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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-20-2011, 08:26 PM | #91 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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I've lived in CA for 12 years, and that's not what BBQ is for everyone. If you keep it up with the negative attitude, we may not allow you to come back
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-20-2011, 08:32 PM | #92 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
Thanks!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-20-2011, 08:32 PM | #93 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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12-20-2011, 08:55 PM | #94 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Torta, I've cooked Tri-Tips low and slow with good results, although I prefer reverse searing and smoking the meat during the indirect phase. Depending on how large the tri-tip is, that could be anywhere from 30-60 mins or more. Once the Tri reaches 110-120, I give it a good sear. This to me produces the best of both worlds. I get a noticeable smoke flavor as well as smoke ring, but the outer part of the meat has that wonderful crust you can only get with direct heat. I know this doesn't exactly answer your question, but I do hope it helps.
You can see an example here: http://www.bbq-brethren.com/forum/sh...d.php?t=120640
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from:---> |
12-20-2011, 08:57 PM | #95 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-20-2011, 09:13 PM | #96 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Thanks Moose. The way you just described it is the way I normally cook it. In fact, just had a defrosted one for dinner this evening. I'm still interested in seeing what happens during a longer cook, lower temp, no sear. Could be ruining a good steak to turn it soft....but experimentation is half the fun. |
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Thanks from:---> |
12-20-2011, 09:23 PM | #97 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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12-20-2011, 09:31 PM | #98 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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12-20-2011, 11:24 PM | #99 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I am supposed to be making my woman happy, but, I gotta say, quit being so danged cranky. Yes, like many folks all over the world, BBQ is often called that when folks are cooking anything over a fire of any source. Just the way it is.
Yes, in CA, folks do call it Santa Maria Style BBQ tri-tip. If it works for you, then great, if not, then great. I think the pissing and moaning takes away from both the forum and the learning experience. Tortaboy and I have ended up on different sides of the coin several times, but, some on, if he wants to try cooking a tri-tip just like a brisket, let him and hopefully he will post the results. I already know how it worked out for me, but, he might do something diffferent and teach us all something. Or not. But, to be honest, there are a lot of folks that think BBQ is all about the sauce, others that think it can come from a crockpot, really? It isn't bbq cause it was cooked over a direct fire to medium rare? As all of you know me, if a Brethren is coming into NorCal, there is a spot at my table at Phat Matt's for any of you. Bo, that means you too.
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[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] |
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12-20-2011, 11:28 PM | #100 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Bob, stop making sense...some people NEED something to bitch about
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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Thanks from:---> |
12-20-2011, 11:31 PM | #101 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Heck they even let ME sit at that table. Go figure
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John |
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12-21-2011, 12:00 AM | #102 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Guess I got here a little late, eh? I am really looking forward to the PRON. I know how I like to cook TT and I really hope someone can improve on what I consider to be a farking awesome steak/roast.
I have screwed up and overcooked them before and they are like shoe leather. IMO, the only way you could slow cook a TT like a brisket and have it be palatable would be to crock pot it with a can of cream of mushroom soup, Lipton's Onion soup mix and some white wine.......
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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12-21-2011, 08:46 AM | #103 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I was just being facetious about the CA BBQ thing, bro. But, if I ever make it to your neck of the woods, I'll be sure to look you up for a friendly visit.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-21-2011, 09:55 AM | #104 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Hmph. What does a North Carolinian know about BBQ? OK, This Alabamian is now ducking and covering...
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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 |
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12-21-2011, 09:58 AM | #105 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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We only know enough about BBQ in NC to know beef ain't BBQ. Neither is grilling.
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John |
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