And so the free cook begins...tri-tip prep - Page 3

landarc · 09-13-2013, 01:26 PM

BTW, Dominoes was too good for these people, it is ridiculous what pizza costs nowadays Gore. I am sure that is why you have to treat your girls to eating at Japanese steak houses as well.

BMCSRET · 09-13-2013, 01:26 PM

Beauty!

boaz65 · 09-13-2013, 01:31 PM

Never heard of torihamu before, is that the same as free-range or organic chickens?

landarc · 09-13-2013, 01:35 PM

Torihamu, literally means Chicken Ham in Japanese. When you cure chickens, then roast them, they are like little chicken hams. That is what I am shooting for here, I will be slicing and serving cold on rolls tomorrow.

I tie them like that, one breast turned 180 degrees from the other, it gives me a uniform mass to cook, which means I get more evenly cooked chicken and the thin tapered end of the breast doesn't dry out or get hard. These will slice very evenly, and yield 100% of the meat for slices.

deepsouth · 09-13-2013, 01:56 PM

banGin

sslak · 09-13-2013, 02:13 PM

Quote:

Originally Posted by landarc

Torihamu, literally means Chicken Ham in Japanese. When you cure chickens, then roast them, they are like little chicken hams. That is what I am shooting for here, I will be slicing and serving cold on rolls tomorrow.

I tie them like that, one breast turned 180 degrees from the other, it gives me a uniform mass to cook, which means I get more evenly cooked chicken and the thin tapered end of the breast doesn't dry out or get hard. These will slice very evenly, and yield 100% of the meat for slices.

Brilliant!

Are these whole breasts folded back together, or did you split them into halves first? Guessing whole based on size...but maybe you got some free range godzilla birds...

landarc · 09-13-2013, 02:16 PM

These are boned breasts from pastured chickens. The chickens are oversized. Each one of these represents a whole breast boned and then tied together. So, seven breasts total

landarc · 09-13-2013, 02:52 PM

The Angus tri-tips, cooked slowly over 225F fire in the UDS. No searing, internal temperature ranged from 125F to 230F when pulled. They sure do smell good.

deguerre · 09-13-2013, 03:11 PM

I'm hoping you meant 125 to 130...
Looks good!

landarc · 09-13-2013, 03:26 PM

No, 230F, my UDS has a hot spot

Big George's BBQ · 09-13-2013, 03:35 PM

Awesome looking food Bob Staeak and Chicken Boobs- does not get much better That brine sounds interesting

bluetang · 09-13-2013, 06:36 PM

Those fresh tri's look killer(cooked look killer too), and chicken ham... Bro! I am all in

Garyclaw · 09-14-2013, 03:10 AM

Yup, me too. I see Chicken Ham in my future.

Diesel Dave · 09-14-2013, 05:19 AM

Those tri tips look amazing.....before and after!
I am going to have to try try your chicken boobs marinade, those look great!
Thanks for all the pr0n!

landarc · 09-15-2013, 08:45 PM

Well, I am back and the pron is to follow. I will just mention, that my BIL's sister has vetoed reimbursing me for the food, so I currently am out a little under $350. She also lied about the availability of the kitchen at 7am, complained about the food being late, and lied about there being no motel room within a 60 mile radius of the family home.

Pron to follow

09-13-2013, 01:26 PM	#31
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	BTW, Dominoes was too good for these people, it is ridiculous what pizza costs nowadays Gore. I am sure that is why you have to treat your girls to eating at Japanese steak houses as well. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-13-2013, 01:26 PM	#32
BMCSRET On the road to being a farker Join Date: 09-04-13 Location: Castro Valley, CA	Beauty! __________________ 5 Misc Webers and Lone Star Grillz 24''x48'' Smoker with integrated 24''x24''x36'' vertical smoker

09-13-2013, 01:31 PM	#33
boaz65 On the road to being a farker Join Date: 08-23-13 Location: Pittsburgh, PA	Never heard of torihamu before, is that the same as free-range or organic chickens? __________________ "Just keepin' it GRILL"....on an Ugly Drum Smoker!

09-13-2013, 01:35 PM	#34
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Torihamu, literally means Chicken Ham in Japanese. When you cure chickens, then roast them, they are like little chicken hams. That is what I am shooting for here, I will be slicing and serving cold on rolls tomorrow. I tie them like that, one breast turned 180 degrees from the other, it gives me a uniform mass to cook, which means I get more evenly cooked chicken and the thin tapered end of the breast doesn't dry out or get hard. These will slice very evenly, and yield 100% of the meat for slices. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-13-2013, 01:56 PM	#35
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	banGin __________________ Out. Again.

09-13-2013, 02:16 PM	#37
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	These are boned breasts from pastured chickens. The chickens are oversized. Each one of these represents a whole breast boned and then tied together. So, seven breasts total __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-13-2013, 02:52 PM	#38
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	The Angus tri-tips, cooked slowly over 225F fire in the UDS. No searing, internal temperature ranged from 125F to 230F when pulled. They sure do smell good. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-13-2013, 03:11 PM	#39
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I'm hoping you meant 125 to 130... Looks good! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

09-13-2013, 03:26 PM	#40
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	No, 230F, my UDS has a hot spot __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-13-2013, 03:35 PM	#41
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Awesome looking food Bob Staeak and Chicken Boobs- does not get much better That brine sounds interesting __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

09-13-2013, 06:36 PM	#42
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Those fresh tri's look killer(cooked look killer too), and chicken ham... Bro! I am all in __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

09-14-2013, 03:10 AM	#43
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Yup, me too. I see Chicken Ham in my future. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

09-14-2013, 05:19 AM	#44
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Those tri tips look amazing.....before and after! I am going to have to try try your chicken boobs marinade, those look great! Thanks for all the pr0n! __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

09-15-2013, 08:45 PM	#45
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Well, I am back and the pron is to follow. I will just mention, that my BIL's sister has vetoed reimbursing me for the food, so I currently am out a little under $350. She also lied about the availability of the kitchen at 7am, complained about the food being late, and lied about there being no motel room within a 60 mile radius of the family home. Pron to follow __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]