Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
First time this summer we’ve been able to grill on consecutive weekends. Tri-tip on sale at local butcher. Weber 26â€, KBB, SnS, cold grate reverse sear to 140 IT. Second City Prime rub.
First time using the rub on a tri-tip so I was careful. Will use more rub or add some black pepper to it next time. Minor issue. Overall results were good.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I’ve been dying to get my hands on some tri tip to try. My Lack of success is partially due to my local meat sources not having it and partially due to my laziness and unwillingness to go and find it. That looks great my friend!
I first read about it in Raichlen's book and couldn't find it. We moved here, walked into a local butcher shop and saw it in the case. A customer from CA special ordered it one day, they sold a dew, and it became a regular item in their case. It is our go-to steak. Good luck in your search!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I've easily cooked hundreds of Tri tip. Great cut of meat. Takes flavor well and cooks like a steak. You are in trouble now my friend. You will be chasing that steak. Try it SV for 6 hours and with a board sauce. So awesome. Great stuff.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Very nice job on the Tri Tip Reds Fan 5 . As HouseHomey just mentioned--YOU ARE HOOKED (as I am)--Tri Tip will become a "go to" for you. Have fun cooking!
Skip and HouseHomey, I was hooked a long time ago. I haven’t reached 100 tri-tips but I’m around 30. Easy to cook, can serve three of us (plus leftovers—steak salad was lunch today) with one piece of meat, lots of seasoning options.
No SV yet. Launching major kitchen reno/expansion. SV will follow!
I’ve been dying to get my hands on some tri tip to try. My Lack of success is partially due to my local meat sources not having it and partially due to my laziness and unwillingness to go and find it. That looks great my friend!
Do you have a Trader Joe's near you? That's were I have gotten mine.
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
I am doing a Tri-tip tonight and I came back to this thread. HouseHomey you mentioned a board sauce, which is yet another thing I never heard of. So did a search to find out what it is and Meathead has one from Perry Lang. I only have fresh thyme and since I don't know all of the spices in my local spice companies Santa Anita Tri-tip rub didn't want to put in fresh rosemary. So I have fresh thyme, dried parsley, oregano, smoked paprika, minced garlic, S&P and EVOO. Gonna mix the juices from the cut into the board sauce and see what happens. Thanks, HouseHomey, for that idea. This is only my 2nd time doing Tri-tip and now know my local Cash&Carry sells it.
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
HouseHomey I seasoned the meat last night with S&P and the Tri-tip rub from local spice company. Today cooked in it PBC until 115+, took it off and let rest a few under foil while Blaze gasser heated up the searing station. Dried off the TT, then brushed with Avocado oil (500F smoke point), then reverse seared each side 1 minute per side for 4 minutes. Checked temp and had to put on top rack of gasser for 304 more minutes to bring up to 135-140F. For the board sauce, I used some fresh thyme, dried oregano, dried parsley, 4 small cloves garlic minced, S&P, smoked paprika, and EVOO. Didn't even think about lemon. That would have brightened it up a bit but I thought it was good. I didn't ask my wife or son how they liked it. Was hoping to impress them enough to volunteer that info. It is making me look at Tri-tip for a bunch more meals instead of or in addition to chuck roast.
My friend.. you are golden. I'm just an acid whore. Don't mind me. Most people don't care for the acid like I do. May I please offer,up a suggestion? Use only fresh herbs, just like you had. Put in a mini food prep/blender as you can add way more season/flavor n a cohesive state. Then dump,your TT on top. But please sir. Fresh herbs and acid. I won't disappoint you.
HouseHomey Ifn I had 'em, wudda used 'em. I only have thyme and rosemary fresh that I grow now. Didn't do the other 3 (parsley, basil, oregano) this year. I agree, I would rather use fresh.
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