Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on November 24, 2012, 03:38:56 PM
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Started with a frozen Tri-Tip seasoned with Santa Maria seasoning before it was frozen...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_082023.jpg)
Onto the PTG at 180F...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_083606.jpg)
After it reached 120F IT...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_102306.jpg)
Wrapped with foil and bumped up temp until IT was 200F and then removed for FTC...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_113701.jpg)
It is currently in FTC and I will post pics when I slice it.
Now I had so much trouble with this cook keeping temps stable on the PTG. This is my fault. I just installed a computer case fan and a voltage regulator for the fan on the PTG to help keep the housing cool where the PID is located. During my last high temp grilling on the PTG I found that the case around where the PID is located was getting pretty hot. I was concerned that the high heat would cause a issue for the PID. So I figured a fan would be good to help keep the interior compartment where the PID is located cool by blowing air into the compartment. Well I did not take into consideration the high CFM of the fan for the size of the compartment and the fact that the auger & blower are located in the housing also. So I imagine the fan created a positive pressure changing the velocity of the PTG fan. This made changes that my PID was not tuned for. Here are some pictures of the case fan...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_161009.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_161016.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_161028.jpg)
So my options are to rerun a PID auto-tune with the case fan on and see how it works, install a divider in the interior of the housing to separate the auger and fan from the PID compartment, or a switch that I can turn the case fan on only during high temp cooks. Going to have to ponder that one. Here is a iGrill graph of the cook...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/PTGTrisketcook.jpg)
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Out of FTC...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_124210.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_124405.jpg)
Sliced thin for sammies...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_124923.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125150.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125157.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125209.jpg)
And back into the tray with the drippings from the foil...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125346.jpg)
Very tender and moist! Cut like butter! Now time for a trisket sammie ;)
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Time for a couple Trisket Sammie's. Plated with crab stuffed bacon wrapped shrimp ;)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_133112.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_133128.jpg)
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Man, at work today I had a PB&J with some Cheetos and a come zero. That looks awesome.
Sent from my iPhone 5 using Tapatalk
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Triskie lives! You keep this up and you may make me a believer. ;)
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Muebe started the trisket and I gotta tell ya, it is the real deal!!
In fact, those sliced pics look just like brisket, ya could have fooled us if you didn't tell us it was a tri!!!
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Man, at work today I had a PB&J with some Cheetos and a come zero. That looks awesome.
Sent from my iPhone 5 using Tapatalk
I will say it for you Mike...@#$%^&* auto-complete tapatalk!!!!! :D :D :D :D :D
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Man, at work today I had a PB&J with some Cheetos and a come zero. That looks awesome.
Sent from my iPhone 5 using Tapatalk
I will say it for you Mike...@#$%^&* auto-complete tapatalk!!!!! :D :D :D :D :D
Lol! COKE ZERO.
Sent from my iPhone 5 using Tapatalk
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I'll have to try it that way once at least. Got to say I'm partial to my rare tri tips.
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Yes, I believe I'll have one of those sammies and a few of those shrimp.
Oh, and the name "Trisket" is pretty dang clever, Muebe!
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Yes, I believe I'll have one of those sammies and a few of those shrimp.
Oh, and the name "Trisket" is pretty dang clever, Muebe!
You can use "Triskie" as well, Tent!! ;)
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Yes, I believe I'll have one of those sammies and a few of those shrimp.
Oh, and the name "Trisket" is pretty dang clever, Muebe!
You can use "Triskie" as well, Tent!! ;)
Yeah, I like it! :D
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That's definitively one of my next projects, Muebe. Your cooks are always very inspiring! Looks just perfect!
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i need to move down south. your food is always top notch. your a h#ll of a cook. ;)
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i need to move down south. your food is always top notch. your a h#ll of a cook. ;)
Thanks Sparky. I try ;)
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(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125157.jpg)
Beautiful and if this is a natural smoke ring I am surly impressed.
Is it?
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Yes it is Art. No cure was used to create a "pho ring". It just had a Santa Maria rub.
Even though the PTG was out of control for most of the cook it was really bellowing smoke :o And the meat was foiled at 120F IT so that ring was created during the first few hours.
That case fan I added changed the airflow of the cooker. Going to have to add a switch for it and only use the case fan during high temp grilling when the extra air will be helpful and keep the PID cool ;)
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Did you propose with a ring like that.
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Wow, interesting Tri-Tip done at 200 IT? More similar to a brisket; but, what beautiful results !
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Wow, interesting Tri-Tip done at 200 IT? More similar to a brisket; but, what beautiful results !
Don't let Muebe and Smoke suck you in. They call it Triskie or Trisket. I call it a fantasy.
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Wow, interesting Tri-Tip done at 200 IT? More similar to a brisket; but, what beautiful results !
Don't let Muebe and Smoke suck you in. They call it Triskie or Trisket. I call it a fantasy.
B-E-L-I-E-V-E