拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 04-18-2013, 12:42 PM   #16
Will work for bbq
Babbling Farker


 
Will work for bbq's Avatar
 
Join Date: 06-23-10
Location: NorCal
Default

Awesome tutorial, thanks for sharing.
__________________
Chalupa
00 Slowskys Racing

Agent 000 (Double O Zero)
Certified MOINK Baller

When all else fails just ask yourself, WWGALD???
Super sexy Farkernaut Avatar by N8man

Will work for bbq is online now   Reply With Quote


Thanks from:--->
Old 04-18-2013, 01:12 PM   #17
brandonh1987
On the road to being a farker
 
Join Date: 01-21-13
Location: Kansas City
Default

Nice! How long and what temp do you cook these at ??? Gonna make me go to fogo this weekend.
brandonh1987 is offline   Reply With Quote


Thanks from:--->
Old 04-18-2013, 01:32 PM   #18
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Thumbs up

Smoke, great tutorial!

Quote:
Originally Posted by landarc View Post
That is the kind of post we need to see more of, maybe even add it to a Roadmap, how to find, cut, trim and prepare a cut of meat. BTW, you are far better than I am at getting off that silverskin.
^+100%. Thats a really great idea.
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is offline   Reply With Quote


Thanks from:--->
Old 04-18-2013, 01:39 PM   #19
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Default

Looks like you started with 12.36 pounds. I'm guessing you wound up with 40% or about 5 pounds before you sliced into steaks. Am I close? Since tri tip is so hard to get here I'm thinking this would be a good alternative?
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is offline   Reply With Quote


Thanks from:--->
Old 04-18-2013, 01:59 PM   #20
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

Quote:
Originally Posted by brandonh1987 View Post
Nice! How long and what temp do you cook these at ??? Gonna make me go to fogo this weekend.
I'm going to do these on the kamado using a manual rotisiree (my hands), at about 375-400 until medium rare.

Quote:
Originally Posted by dwfisk View Post
Looks like you started with 12.36 pounds. I'm guessing you wound up with 40% or about 5 pounds before you sliced into steaks. Am I close? Since tri tip is so hard to get here I'm thinking this would be a good alternative?
The picanha is about 2.5lbs only. I had somewhere between 2-3 lbs of waste. The rest was the center section of the sirloin butt.

It's a good alternative size wise, but different flavor from tri-tip. Both are great!
Smoothsmoke is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 12:01 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.