FamilyManBBQ
is Blowin Smoke!
...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/showthread.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.
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/showthread.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.
