Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 02-18-2013, 10:33 PM   #1
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default Tri-tip Sliders-over stuffed

Look, I cooked again, the cookers run smoke once again. Here is the blog post, in it's entirety, cause I am too lazy to do much more than cut and paste.

Well, the move of my cookers is complete and the two test runs has resulted in the smoke not drifting into my neighbors house. I hope this continues, as obviously I do not want to be a nuisance to the older gent living next door. I did have to do a couple of burn-outs to get the kettle and UDS smelling sweet, letting smokers sit can leave a sour aroma that will taint food. Since they are now good to go, time to cook.

The Tri-Tip:
I decided a nice short cook was in order and tri-tip is always the right answer. Two nice Harris Ranch tri-tips (no-roll, which is to say un-graded, as is the norm for Harris Ranch) were trimmed up and washed. I tend to wash my meat, what can I say, old habits...

Nice Tri-tips ready to go

From here, the rub was prepared, it is somewhat similar to a Santa Maria style of rub, you can see it is pepper and salt heavy, with additions of fine ground herb mix, chile powder, powdered lime, and granulated onion/garlic, all mixed up. I ended up adding just a little fine grind Turbinado sugar, about 1/16 of a teaspoon. This is on a dessert plate, and most of this was used.

Aye, there's the Rub

I applied the rub twice, a heavy coating which was then wrapped in butcher paper and placed in the refrigerator for one hour. This allows the rub to melt into the meat. During this process, the sugar and salt aids in the drawing of proteins to the surface of the meat. You can see why in this next photo.

Tied and Ready

You can see a couple of things in the above photo, one is that I tied the tail of the tri-tip back, this aids in not burning the long tail of the tri-tip. You can also see the color and sheen, that is the formation of a pellicle, I seek to get this on all of my cooks, I believe it aids in moisture and surface texture. From here, there was a little extra rub applied. Here they are on the cooker.

Yeah, yeah, white balance, blah, blah

The Slaw:
I wanted to have a nice vegetable component to the slider, I know, not traditional, if you have been following my cooks, you don't even expect that anymore. The slaw was a simple affair, hand cut cabbage, red bell pepper, carrots and green onions. These were salted for 15 minutes and then thoroughly washed and spun dry. The salting removes excess moisture and makes for a better texture. This step will prevent the slaw from getting watery when stored, a very traditional Japanese technique for a quick pickle. I dressed this with a vinaigrette. Simple affair, the vinaigrette was a very high quality olive oil, cider vinegar, prepared mustard, agave syrup and hot sauce (I used Lucky Dog, Red Label, which I consider to be the best hot sauce out there). Essentially, 2 tablespoons of the olive oil, cider vinegar and agave syrup, a squirt of mustard and a dash of the hot sauce (it isn't there for heat, it is there for easy complexity).

All about the slaw color
The Sliced Meat:
I splurged this month and bought a new slicing knife for myself, this has been a gap in my knife collection for some time now, a good large slicer for roasts and brisket. I addressed this with a Wusthof Custom that is exclusive to the Mid-Atlantic Barbeque Association. Love this knife. Here you can see that the sliced tri-tip was cooked perfectly to a medium rare. I have no idea what internal temperature was, as I cooked it pretty much by feel.

Look at those clean slice and thin!

The thicker slices were needed to test the slicer for brisket, I ended up testing those slices, melting tender texture. The thinner slices were hand cut, without a carving fork, just a quick push and pull, the slices came so nice and even. I will end up messing with this knife edge, adding a little more polish to the edge, but, the feel, heft, balance, and cut, perfect knife. On to the sandwiches then...

Plate of sliders

As you can see, the buns were actually King's Hawaiian Rolls, nice, soft and a little sweet. These make a nice complement to the smoke and slight pepper bite that the rub brought to the sandwich.

Yum, din-din

You can see a hint of the horseradish mayo I ended up drizzling over the sandwich to finish them. It was simply 2 teaspoons of mayonnaise and horseradish, a teaspoon of cider vinegar and some black pepper and dry mustard whisked together to taste. These were really quite good, a strong showing out of my old neglected (no more) kettle.

Oh, one last thing...

Gratuitous Photo of tri-tip

Well. I had the photo and wanted to use it. Some details, the kettle was brought up to 350F to complete the burn-out. Once it smelled sweet, I shut the vents down, top and bottom to bring the temperature down to 255F, from here, the meat was added. I cook indirect, at this temperature for 45 minutes. When I feel it, I am feeling for easy give, the meat should feel soft, like pressing into a Jello cup. I spread the coals and let the meat color up a bit. Total cook time is around 1 hour, and the heat is never higher than 255F or so.

What, you say, that isn't Santa Maria? Well, not if you learned to cook Santa Maria in the last 30 years, no it isn't. This technique is designed to mimic the old ways on a kettle. If you haven't tried it, you do not know just how good a tri-tip or for that matter, a rib roast can be.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
landarc is offline   Reply With Quote

Old 02-18-2013, 10:46 PM   #2
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

Looks delicious Bob!!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
cowgirl is offline   Reply With Quote

Thanks from:--->
Old 02-18-2013, 10:52 PM   #3
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles

Absolutely fantastic!!
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote

Thanks from:--->
Old 02-18-2013, 10:53 PM   #4
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Great looking cook.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote

Thanks from:--->
Old 02-18-2013, 11:01 PM   #5
Babbling Farker

Bluesman's Avatar
Join Date: 01-01-10
Location: Fond du Lac, WI

Outstanding sliders.................
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
Late 1960's Avacado Weber metal handle
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is offline   Reply With Quote

Thanks from:--->
Old 02-18-2013, 11:06 PM   #6
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

I could hit 3 o r4 of those about now
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote

Thanks from:--->
Old 02-18-2013, 11:24 PM   #7
Johnny Ca$h
Full Fledged Farker
Johnny Ca$h's Avatar
Join Date: 09-28-10
Location: Richfield,oh

I will have a few too PLEASE........well played Landarc
Homemade bbq wagon,weber performer, Homemade off set patio smoker,UDS,gaser
Johnny Ca$h is offline   Reply With Quote

Thanks from:--->
Old 02-19-2013, 12:03 AM   #8
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY
Default Re: Tri-tip Sliders-over stuffed

Yummy, very good!

Sent from my Android phone.
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote

Thanks from:--->
Old 02-19-2013, 12:12 AM   #9
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA

I'd hit that hard.
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote

Thanks from:--->
Old 02-19-2013, 12:31 AM   #10
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA

normally when someone mentions a slider i throw my nose up in the air....

not anymore!!!!!!!!
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B]

[B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]
chriscw81 is offline   Reply With Quote

Thanks from:--->
Old 02-19-2013, 12:41 AM   #11
somebody shut me the fark up.

Titch's Avatar
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)

Magnificent looking food, what can one say
Titch is offline   Reply With Quote

Thanks from:--->
Old 02-19-2013, 01:06 AM   #12
LittleHill Smoke
On the road to being a farker
Join Date: 07-13-12
Location: Los Angeles, CA
Default Tri-tip Sliders-over stuffed

Looks outstanding, thanks for sharing.
22.5" WSM, 18" WSM, 22.5 Blue Weber OTG, 22.5" Weber OTS, Weber BabyQ
LittleHill Smoke is offline   Reply With Quote

Thanks from:--->
Old 02-19-2013, 03:16 AM   #13
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Looking mighty Phine Panda Bear!
That Phat content in there is crazy Onii-Chan!
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote

Thanks from:--->
Old 02-19-2013, 06:32 AM   #14
Babbling Farker
WineMaster's Avatar
Join Date: 01-16-07
Location: Southern MN

Hell ya, Nice job!

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote

Thanks from:--->
Old 02-19-2013, 06:56 AM   #15
Big George's BBQ
somebody shut me the fark up.

Big George's BBQ's Avatar
Join Date: 02-07-08
Location: Phoenixville, PA

Great write up Sammies look awesome That is a really nice knife
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote

Thanks from:--->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 08:40 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts