Whats on the Grill or Smoker?

[amberg]

The two 8lb Boston Butts will net you about 12lbs of pure shredded and pulled pleasure. I ate four sammies, now snacking on some grapes, strawberries, and Gouda cheese. I don't think I'll last much longer...eyes are getting heavy, stomach getting full.
View attachment 56573

Ding Ding Ding!! " Winner "

 

[amberg]

Smoked a half a package of chicken legs a couple days ago, might do the other half tomorrow, mama loves these things, as do I.

 

[USMC615]

Another 120 lbs of pellets to go with the existing about 100 lbs of pellets on-hand, for the Traeger smoker. I be's good for a little bit fellas.

 

[USMC615]

Was time to re-up on my grill brushes after a couple of yrs. These are the ticket and they last a long time, unlike the Weber/Char-Broil chicken chit ya buy at Lowe's/HD. Those brushes are throw-away within a yr. I bought the cheap chit for yrs and finally wised up a few yrs ago, and started buying decent grill beushes. Good thing about these multi-bristle style brushes, can buy 'em on Amazon for the same price you pay for a single stainless bristle brush at the box stores. These brushes are around $10-15 each...buy this style, you'll be glad you did, trust me.

 

[Jon1212]

My youngest daughter turned 15 today. I asked her what she wanted for her special dinner? She said, "Artichokes, green beans, asparagus, your Tri Tip of course, mashed potatoes, and pasta salad".
I told her, "Aliya, I'm not making freakin' pasta salad".....
Green beans are in aluminum pans on the top rack, with bacon, butter, and red onion. The asparagus are still marinating in balsamic, olive oil, and garlic. They'll go on the grill last. The artichokes are steaming, and the Tri Tip has about 10 minutes left to go.


Perfect grilling weather?

 

[USMC615]

My youngest daughter turned 15 today. I asked her what she wanted for her special dinner? She said, "Artichokes, green beans, asparagus, your Tri Tip of course, mashed potatoes, and pasta salad".
I told her, "Aliya, I'm not making freakin' pasta salad".....
Green beans are in aluminum pans on the top rack, with bacon, butter, and red onion. The asparagus are still marinating in balsamic, olive oil, and garlic. They'll go on the grill last. The artichokes are steaming, and the Tri Tip has about 10 minutes left to go.
View attachment 57661

Perfect grilling weather?
View attachment 57662

Awesome Jon, helluva meal to keep up with and get right with all the different things on the grill. Good on you my man. To hell with being a fly on the wall, I'd like to occupy a chair around the table with those groceries.

Tell the young lady Happy Birthday for me brother...and chow down!

 

[Jon1212]

Awesome Jon, helluva meal to keep up with and get right with all the different things on the grill. Good on you my man. To hell with with being a fly on the wall, I'd like to occupy a chair around the table with those groceries.

Tell the young lady Happy Birthday for me brother...and chow down!

Thanks, Cousin.

Here's the finished product.

 

[USMC615]

Thanks, Cousin.

Here's the finished product.
View attachment 57673

Damn...fine looking groceries. Way to go brother. I know the daughter is liking her B-day dinner. Two thumbs up Dad!!

 

[stihl_head1982]

Thanks, Cousin.

Here's the finished product.
View attachment 57673

Culinary Art! Good deal sir! Commendations from the southland!

 

[stihl_head1982]

The cooking of a tri-tip has alluded me thus far. Although I must admit the picture of yours made my mouth water!
I shall look into it at a more convenient hour here. Happy Birthday to the young lady!

 

[USMC615]

The cooking of a tri-tip has alluded me thus far. Although I must admit the picture of yours made my mouth water!
I shall look into it at a more convenient hour here. Happy Birthday to the young lady!

Tri-tips are like grilling or smoking a brisket to me...just in a smaller version. Got to pay attention to the temps...meat probes are good for them, just like briskets. @Jon1212 nailed that one if going for med rare to medium. You can get medium rare to medium on the same piece of meat, Tri-Tip, same as on a big packer brisket. Depends on the end of either nearest the exit smoke, i.e. chimney stack. Depending on smoker or grill, you can get the best of both worlds...Med rare and medium all in the same deal. Keep the probes on the leading end of the meat nearest the exit smoke. If low and slow, the end nearest the stack will always cook s few degs more than the opposite end. Pay attention to the bottom dampers and airflow as it goes though the stack, keep the temp where you want it. This is the deal breaker for smoking or grilling low and slow, 8/10 hrs or more. Don't get the meat too hot too soon. That's where a lot of folks *f-word up. They open that lid, they get anxious, wanna get the groceries, wanna show their buddies what's on the smoker. Bad mistake. I open my Traeger or my Snoke Hollow once an hour, real quick, if what I'm smoking needs a quick pump down with the juice. If it don't need no juice, don't ever open the lid or door. Don't open it. There's a helluva difference in the smoke ring and the texture of meat at 180-200 degs low and slow, compared to 250 degs low and slow. Once the inside probe-wise gets near its target, you can slick up and bark the outside any way ya want with any sauce. The outside is already barked by that time, just saying if a wanna add your sauce that you like. The inside is a done deal and that's what matters. Enjoy your grillin and smoking fellas. I been trying to perfect my grilling and smoking after damn near 35+ yrs. I've had it down for many yrs now, depending on what meat is hitting the grill/smoker. It's all about the temps fellas and give it time...and no looking.

Jeez...I can't believe I bumped my gums this long. Lol

 

[Jon1212]

Tri-tips are like grilling or smoking a brisket to me...just in a smaller version. Got to pay attention to the temps...meat probes are good for them, just like briskets. @Jon1212 nailed that one if going for med rare to medium. You can get medium rare to medium on the same piece of meat, Tri-Tip, same as on a big packer brisket. Depends on the end of either nearest the exit smoke, i.e. chimney stack. Depending on smoker or grill, you can get the best of both worlds...Med rare and medium all in the same deal. Keep the probes on the leading end of the meat nearest the exit smoke. If low and slow, the end nearest the stack will always cook s few degs more than the opposite end. Pay attention to the bottom dampers and airflow as it goes though the stack, keep the temp where you want it. This is the deal breaker for smoking or grilling low and slow, 8/10 hrs or more. Don't get the meat too hot too soon. That's where a lot of folks *f-word up. They open that lid, they get anxious, wanna get the groceries, wanna show their buddies what's on the smoker. Bad mistake. I open my Traeger or my Snoke Hollow once an hour, real quick, if what I'm smoking needs a quick pump down with the juice. If it don't need no juice, don't ever open the lid or door. Don't open it. There's a helluva difference in the smoke ring and the texture of meat at 180-200 degs low and slow, compared to 250 degs low and slow. Once the inside probe-wise gets near its target, you can slick up and bark the outside any way ya want with any sauce. The outside is already barked by that time, just saying if a wanna add your sauce that you like. The inside is a done deal and that's what matters. Enjoy your grillin and smoking fellas. I been trying to perfect my grilling and smoking after damn near 35+ yrs. I've had it down for many yrs now, depending on what meat is hitting the grill/smoker. It's all about the temps fellas and give it time...and no looking.

Jeez...I can't believe I bumped my gums this long. Lol

Troof! I go very hot on the grill initially to char, then kick it down to around 275°F, and let it do its thang....I turn the roasts about every fifteen minutes real quick like. I pulled these off when the middle of the roast was 130°F, and put a foil tent over them whilst they rested, and I grilled the asparagus. The narrow end of the roast is definitely medium, until slicing 1/3 of the way in. My wife, and a couple of my kids prefer that part(weirdos). My oldest boy, and younger three kids are like me, and want medium rare.
Dry rub, in my opinion is the best way to go with a Tri Tip roast. It's all about forming that flavor sealing crust. Someone once said a marinade really helps make a Tri Tip tender......I said, "WTF? It's already tender, and well marbled. You don't know what da' fook you're talking about."

 

[USMC615]

Troof! I go very hot on the grill initially to char, then kick it down to around 275°F, and let it do its thang....I turn the roasts about every fifteen minutes real quick like. I pulled these off when the middle of the roast was 130°F, and put a foil tent over them whilst they rested, and I grilled the asparagus. The narrow end of the roast is definitely medium, until slicing 1/3 of the way in. My wife, and a couple of my kids prefer that part(weirdos). My oldest boy, and younger three kids are like me, and want medium rare.
Dry rub, in my opinion is the best way to go with a Tri Tip roast. It's all about forming that flavor sealing crust. Someone once said a marinade really helps make a Tri Tip tender......I said, "WTF? It's already tender, and well marbled. You don't know what da' fook you're talking about."

You did great Jon! That Tri-Tip slice looked the best I've seen one grilled, exactly the way I like 'em. And the asparagus, green beans, spuds, sealed the ticket. The pic was plated perfect.

Tell that young lady Happy B-day for me again. I'm sure she had a great day, and a fine meal you engineered.

 

[stihl_head1982]

Great information. I did two butts yesterday starting at dark. Served them for lunch today "Sunday Lunch" with some other fixins and the pulled pork disappeared!
Very happy with them. Gonna look at the Trip Tip and do my homework. Thanks to you guys for educating me. You are links in the chain that will provide tasty meals here!

 

[Jon1212]

Great information. I did two butts yesterday starting at dark. Served them for lunch today "Sunday Lunch" with some other fixins and the pulled pork disappeared!
Very happy with them. Gonna look at the Trip Tip and do my homework. Thanks to you guys for educating me. You are links in the chain that will provide tasty meals here!

Once it's well above freezing here, I'll get some other stuff going. It's just too damn cold for any labor intensive grilling.

 

[amberg]

You guys are way to fancy for me. I still like my old fashion homemade smoked sausage, and bacon. As the wife or I have never heard of a Tri -tip. here. And I have done a lot of meat in my life.

 

[amberg]

You did great Jon! That Tri-Tip slice looked the best I've seen one grilled, exactly the way I like 'em. And the asparagus, green beans, spuds, sealed the ticket. The pic was plated perfect.

Tell that young lady Happy B-day for me again. I'm sure she had a great day, and a fine meal you engineered.

Jason, I guess I need some more education on what exactly a Tri-tip is. As I have never cut any meat like that before. And mama has never seen it in the worthless grocery stores here before.

 

[Jon1212]

Jason, I guess I need some more education on what exactly a Tri-tip is. As I have never cut any meat like that before. And mama has never seen it in the worthless grocery stores here before.

Tri Tip comes from the bottom sirloin corner. It is well marbled, very flavorful, and has very good grain structure.

 

[srb08]

The Short Ribs looked good At Sam's today.
These will be hitting the grill tomorrow, after sitting overnight in the fridge with a little Blues Hog dry rub on them.

 

[USMC615]

The Short Ribs looked good At Sam's today.
These will be hitting the grill tomorrow, after sitting overnight in the fridge with a little Blues Hog dry rub on them.
View attachment 58687

Steve, try this with the flanken-style beef short ribs next time....one whole beer, 1/2 cup of white distilled vinegar, 1/4 cup or so, maybe a shot more, of Kikkoman soy sauce. Mix those three in a big bowl, shake it down good with black pepper. Stir the juice up, lay the beef short ribs in the bowl, keep pressing them down, criss-cross after every four/five short ribs depending on how the bottom of the bowl tapers, keep pressing them down to get the marinade juice to the top. Let 'em sit in the fridge covered with foil for 3-5 hrs. When I do beef short ribs this way, I'm usually grilling over med charcoal heat, and I usually end up grilling about 50-80 of them for the masses (each of my Weber grills will hold about 25 or so comfortably without them overlapping/touching each other...got one charcoal grill that will hold about 40 at the time). Make the same concoction as the marinade to baste with separately. The soy sauce makes them get cooking kinda quick...about the time you've got 20-30 laid across the grill, it's damn near time to go back to the first ones and start flipping. Knock 'em down with the basting juice, get ready to flip again within 4-5 mins at best. Rinse, wash, repeat til they just get a little skint over on both sides and pull 'em. I always have my flanken-style beef short ribs sliced a 1/4" thick...perfect thickness.

Grill 'em one time this way brother, and you'll grill 'em this way another hundred times in the future. If you ever have wknd plans and a get together with folks, and ask what they'd like to have...they'll tell ya again and again...can you do those beef short ribs again? I guarantee it...willing to bet the farm on it!! Without getting into a Korean type/sriracha style spice on beef short ribs, the absolute best way to grill flanken-style beef short ribs.