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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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12-25-2012, 02:03 PM | #16 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
The words my sister in law used when I compared it to prime rib consistency was, "Like Butter". My 23 year old son cut his with only a fork. They looked at me like, "What are you talking about" when I asked if it seemed mushy at all. |
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12-25-2012, 02:10 PM | #17 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-25-2012, 02:24 PM | #18 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Be careful how you use a Tenderizer on something as awesome to start off with like TT. You have been warned:
http://www.bbq-brethren.com/forum/sh...highlight=mush
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-25-2012, 02:26 PM | #19 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
I'm not looking to totally take away the flavor of the meat. Considering you get surface flavor from a Tri Tip in every bite (Unlike a thicker cut), for me, this combination worked well. I was nervous yesterday thinking that I farked up six Tri Tips, but didn't need to be. |
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12-25-2012, 02:29 PM | #20 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
I did the cook. It was not mushy even after two days. |
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12-25-2012, 02:30 PM | #21 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-25-2012, 02:36 PM | #22 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
Merry Christmas! Bob the Member, not the Moderator.
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-25-2012, 02:40 PM | #23 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
The time to give advice and warnings was before the cook. AFTER I already did the cook, and it came out good....I was no longer looking for your "ADVICE". At that point, your continued warnings were plainly an attempt to be condescending. You recognized NOTHING that I had posted from my actual cook. I would expect more from a mod. Kinda like you posting a good cook, and me saying it looked like S***. Very classy. |
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12-25-2012, 02:57 PM | #24 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
Enjoy your holiday. Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-25-2012, 03:09 PM | #25 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
There are labs in NY, Switzerland, France, Spain and Great Britain awaiting them! Man, I'd love to see their faces...Californian BBQer breaches the laws of physics, I can see the headline now!
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Hold my dang beer... |
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12-25-2012, 03:58 PM | #26 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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12-25-2012, 04:26 PM | #27 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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The swearing and slamming other just ended!
This is a bbq forum here. Thank you in advance.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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12-26-2012, 09:18 PM | #28 | ||
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
So now I will point a few things out. first, regarding this comment, which may be your rule, but its not mine, nor the rule to this forum.. Quote:
Moving right along.... 1- Mods are members and just as entitled to respond to a thread as a member as anyone else is... 2 - no where does it say that responses are unwelcome after the cook completes. The purpose of this forum is to form a knowledge base and members dont always see stuff immediately(such as myself, who just saw this and was preparing to comment on marinading tri-tips) but will comment in threads after the fact offering more advice. That ongoing advice (or opinion) will benefit the person or persons who read the thread a day or month or year down the line. 3 - Responses like yours will do nothing to encourage new members to post or join in, not to mention are just plain caustic and uncalled for. 4 - let get something straight now. if you ask for advice, expect to get it, and, expect for it to possibly continue after youre done cooking. If you dont like that idea dont ask for advice or opinions. And finally, just a warning.... next time you, or anyone jumps in a members chit like that, expect to find the door locking behind you. Sent from my DROIDX using Tapatalk 2
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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04-25-2013, 05:19 PM | #29 |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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Sorry to bring up this thread (seems to be a salty subject "pun intended") but im wondering what the ratio was of the papain meat tenderizer to liquid? Im not a fan of soy sauce so i will be using kosher salt and water instead. Im also going to be using a cheap tougher cut then TT so I believe there will be less chance of "mush" Im also thinking of going from the inside out with injection vs brine, or maybe both.
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04-26-2013, 08:32 AM | #30 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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You're getting to scientific again. Forget the chemistry and use a Jacard it does penetrate.
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