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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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06-10-2011, 03:39 PM | #106 | |
Full Fledged Farker
Join Date: 02-19-11
Location: USA
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Now that said in general I find that I get bored of well done beef roasts like brisket or chuck far sooner than I do pulled pork. |
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06-10-2011, 03:56 PM | #107 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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Also, Tim, sounds like it's time for another bash at your place. This time it will be the "Wagu Brisket Turned into Hamburgers" bash. We can post pics of the entire process from opening the package to grinding the meat. It'll be like watching a car wreck! Set it up!
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Rec Tec RT700 Klose 20x30 Weber Performer |
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06-10-2011, 03:59 PM | #108 | |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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When one compares pork, shoulders and ribs, they are not "low grade" their inherent flavor and meat structure are desirable. They are made even more attractive by their ability be easily prepared and cooked. I completely realize that my personal definition of "Low Grade" anything is completely subjective, and I certainly would not promote it as more.
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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06-10-2011, 04:00 PM | #109 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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[QUOTE=JiveTurkey;1670529]Also, Tim, sounds like it's time for another bash at your place. This time it will be the "Wagu Brisket Turned into Hamburgers" bash. We can post pics of the entire process from opening the package to grinding the meat. It'll be like watching a car wreck! Set it up![/QUOTE
I'm down with that...I don't want any haters though. I'm just having fun with this.
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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06-10-2011, 04:03 PM | #110 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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But, you already know there is no place to go, nowhere to run too. Now eat your crappy little tri-tip and go sit in the corner with Groundhog.
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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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06-10-2011, 04:05 PM | #111 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I'm getting ready to start a 7.5 lb chuckie on the UDS, and it will not suck :)
Brisket is much harder to get right than chuckie, so that could explain why some people prefer other cuts of beef over it. If I had access to untrimmed choice Tri-tip at a decent price, I'd be singing praises too. Unfortunately, it's a regional thing, and it isn't catching on down here. It'd be cheaper to import it from CA than to move there though :)
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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06-10-2011, 04:09 PM | #112 |
is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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Funny how Groundhog is catching all the crap about tri tip when I'm the one that brought it up.
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2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. |
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06-10-2011, 04:11 PM | #113 | ||
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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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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06-10-2011, 04:18 PM | #114 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I do find it funny how there are so many cattle in other parts of the country that seem to lack the bottom portion of the sirloin. I mean, it would seem that most cattle in Texas must certainly be born with whole sirloins, it is hard to understand their losing their tri-tip on the way to market.
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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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06-10-2011, 04:19 PM | #115 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You can go sit in the corner with Groundhog and JT if that will make you feel better.
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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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06-10-2011, 04:22 PM | #116 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Just to clear this up...Picanha & Tri Tip are different...
Picanha is "rump cover steak". This cut of meat is from the primal loin, sub-primal sirloin. Actually what would have been the top half of a rump roast before block or square trimmed. Tri Tip cut from the bottom sirloin primal. This is an individual muscle. There are only (2) per animal. Two totally different cuts. Close to each other and high quality indeed, but not the same.
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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06-10-2011, 04:22 PM | #117 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Oh look, a sliced up soy bean brisket...
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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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06-10-2011, 04:24 PM | #118 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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06-10-2011, 04:24 PM | #119 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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Just build a UDS
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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06-10-2011, 04:25 PM | #120 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Bob, if you send everyone to the corner, will that be the first ever "Bad Brethren Corner Bash"? If so, I'd like to attend. It would be really great if you came too...and yeah you can bring the BBQ Granola - it actually sounds really good.
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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