Finally made a Tri-Tip cooked medium rare that I enjoyed. It only took Akaushi beef at Prime Ribeye prices to get a good one.
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Now that you know how simple it is, I'm looking forward to seeing more. -
WI Bubba LOL, I’ve cooked and carved these many times before the same way and always just been unimpressed. I just don’t understand the popularity of the cut, but the wife suggested it from the market in KC when I went to get the KBQ, so she got it. This one out of 10-12 I’ve tried before was excellent, but I still would have preferred a ribeye or strip. So far, Akaushi has been the best beef I’ve ever had.
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Big shout out to DTro Thanks for your post recently with your shish kabobs and showing the skewers for hanging with the OJ Bronco. Ordered mine yesterday and got em today. Did me some shish kabobs tonight using them, damn was it tasty! I was looking for sirloin steak at the nearby HEB and they didn’t have any. I normally do kabobs using sirloin and I was forced to go with a……ribeye! 😱
Damn, using a ribeye brought these kabobs to another level! I’m spoiled now. Anywho, I made them with camperi tomatoes, mushrooms, green bell pepper, ribeye, red onion slices and a few jalapeño rounds. I paired it with yellow rice. I marinaded them with Good Seasons Italian Dressing for a few hours, sprinkled with Lawry’s Garlic Salt and fresh ground pepper.
Just an initial observation here, as this was my first time doing "hanging" shish kabobs….vs. laying them flat over coals. These were probably the best and juiciest kabobs I’ve ever done. In the past when I’ve laid them flat over the coals, all the juices, naturally, go straight down to the coals. They were good, but not as juicy. By hanging them, the juices run from top to bottom, constantly marinating the pieces below them. While the steak doesn’t get quite the char as from being directly over the coals, it was still enough of a sear that I prefer this method over my old ways. I can’t wait to hang a chicken or find other uses for these hanging skewers.
These skewers are a little larger in diameter than most. I used a little larger cut pieces than usual. A few of my smaller mushrooms split while inserting them onto the skewers. Used 2 hickory chunks for the cook and it turned out with great smoke flavor.
I started the cook over already hot coals. It took about 35-45 minutes total and my large pieces of ribeye came out a perfect mostly, medium rare. Left the vents wide open for the most part, although I did shut em to halfway for part of the cook.
BRONCO READY AND SMOKING
Last edited by Panhead John; April 3, 2022, 06:30 AM.Comment
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Thanks tbob4 Appreciate that! Most of the people I inspire wind up in prison.
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Reverse Seared T-Bone Steak with Whiskey Pepper Butter!
Smoked a T-Bone at 225°on the Grilla Grills Silverbac until the IT reached 115° then seared using the cold-grate technique on the Weber Grills kettle & the SnS Grills SlowNSear! Pulled at 128° then rested for 10 min. SO GOOD!Attached FilesComment
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This week I realized my PBC was getting a little lonely since I got the pellet grill in December, so I decided to do a nice long pork butt smoke.
The pork was nothing special, just the commodity Smithfield in the cryovac from HEB. I seasoned it with my go-to pork rub, which is Killer Hogs (Malcom Reed)'s The Hot Rub. I did just a little mustard binder, just to help me see what I am doing. (The rub and the meat are nearly the same color!)
I used two chunks each of cherry and hickory. Standard PBC lighting method. I did plug one of the holes as I knew my barrel tends to like to run hot. Kingsford KBB. Fat cap down towards the fire.
(Heh, you can see a wheel of the Weber on the left and the Chimp's wheel on the right.)
I let this thing run for five hours before touching it. PBC purred long at 250-275 F the entire time (clearly trying to make a case for itself over the pellet grill). At five hours in the butt was starting to stall out on me around 157 F internal. I got ready to wrap it; however, I was surprised to see that the bark wasn't quite where I wanted it to be and that the butt was still extremely moist (thank you, PBC).
If I hadn't gotten a two hour late start on this, I would not have wrapped (or at least wrapped when the bark was where I wanted it) and pushed through the stall. But, as I was running late, I wrapped it to hurry it along.
Here we are just prior to wrapping.
I hit 200 F and probe tender after another three hours, after which I took it off and let it rest in the foil covered in a towel and in a cooler for one hour.
I then started shredding it by hand. One thing that I did this time that I haven't before is to pay attention to the meat itself. There actually are a few slightly dissimilar muscles in a pork butt: the money muscle on the side, the "tubes" in the middle, and that thin layer that is right up against the fat cap. I think paying attention to this helped me get a better mix of the shredded meat.
Standard pulled pork sandwich, with mustard potato salad. BBQ sauce is 50/50 mix of Malcom Reed's The BBQ Sauce and The Vinegar Sauce. (It's really good!)
This was great. Really tasty. As I knew, the bark wasn't quite where I wanted it. I tend to want more barky pork, especially as it is going to get a little soggy in the foil and when it is all mixed in. Next time I do this, I'm also going to do a little experiment. I'm going to layer on Killer Hogs The BBQ Rub and the Hot Rub. I love the flavor of the Hot Rub, but I always get more of that reddish color with the The BBQ Rub.
This turned out so well that I may actually try one of those more expensive heritage breed pork butts.Comment
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Been a wild Few weeks.....
Got down to it and whipped up fresh pasta for lasagna and pappardelle for bolognese....
I typically mix some porcine powder in my pasta dough
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Ribeye from the last click sale. This was a 3-finger cut. MH beef rub. Reverse seared-ish. Bleu cheese compound butter. Roasted veggies.
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It is not bbq, but lawdy sure is good!
Dutch Baby made w/ free cream fr Dunkin.Comment
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Lorne sausage and breakfast loafAttached FilesComment
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Brisket that I put on last night. Been on for 16 hours. Only at 170 - 185. depending where you poke it!Attached FilesComment
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Sunday brunch. Now to drop a strip steak in a bath for dinner.
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Well these birds were supposed to be the first cook on the KBQ, but the weather just doesn’t want to cooperate when I’m not working, so they got halved and cooked on the ole faithful MAK.Attached FilesComment
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I give you fusion food: leftover smoked pulled pork and broccoli stir-fry! This was incredibly good. The fatty pork does indeed add something here.
My stir-fry sauce is 1/4 cup chicken broth, 1 tbl soy sauce, 1 tbl soy paste, 1 tbl oyster sauce, 1 tbl corn starch, and about of 1/4 cup of rehydrated chiles de arbol, seeds removed. (May cut back on the chiles.....those things be spicy!) Noodles are egg noodles.
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