The Life of Tri...

FamilyManBBQ · 10-07-2013, 02:22 AM

...began just over three years ago. A man, and his daughter, began their journey in competitive bbq cooking...at an event called Washington Spring Training, their first.

It was a good day for Daddy and Me BBQ....their first event, and their first GC!!

(here's a link to a post with more details http://www.bbq-brethren.com/forum/sh...ad.php?t=84883)

Out here in the PNWBA one-day (lite cooks) include chicken, ribs, sausage and tri-tip. On this day Daddy and Me scored in the top three in each category...except tri-tip.

This entry earned us 6th place...must've been the taste. Soon after we promised ourselves that one day we'd walk away with a first place trophy in this category.

We then set about cooking tri-tip whenever we could. We grilled 'em, "seared" and smoked 'em, reverse-seared 'em and even smoked a few like a brisket. Many of these cooks were done on our favorite tool (mini wsm/smoker joe).

We settled on the reverse-sear on the min wsm as our comp method. Here's some pics of practice at home...

While we loved the tri-tip we cooked...well, the judges just didn't seem to share our enthusiasm. We continued to fight the good fight, experimenting with different rubs, seasonings and finishing sauces/oil/jus. We didn't give up...and had some success, getting several calls in the tri-tip category. But, no first place trophy.

The judges, it seems, didn't care for much pink in the meat. It was easy to brush aside comments on the seasonings, appearance etc. But, the comments on the pink always bothered us. After all, good tri-tip's gotta have a little pink to it!!??

This year we searched decided on drastic measures. Confident that our flavors, seasonings and sauces were good...adjusted our cooking method. We set the mini wsm aside, and returned to a trusty 22.5" kettle...with a rotisserie ring!!

The new Daddy and Me tri-tip process involves spinning the beef above coals banked (basketed) to one side.

Started turning in meat that looks like this...

The tri-tip cooked on the rotisserie has a more uniform color to it. Outside of the smoke ring...the color is very much the same throughout the pieces of meat. Taste, tenderness are still spot on.

This method worked. In our third contest with this method we got...the long sought after first place trophy!!! Unfortunately, the only pics I have are of me walking in the sealed box...

So, had to recreate our cook. Here's a bit of the process...

Tri-tip and our super secret "tri-tip slather" based on something PatioDaddio does. Thanks PD!!

All slathered up. Then, goes into a cooler for a few hours.

Then it gets a dusting of our super-secret rub...and the cooks over legal age get some homebrew.

Into the basket and then over the fire...

Let it run until it hits about 125-130 internal. Then, we begin basting with our "super secret tri-tip baste."

Almost there now. When it is done...gets a short rest on cutting board, tented with foil, until it's sliced.

Happily resting...next to the long sought after trophy...and the ribbons collected in pursuit of.

Was a very satisfying journey. As our banner reads, Daddy and Me is "cooking up good food and great memories." Lots of quality father/daughter time, and many a good meal, has resulted from this quest for a little six inch trophy. Think we won a bit more than this piece of plastic.

Thanks for checking out our story.

sliding_billy · 10-07-2013, 03:05 AM

Awesome read, and great pics.

Phubar · 10-07-2013, 04:02 AM

Good to see you again!
Looks like good times!

peeps · 10-07-2013, 06:06 AM

Very cool! Congrats!

Diesel Dave · 10-07-2013, 06:12 AM

How awesome!
I'll bet you were happy but the lil cutie there was probably on top of the world!

medic53 · 10-07-2013, 06:13 AM

That's awesome! Congrats on the Father daughter time as well as the first place!

oifmarine2003 · 10-07-2013, 06:22 AM

Nice! Hopefully she will want to keep doing it when she becomes a teenager!

MattG · 10-07-2013, 06:44 AM

Really nice looking Tri-Tip.

Ron_L · 10-07-2013, 07:45 AM

Fantastic job! The tri-tip looks great and congrats on the first place!

gasAintGrillin · 10-07-2013, 10:12 AM

Way to hang in there. Thanks for sharing!

Awesome photography. It's 11:11AM and I lookin' for lunch!

Teamfour · 10-07-2013, 10:20 AM

Fantastic team and story.

FamilyManBBQ · 10-07-2013, 10:24 AM

Quote:

Originally Posted by Phubar

Good to see you again!
Looks like good times!

Thanks Phu! I know, it's been a while since I posted...it's amazing how busy life, and the kids, have been keeping me.

DownHomeQue · 10-07-2013, 12:28 PM

Thats Great Congrats!

Bonewagon · 10-07-2013, 02:30 PM

Congratulations on the first place finish! What an awesome way to spend time with your daughter.

luke duke · 10-07-2013, 02:43 PM

Congratulations.

Any "judge" who doesn't care for any pink in a tri-tip shouldn't be a judge.

10-07-2013, 02:22 AM	#1
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Redmond, WA	The Life of Tri... ...began just over three years ago. A man, and his daughter, began their journey in competitive bbq cooking...at an event called Washington Spring Training, their first. It was a good day for Daddy and Me BBQ....their first event, and their first GC!! (here's a link to a post with more details http://www.bbq-brethren.com/forum/sh...ad.php?t=84883) Out here in the PNWBA one-day (lite cooks) include chicken, ribs, sausage and tri-tip. On this day Daddy and Me scored in the top three in each category...except tri-tip. This entry earned us 6th place...must've been the taste. Soon after we promised ourselves that one day we'd walk away with a first place trophy in this category. We then set about cooking tri-tip whenever we could. We grilled 'em, "seared" and smoked 'em, reverse-seared 'em and even smoked a few like a brisket. Many of these cooks were done on our favorite tool (mini wsm/smoker joe). We settled on the reverse-sear on the min wsm as our comp method. Here's some pics of practice at home... While we loved the tri-tip we cooked...well, the judges just didn't seem to share our enthusiasm. We continued to fight the good fight, experimenting with different rubs, seasonings and finishing sauces/oil/jus. We didn't give up...and had some success, getting several calls in the tri-tip category. But, no first place trophy. The judges, it seems, didn't care for much pink in the meat. It was easy to brush aside comments on the seasonings, appearance etc. But, the comments on the pink always bothered us. After all, good tri-tip's gotta have a little pink to it!!?? This year we searched decided on drastic measures. Confident that our flavors, seasonings and sauces were good...adjusted our cooking method. We set the mini wsm aside, and returned to a trusty 22.5" kettle...with a rotisserie ring!! The new Daddy and Me tri-tip process involves spinning the beef above coals banked (basketed) to one side. Started turning in meat that looks like this... The tri-tip cooked on the rotisserie has a more uniform color to it. Outside of the smoke ring...the color is very much the same throughout the pieces of meat. Taste, tenderness are still spot on. This method worked. In our third contest with this method we got...the long sought after first place trophy!!! Unfortunately, the only pics I have are of me walking in the sealed box... So, had to recreate our cook. Here's a bit of the process... Tri-tip and our super secret "tri-tip slather" based on something PatioDaddio does. Thanks PD!! All slathered up. Then, goes into a cooler for a few hours. Then it gets a dusting of our super-secret rub...and the cooks over legal age get some homebrew. Into the basket and then over the fire... Let it run until it hits about 125-130 internal. Then, we begin basting with our "super secret tri-tip baste." Almost there now. When it is done...gets a short rest on cutting board, tented with foil, until it's sliced. Happily resting...next to the long sought after trophy...and the ribbons collected in pursuit of. Was a very satisfying journey. As our banner reads, Daddy and Me is "cooking up good food and great memories." Lots of quality father/daughter time, and many a good meal, has resulted from this quest for a little six inch trophy. Think we won a bit more than this piece of plastic. Thanks for checking out our story. __________________ [FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]

10-07-2013, 04:02 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Good to see you again! Looks like good times! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-07-2013, 06:06 AM	#4
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Very cool! Congrats! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

10-07-2013, 06:12 AM	#5
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	How awesome! I'll bet you were happy but the lil cutie there was probably on top of the world! __________________ [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

10-07-2013, 06:22 AM	#7
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Nice! Hopefully she will want to keep doing it when she becomes a teenager! __________________ Chris- Midwest BBQ Outreach

10-07-2013, 03:05 AM	#2
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Awesome read, and great pics.

10-07-2013, 06:13 AM	#6
medic53 Knows what a fatty is. Join Date: 11-06-11 Location: Pratt, KS	That's awesome! Congrats on the Father daughter time as well as the first place!

10-07-2013, 06:44 AM	#8
MattG is One Chatty Farker Join Date: 06-29-09 Location: Madison Ga.	Really nice looking Tri-Tip. __________________ Matt Goodman Deep South Smoker, UDS in progress Check us out on Facebook [url]http://www.facebook.com/pages/Pots-BBQ/107610505962113[/url]

10-07-2013, 07:45 AM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Fantastic job! The tri-tip looks great and congrats on the first place! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-07-2013, 10:12 AM	#10
gasAintGrillin Is lookin for wood to cook with. Join Date: 07-14-09 Location: Wake Forest, NC	Great Story Way to hang in there. Thanks for sharing! Awesome photography. It's 11:11AM and I lookin' for lunch! __________________ NB Silver Smoker - Bar-B-Chef Offset - Bayou Classic 135

10-07-2013, 10:20 AM	#11
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Fantastic team and story. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

10-07-2013, 12:28 PM	#13
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	Thats Great Congrats! __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

10-07-2013, 02:30 PM	#14
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Congratulations on the first place finish! What an awesome way to spend time with your daughter. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

10-07-2013, 02:43 PM	#15
luke duke is One Chatty Farker Join Date: 01-16-10 Location: Dallas, TX	Congratulations. Any "judge" who doesn't care for any pink in a tri-tip shouldn't be a judge.