Wampus
somebody shut me the fark up.
- Joined
- Jun 5, 2009
- Location
- Mooresvi...
So our sponsor for our Competition BBQ team was celebrating their 1 year Anniversary this past weekend. They asked us to cook some mass quantities of tri tip and chicken leg/thigh quarters, which I happily agreed. The owner of this high end specialty butcher shop in Columbus, IN is originally from California so she knows all about tri tip. They had about 65 TT's marinated overnight with balsamic vinegar, salt, pepper and garlic ready to roll. Also had a case of Bell & Evans chicken leg/thigh quarters that I seasoned up with Big JT's Sweet & Spicy Rub.
We set up in the back alley to cook, which is also where they were set up to sell full plate dinners or just sandwiches. They were giving out free cupcakes too! They served the TT on fresh baked Asiago Chiabata rolls and salsa. UBER TASTY!!!!
I had Jimmy's Jambo there and it got a work out for sure. Ran it at about 350 degrees. Used a mixture of oak, apple and cherry. The chicken got hot smoked until the thigh was at 170 IT and the TT was smoked until it got above 100-105 IT and then finished on a screamin hot Weber Performer until the IT hit 130. After a rest, all the TT was sliced thin and put on the bread. All in all, we had enough TT to completely load the pit up twice and enough chicken to load it full once, but the meats were rotated on in batches to keep the service line stocked.
I had my two oldest boys with me to lend a hand. They really dug the butcher shop, the people there, the cook and ESPECIALLY the tri tip sammies and gellato that they got to partake of! :thumb:
Here's some photos of how it went down........
Possibly the BEST part of this was that the owner sent home 6 whole cooked tri tips home with me when it was all over.
:clap:
I chilled em overnight and sliced em all up yesterday morning, portioned into 1 lb portions and vacuum sealed them for lunchmeat!
I don't get tri tip around here at all. This stuff is PHENOMINAL. Even after a night in the fridge, the stuff was still so juicy I had to be careful vacuum sealing it because it was sucking out the juice!
Here's some sliced pics.....
Thanks for lookin!
We set up in the back alley to cook, which is also where they were set up to sell full plate dinners or just sandwiches. They were giving out free cupcakes too! They served the TT on fresh baked Asiago Chiabata rolls and salsa. UBER TASTY!!!!
I had Jimmy's Jambo there and it got a work out for sure. Ran it at about 350 degrees. Used a mixture of oak, apple and cherry. The chicken got hot smoked until the thigh was at 170 IT and the TT was smoked until it got above 100-105 IT and then finished on a screamin hot Weber Performer until the IT hit 130. After a rest, all the TT was sliced thin and put on the bread. All in all, we had enough TT to completely load the pit up twice and enough chicken to load it full once, but the meats were rotated on in batches to keep the service line stocked.
I had my two oldest boys with me to lend a hand. They really dug the butcher shop, the people there, the cook and ESPECIALLY the tri tip sammies and gellato that they got to partake of! :thumb:
Here's some photos of how it went down........
Possibly the BEST part of this was that the owner sent home 6 whole cooked tri tips home with me when it was all over.
:clap:
I chilled em overnight and sliced em all up yesterday morning, portioned into 1 lb portions and vacuum sealed them for lunchmeat!
I don't get tri tip around here at all. This stuff is PHENOMINAL. Even after a night in the fridge, the stuff was still so juicy I had to be careful vacuum sealing it because it was sucking out the juice!
Here's some sliced pics.....
Thanks for lookin!
