Belated introduction here. I've been a member for almost a year, but haven't done my homework yet. Live in Fresno, CA. Fairly new to serious barbecuing, but I've smoked various things with some success. We have a barbecue coming up this weekend. My wife invited a bunch of co-workers, so there could be anywhere from 15 to 25 people showing up. I haven't cooked for that many people before. I plan to do some last meal ribs, tri-tip (that's big here in Central California) and hot links. Hopefully it will be enough to go around. Almost everything I know about barbecuing comes from this site. So I appreciate all the good information.
Forgot to mention, I'm a little nervous about the cook-out this weekend. But I plan to follow the recipes and instructions to a "T," and hopefully everything will work out right. We're expecting awesome weather, so maybe that's a good sign!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Thanks, Darrell. I have a nephew and niece in Kentucky. I don't know what part of the state, but they could be in your neck of the woods. My nephew's a truck driver, too.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to the Pit! Good luck on your cook outFollowing instructions helps. I only did a tri-tip once, but it wasn't California style. I have always found Boston Buttt's safe and forgiving for a crowd. What are you cooking on?
Wedunne, Welcome to The Pit! I had to ask at the Iocal meat market to show me a Tri-Tip. I was a flunky in my folks meat market when I was a Kid, Tri-Tips weren't part of a beef back then? I agree with LA Pork Butt, Boston Butts have been my Go To for Larger Cooks! Your only worry then is Time Mgm't read up on the use of a faux cambro, to hold your meat if done early! Have a great BBQ! ðŸ‘ÂðŸ‘ÂðŸÂ€ðŸ‘ÂðŸ‘Â
Eat Well and Prosper! From Fargo ND, Dan
Last edited by Danjohnston949; April 15, 2016, 07:39 AM.
Welcome to the Pit! Good luck on your cook outFollowing instructions helps. I only did a tri-tip once, but it wasn't California style. I have always found Boston Buttt's safe and forgiving for a crowd. What are you cooking on?
I have 2 (relatively cheap) gas smokers and a decent Charbroil infrared grill to finish them up on. I tried the last meal ribs last month. They turned out pretty well, except I took them out of the smoker too soon. They were okay, but the meat was still sticking to bone a bit. I needed to go back and re-read about how to test for done-ness.
Welcome Wedunne. You will be fine with the ribs bro ifin ya foller the directions as you said you would. I am an early birder like you & find you are never steered wrong on this site. Do let us know how it went. Enjoy!
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