Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: drholly on October 01, 2013, 09:53:15 PM
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Finally found a tri tip in my grocery store. But it's never, never easy. I rubbed it in olive oil and W.O.W. dust. really looking forward to it. Another trip back to the ER. Then softball. Then in-law stuff.... YIKES ??? So, tonight, I am cooking it!
Set the PBC up per instructions - never fails. After 20 minutes, hung the tri tip and let it go. After 35 minutes (I like my meat a bit on the rare side -this was 135) pulled the tri tip to rest. While it rested, finished the taters and Brussels sprouts. I love these guys and so do my kids!
Brought it all together. A great meal. Will look for these some more. Will try a triscut soon!
Cheers!
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Looks real good Doc!
I can take the tri tip off your plate so you have more room for your icky sprouts :P
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Very nice David! Everything looks great. I'll take Mike's brussell sprouts.
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Looks like a nice cut of meat David !! I had Brussel sprouts in my tator-tot casserole the other night and love them. You did a fine job on your first tri-tip :) Hope all went well at the E.R. mister :(
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Very nice David! Everything looks great. I'll take Mike's brussell sprouts.
And I will take your tri tip 8)
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Very nice David! Everything looks great. I'll take Mike's brussell sprouts.
And I will take your tri tip 8)
Come on you two.... sound like my kids! ;D ;D
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nice tri doc. love the color and if rocky likes it, it must be good.
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Thanks, sparky. She IS my food barometer.
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Good looking cook David, now give the turtle some hints!!
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Now, that's a Tri Tip. Perfect.
Ed
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Good looking cook David, now give the turtle some hints!!
Tommy, I only have one hint - find one, cook one, enjoy it. They are delicious!
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Oh, that looks good, David - how did you cook the sprouts? I do them very simply - drizzle with olive oil, and then seasonings - bake in an oven until the outside edges of the leaves are crisp. However, I'm looking to make them more savory - there is just something missing.
The sprouts photo reminds me of a pizza we do - pesto base, Brussels sprouts, feta, and balsamic vinegar
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Oh, that looks good, David - how did you cook the sprouts? I do them very simply - drizzle with olive oil, and then seasonings - bake in an oven until the outside edges of the leaves are crisp. However, I'm looking to make them more savory - there is just something missing.
The sprouts photo reminds me of a pizza we do - pesto base, Brussels sprouts, feta, and balsamic vinegar
Most of the time that's just how I do them, pz. I play with the herbs and spices, I'll use some balsamic vinegar sometimes to roast. One of my favorites is to cook them over an open fire - just like roasting but over the fire - toss with spices / herbs / balsamic and let the outer leaves get crisp like you do. I like this the best, the wood or charcoal adds a great flavor. Tonight they were drizzled with olive oil, a touch of balsamic, some Italian herbs, a touch of lemon juice and some red pepper, and let go in the oven until crisp on the outside. A nice complement to the meat.
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... a touch of lemon juice and some red pepper...
Ah, that's it; just the acid and spicy kick sprouts need - thanks for the idea!
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Many times I find the acid is the kick that almost everything needs. Especially when I am making some thing "Mexican" - a squirt of lime or lemon makes all the difference. Made some fajitas with my bro' on the discada over an open fire. The last touch was a splash of fresh lime - all the difference between good and just right.
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So if you're supposed to fire up the PBC with a full load of charcoal and the tri tip only takes 35 minutes, what do you do with the rest of the charcoal? Seems like a waste to just let it go for several hours until it burns down but no one ever seems to address that.
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Ka Honu, That is a fair point. Some times I will make something else, e.g. chicken to be saved for later. But for the most part, I don't have a good answer. But if I made the tri tip on my Weber or my 500x I would "waste" the balance of the charcoal as well. Maybe a bit less, but still.... Maybe some others have some ideas?
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I love tri tip and I love it rare, too, and I love brussel sprouts, so this looks like a perfect meal to me.
Ka Honu, That is a fair point. Some times I will make something else, e.g. chicken to be saved for later. But for the most part, I don't have a good answer. But if I made the tri tip on my Weber or my 500x I would "waste" the balance of the charcoal as well. Maybe a bit less, but still.... Maybe some others have some ideas?
I never tried it with other cookers, but it works fine with a ceramic grill: close all vents after cooking to stop the fire burning and use the remaining charcoal for the next use(s).
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Yeah, I'm pretty sure I'd eat that. ;D
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Nice tri tip David. Looks excellent!
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So if you're supposed to fire up the PBC with a full load of charcoal and the tri tip only takes 35 minutes, what do you do with the rest of the charcoal? Seems like a waste to just let it go for several hours until it burns down but no one ever seems to address that.
I read here, or on another forum, that you can pull the basket and dump the charcoal into a metal can. Then place a lid over the can to snuff out the burning charcoal. Then reuse the charcoal at a later date.
I personally have not tried it.
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Pow! Bet you have a little left over for Pappy. On my way! Looks perfect to me
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Maybe a safer way to extinguish the coals is stuffing some HD foil in the bottom vent. Pulling out the rebar and doing the same to the top holes.........
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I think the best way to extinguish the left over charcoal would be to either design a new charcoal basket that is designed so a lid can be placed on top of it with a solid enclosed bottom. When done you could place the lid over the basket.
Or place the existing basket into some form of metal housing that can have a lid.
I just let the excess charcoal burn out. A $12 bag of charcoal can get you around 3 cooks.
How much does charcoal cost on the island Turtle?
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man it looks so good.
I am so jealous .
my butcher can't cut tri tip for me . it is not a south african cut.
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I think the best way to extinguish the left over charcoal would be to either design a new charcoal basket that is designed so a lid can be placed on top of it with a solid enclosed bottom. When done you could place the lid over the basket.
Or place the existing basket into some form of metal housing that can have a lid.
I just let the excess charcoal burn out. A $12 bag of charcoal can get you around 3 cooks.
How much does charcoal cost on the island Turtle?
I suppose I could dump the basket into my Weber and close all the vents - actually, the whole basket might fit in the Weber. Will have to give that a try. I just wonder how this will impact the 20min start up time?
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hi David i am new here but loved looking at your tri tip nice bark yet very pink inside spot on i did a 11 pound brisket sunday on my PBC so tender and juicy in just 6 hours it blew us away PBC rocks Russ
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hi David i am new here but loved looking at your tri tip nice bark yet very pink inside spot on i did a 11 pound brisket sunday on my PBC so tender and juicy in just 6 hours it blew us away PBC rocks Russ
Thanks, Russ. I love the PBC as well. Haven't done a brisket yet - next on my list. I keep getting requests for chicken and pulled pork ;) ;D ;D
If you can, take some pictures next time. I'd love to see them.
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Pow! Bet you have a little left over for Pappy. On my way! Looks perfect to me
You are always welcome, Pappy! I'll PM the garage code. ;) ;D
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How much does charcoal cost on the island Turtle?
I can buy the 16.6 lb bag of Kingsford Original for $11 so if I get three loads out if it, I probably won't worry about the waste.
Just out of curiosity, any experience with using less than a full load or using other types of charcoal?
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Nicely cooked!
Tri-tip, & Brussels Sprouts - YUM, YUM!
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drholly- I'm glad you finally got your hands on some tri tip, it's tasty huh? :) Looks like it was awesome, thank you for all the great posts! - Amber PBC Co.