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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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08-18-2015, 11:34 PM | #1 |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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Pig in a beef blanket (pics)
Thought I would try a little something different last night. Being a west coaster I love some good tri-tip. Not as mush as I love brisket, but it's up there. But I wanted to mix it up a little bit. I really like to have the smoke flavor in in the meat its self so I don't really like to wrap it with anything. But what isn't made better by bacon? I started with an untrimmed tri-tip, butterflied it, added some homemade bacon, tied it back up and rubbed it with some Montreal. Cooked it indirect on the 22" weber with mesquite lump and a few chunks of hickory for a couple of hours. I was not sure how it was going to come out. But it had the same great hickory flavor as usual with an underlying bacony goodness.
And here is what she looked like. tt1.jpg tt2.jpg tt3.jpg tt4.jpg tt5.jpg tt6.jpg tt7.jpg tt8.jpg tt9.jpg Thanks for looking.
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url] |
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08-19-2015, 12:23 AM | #2 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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That looks really tasty!
Great job!
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08-19-2015, 03:10 AM | #3 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Love it, must have tasted nice
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08-19-2015, 03:36 AM | #4 |
Quintessential Chatty Farker
Join Date: 05-29-08
Location: LaFayette, GA
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Man that looks good. Yet another of those great looking cuts that are non existent in this part of the country.
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08-19-2015, 06:25 AM | #5 |
is one Smokin' Farker
Join Date: 01-04-15
Location: Japan
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That looks good. I like tri-tip. I think maybe I should smoke it the whole time instead of finishing of with searing.
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08-19-2015, 08:18 AM | #6 | |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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Quote:
I bet you could get a butcher in GA to do the same
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url] Last edited by Smoke on Badger Mountain; 08-19-2015 at 08:23 AM.. Reason: added to |
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08-19-2015, 08:24 AM | #7 |
On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
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What was the thought here? Don't get me wrong, it looks incredible and I will most likely try it very soon. I usually cook tri-tip (as I did yesterday) to medium rarish. This looks more like a brisket. Any more details would be great!
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BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen |
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08-19-2015, 09:01 AM | #8 |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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The thought was just to do something different. No great light bulb moment or anything like that. I had the tri-tip and some small pieces of the bacon that i didn't seal. I have wrapped it in bacon before, but most of the smoke flavor ends up in the bacon and usually the bacon falls off when you cut it or on the plate. And I wanted the smoke in the beef so.... And there you have it. The heat in the kettle was pretty low and I pulled it at 145* IT in the thickest part, let it rest 30min then sliced it. If it were a brisket I would have cooked it much longer and pulled it when probe tender, probably around 200*. The tri-tip still had very much a steak thype texture. Hope that is what you were looking for.
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url] |
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08-19-2015, 09:23 AM | #9 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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So you put raw bacon in the middle and cooked it to 145? I can't imagine that the bacon texture was very good in there? I would think anything that is only going to be cooked to medium rare should only be stuffed with ingredients that benefit from being cooked to a lower temp than the meat around it (or stuffed with precooked ingredients). Maybe try cooked bacon in the middle next time? Or was it cooked before you stuffed it?
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08-19-2015, 09:26 AM | #10 |
Knows what a fatty is.
Join Date: 02-20-14
Location: Newport, VA
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Way to go, that looks great!
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08-19-2015, 09:35 AM | #11 | |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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Quote:
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url] Last edited by Smoke on Badger Mountain; 08-19-2015 at 09:38 AM.. Reason: added text |
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08-19-2015, 11:23 AM | #12 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great Josh! Bet that bacon added a nice flavor. Will give this a try if I can find tri tips here. Sometimes they are in stock and sometimes I have to get the butcher to save them for me.
Thanks for the post!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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08-19-2015, 03:42 PM | #13 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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Cool idea
That sounds good!
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Tags |
bacon, Tri Tip, Tri-Tip, tritip |
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