't have 6 hours to wait.
I boiled them for 35-40 mins in salt pepper garlic water, patted dry then rubbed them with seasoning.
Then tossed them on hot grill, 15 ish mins each side, sauced and let em sit burners off for 20 mins...
Fanfuckingtastic
Today someone brought a rack for me to cook. But we didn't have 6 hours to wait.
I boiled them for 35-40 mins in salt pepper garlic water, patted dry then rubbed them with seasoning.
Then tossed them on hot grill, 15 ish mins each side, sauced and let em sit burners off for 20 mins...
Fanfuckingtastic
Have you tried them on your Weber with a smoke box? Imo ribs are very easy to grill/smoke. Not sure why you’re having issues. Are you burning them, not tender enough, no flavor, what’s the issue?
No shit, that’s crazy. I always do the 321 and they come out fall of the bone tender. I prefer them with a little bit of a bite, but everyone else prefers them to fall off the bone. I can do them on my Genesis with the same results as my smoker but with a little less smoke taste.
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