I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
If I can't travel to California, at least I can bring a little California to my plate. Tonight was my first try at cooking a tritip. It won't be my last. I am a bit embarrassed by how wide the gray zone is, but the hold after cooking to 120 turned out to be much longer than I expected when my wife was delayed leaving work. The internal temperature dropped so low it took a lot of searing and my setup is suboptimal, so I wound up closing the Kamado to regain some heat and paid the price.
It was also my first batch of Rancho Gordo Pinquitos. I followed ecowper's advice and cooked them only in chicken broth. Those things are the bomb!
Looks great, and to be honest, my wife won't eat much pink, so I'm used to a lot of grey around here! Did you find tritip locally, or did you have to order it off the Internet like I do here in Alabama?
jfmorris I found it at the little meat market at UF. I've found all kinds of wonderful things there. Was about $14 for just under two pounds. Kind of feels like I stole it.
The meat looks perfect to me. Honestly, I prefer tri-tip a little more done than something like ribeye or strip. A friend of mine cooked one for me a few years back and when it was done he sliced it, put it in a pan with butter and garlic and back on the smoker for 30 minutes. It was done all the way through and the tastiest and most tender I've had yet!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Ok, I think it’s been a bit since I last posted here. But, a roasted beet salad with blueberry vanilla goat cheese and almonds, and a few 45 day dry aged ribeyes being finished on the CI skillet that came from the magical hot tub. Also served up some grilled asparagus and wild rice. No plated photos, as I was getting everything set up….. all this for my wife and I to celebrate our 21st anniversary that is tomorrow.
ComfortablyNumb I knew we had even more in common. We got married the day Mt. St. Helens blew, May 18 1980. 41 years as well. And barelfly , does she fly fish as well?
fzxdoc I did cook those a bit in olive oil, garlic, and red pepper flakes. But I was sure to stop at al dente. Then I thickened the remaining liquid with corn starch for the sauce.
So simple, Attjack , but so good. I'm going to make that tonight since I've got a few zucchinis in the fridge. I'm assuming the tomatoes were lightly cooked with the zucchini. The final result shows restraint with heat, which is what makes it so appealing to me.
Mac salad, super simple. Macaroni, hard boiled eggs, finely diced celery, finely diced dill pickles, sliced olives, Mayo, small amount of mustard, salt, pepper, paprika to taste. Onions sometimes, but mostly not because my husband doesn’t like them in it. Diced cheddar cheese is also optional.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
We had my daughter and chicken-loving son in law over for dinner last night, so I decided on Tuesday night to pull out all the stops and do chicken shawarma, home made naan (dairy free for the daughter), and veggie kabobs. I followed the SNSgrills.com shawarma recipe to the letter, and made my own marinade/mop/dipping sauce for the veggie kabobs, which I have shared here in the recipe section before.
First, the naan (flat bread). I fired up the flat top to do this, then realized that since I had to roll them out one at a time, it would be easier using a skillet back in the house. They only take about 30 seconds per side...
Ran the shawarma and the veggie kabobs on the SNS Kamado. Ran the chicken indirect for 30 minutes or so, then brought the kabobs out to do indirect while putting the meat on the elevated grate above the fire. This pic was at the end when I had been rotating kabobs over the coals to get them a little char, and losing mushrooms left and right...
Back inside, ready to carve up the chicken.
And after a little knife work....
Final results!
Last edited by jfmorris; August 5, 2021, 08:40 AM.
Wow, looks great. Do you make your own Hummus? very easy to do. Since you're on the Mediterranean gig, you should try skewered Harrisa chicken. Simple marinade and delicious. Got a couple recipes if you'd like them.
TripleB I just googled Harrisa chicken, and sounds/looks like something we would like. Send the recipes my way for sure! Never made my own hummus - for some reason the wife is not a big fan, but I'm willing to try. Usually I just buy the premade kind as I am the only one eating it.
today..pulled pork /broccoli on the weber over b&b lump and apple wood
. put pork back on pit after pulling..in some chicken stock/pecan meal/dash or 2 of jim beam apple burbon..
. i did salt the meat over nite in fridge..and coat in memphis dust
. the broccoli on pit with olive oil /lemon vinaigrette..parmesan cheese
. made my sauce day before..white vingar/salt/cayenne pepper/red pepper flakes/white sugar/chilli powder/ paprika /and lemon slices/a small amount of big bob gibson red sauce..brought to a boil/ simmer about 20 minutes...cooled in fridge over nite..
onions and peppers pickled also overnite..simple /red wine vingar/sugar/salt/
Dr. Pepper @Elton's BBQ
1. Nope, Full packer, intact
2. 48 hours dry brine, Brisket is huge, needs a little more time
3. Initial smoke 225 until internal temp hits 140. Vacuum seal and into 155 degrees hot tub time machine for 24 hours. At this point, it's ready. But wait, there's more. Ice bath and chill until feast day.
4. Day of feast, unwrap, hit it with black pepper, Reheat in 175-200 KBQ until internal temp hits 140.
It's a waste of rub if applied prior to SV. You'll just wash it off.
We made Meatheads Neapolitan style pizza dough and we liked the results, we had some trouble working the sticky dough into shape. We used fresh cheese and basal on top, the second pie had some pepperoni on it as well. I cooked them on a pizza stone on my Primo at 450F. My wife did not care for the light smoky taste though. Does real wood fire pizza have a smoke taste?
Argoboy IMO, No, wood fired pizza ovens don't really give a smoky flavor. By the time you put the pizza in, if the oven is 800-900, and baking for only 120-150 seconds, there really isn't much time to pick up smoke.
Clearing out the fridge: I used some tritip, red bells, jalapenos, serranos, onions, some HEB uncooked flour tortillas, and some Oaxaca cheese to make street tacos. The tritip was select grade but oh so tender! And big! Must have been nearly 4 lbs. I made a "salsa" with the remains of tomato paste concentrate from a tube and some Asian garlic chili paste. These tacos were Gooood! But, yes, they were hot!
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