Tri-tips and a Butterflied Butt

R2Egg2Q · 10-06-2013, 01:44 PM

I picked up a Creekstone Farms natural black angus tri-tip to compare to a normal select grade tri-tip.

Seasoned them both with some Rub Co Santa Maria rub and put them on the Hasty-Bake with some pinquito beans and some red oak for smoke:

Gave them a little sear to finish & sliced them up after a rest:

My plate:

The tri-tip cook was entered into the Tri-Tip Feast Throwdown finishing up today over at: http://www.bbq-brethren.com/forum/sh...d.php?t=171752

Earlier in the morning I cooked a butt on the Large BGE that I'd deboned & butterflied and seasoned with some Oakridge Secret Weapon. Thanks again to KC Mike for the rub! Secret Weapon was tasty & I'm looking forward to other cooks with it.

First time I've cooked a butterflied butt and it was interesting (fast cook, more bark, and I got some decent chunks & pulled). Here's the pulled pork with a little Big Butz Cranberry sauce mixed in:

It was a good day for cooking. Thanks for looking!

sliding_billy · 10-06-2013, 02:11 PM

Beautiful cook!

Phubar · 10-06-2013, 04:00 PM

Cooked to perPhection!
Very nice plate!

deepsouth · 10-06-2013, 04:14 PM

food all looks great, as usual.

never thought about cooking a butt that way. how much time does it cut off the cook??

93vpmod · 10-06-2013, 04:21 PM

Awesome Tri-t and the butt is beautiful! Love the color.

peeps · 10-06-2013, 05:02 PM

Looks awesome!

Bludawg · 10-06-2013, 05:06 PM

Good thing I topped off before I read this or I'd be on feedin frenzey.

Where did you get that rack the butt is cookin on?

deepsouth · 10-06-2013, 05:08 PM

Quote:

Originally Posted by Bludawg

Good thing I topped off before I read this or I'd be on feedin frenzey.

Where did you get that rack the butt is cookin on?

i have one like that i purchased at our bge dealer when thew were open.

amazon has them.

Amazon.com: V Rib Rack for Big Green Egg, Primo, Kamado Ceramic Grills: Sports & Outdoors

R2Egg2Q · 10-06-2013, 05:11 PM

Quote:

Originally Posted by deepsouth

food all looks great, as usual.

never thought about cooking a butt that way. how much time does it cut off the cook??

Thanks Jason! It started off as a 7 1/2 lb bone-in butt which I'd normally cook in about 7 hours. This one was done in 4 1/2 hrs. I expected it to be faster but not that fast.

R2Egg2Q · 10-06-2013, 05:15 PM

Quote:

Originally Posted by Bludawg

Good thing I topped off before I read this or I'd be on feedin frenzey.

Where did you get that rack the butt is cookin on?

I'm pretty sure I bought it from my BGE dealer a few years ago. Looks identical to the one deepsouth linked.

KingRanch450 · 10-06-2013, 05:16 PM

Butterflied butt....I was thinking some kind of tramp stamp!

R2Egg2Q · 10-06-2013, 05:34 PM

Quote:

Originally Posted by KingRanch450

Butterflied butt....I was thinking some kind of tramp stamp!

Yeah, I googled "butterflied butt" and got some images of those tramp stamps!

Diesel Dave · 10-06-2013, 05:40 PM

Great lookin cook..................as usual.
Thanks

10-06-2013, 01:44 PM	#1
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Tri-tips and a Butterflied Butt I picked up a Creekstone Farms natural black angus tri-tip to compare to a normal select grade tri-tip. Seasoned them both with some Rub Co Santa Maria rub and put them on the Hasty-Bake with some pinquito beans and some red oak for smoke: Gave them a little sear to finish & sliced them up after a rest: My plate: The tri-tip cook was entered into the Tri-Tip Feast Throwdown finishing up today over at: http://www.bbq-brethren.com/forum/sh...d.php?t=171752 Earlier in the morning I cooked a butt on the Large BGE that I'd deboned & butterflied and seasoned with some Oakridge Secret Weapon. Thanks again to KC Mike for the rub! Secret Weapon was tasty & I'm looking forward to other cooks with it. First time I've cooked a butterflied butt and it was interesting (fast cook, more bark, and I got some decent chunks & pulled). Here's the pulled pork with a little Big Butz Cranberry sauce mixed in: It was a good day for cooking. Thanks for looking! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

10-06-2013, 04:00 PM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Cooked to perPhection! Very nice plate! __________________ -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

10-06-2013, 04:14 PM	#4
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	food all looks great, as usual. never thought about cooking a butt that way. how much time does it cut off the cook?? __________________ Out. Again.

10-06-2013, 04:21 PM	#5
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	Awesome Tri-t and the butt is beautiful! Love the color.
	1 members found this post helpful.

10-06-2013, 05:02 PM	#6
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Looks awesome! __________________ - [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]

10-06-2013, 02:11 PM	#2
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Beautiful cook!

10-06-2013, 05:06 PM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Good thing I topped off before I read this or I'd be on feedin frenzey. Where did you get that rack the butt is cookin on? __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-06-2013, 05:16 PM	#11
KingRanch450 is One Chatty Farker Join Date: 12-15-11 Location: Rockwall, Tx/Lake Fork, Tx	Butterflied butt....I was thinking some kind of tramp stamp! __________________ Custom built offset/Char Griller Akorn/Traeger Timberline 1300

10-06-2013, 05:40 PM	#13
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Great lookin cook..................as usual. Thanks __________________ [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