Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Chief Mac on May 04, 2015, 09:30:41 PM
-
Rainy Days this Past Week
Rain predicted for at least 2 days so I defrosted a 4.25 Lbs. Sirloin Tip Roast to go into the oven or crock pot. I also found and picked up a 2.5 pound Tri Tip the day before, which had not yet made it to the freezer. Well why not just make them both on the PBC?
The roast I marinated over night with red wine, canola oil, little salt, pepper, onion and garlic. Before going on the PBC I injected the roast with some beef stock.
The Tri tip I just put on a Simon and Garfunkel rub with a little salt and pepper.
Got the PBC ready about 3 PM and put the roast on at 3:30 PM. The roast was not going to be eaten that evening as I had to cook it and cool it overnight to help slice it very thin for sandwiches. Chilling the meat before slicing instructions came from a 1970 model Oster Meat and Food slicer instructions, for which I have none, so I found instructions on line for a newer model and it worked as advertised. I think I will save the slicer which we inherited from my mother- in-law when she passed. I pulled the
I delayed placing the Tri Tip on the PBC about a 1½ Hr. so it would be finished and ready to eat for dinner. The roast was done at 5:45 with an internal temp of 137 deg. Let rest it for about 45 minutes, before wrapping in Saran wrap and foil then refrigerated it so it could be sliced the next day. The Tri Tip got to 135 deg. and was finished at about 6:35PM. Pulled the Tri tip off at let it rest for about 15 min. before slicing and enjoying it for dinner. Just something to do on the rainy days. :D :D
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1547_zpsoz6zw675.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1547_zpsoz6zw675.jpg.html)
Good old zip lock bags to keep things dry.
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1548_zpsdbfajmsf.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1548_zpsdbfajmsf.jpg.html)
Tri Tip just going on. But were is the roast? Temporarily removed to to tie some extra string on it . ::)
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1546_zpsn7d8htd1.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1546_zpsn7d8htd1.jpg.html)
There is the Sirloin Tip Roast and it is done.
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1549_zpswjakb1st.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1549_zpswjakb1st.jpg.html)
The Tri Tip is finished at 137 deg. plus 15 min rest. :P
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1551_zpszaiseunh.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1551_zpszaiseunh.jpg.html)
Day 2 the roast has chilled overnight and cut in half to accommodate the capabilities of the slicer.
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1553_zpsfdvzy5ei.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1553_zpsfdvzy5ei.jpg.html)
And here it is the 1970s Slicer in action. :-\
(http://i376.photobucket.com/albums/oo202/pac4mac/IMG_1557_zpsmhiatswq.jpg) (http://s376.photobucket.com/user/pac4mac/media/IMG_1557_zpsmhiatswq.jpg.html)
There is the final product. The roast almost shaved to 1/16 of an inch, give or take some. Not totally deli slicer accurate but a lot better than I can do with a knife. Its a keeper. 8)
-
Wow! You sure know how to take advantage of a rainy day. They both look delicious! Can't decide which one I want, so can I have some tri-tip and a sandwich from the roast with some horseradish? Thanks!
-
I say we have a little of both D-Holly.......piled high :P :P
-
I say we have a little of both D-Holly.......piled high :P :P
I agree with The Smoke - and THIS time I forgot to say please...
-
I say we have a little of both D-Holly.......piled high :P :P
Yes make mine double meat!
-
I'll have some of that too!!! Looks good!!! I had a slicer just like yours for years and it did the job. Don
-
Look real good.
-
Love that slicer. I worked in the housewares dept. at Fedco for a bit and they were a big seller. Along with hot air popcorn poppers and crock pots...back in the days when the Galloping Gourmet was on TV :)
-
It looks great .now that i call commitment to smoking .
-
Both look excellent!
-
Love that slicer. I worked in the housewares dept. at Fedco for a bit and they were a big seller. Along with hot air popcorn poppers and crock pots...back in the days when the Galloping Gourmet was on TV :)
I was really surprised when I was searching the net for an owners manual or back then the "Instruction Sheet", and someone had one on EBay? I think they were asking about $38 + SH. I don't think the original price was over $ 30? :-\ :-\
CM
-
I can paraphrase the entirety of the essential information in the Owners Manual: Keep your digits out of the way - or they will wind up in your sandwich...... ;D[/b]
-
You know that had to be written in there somewhere more than once. Removing , cleaning and reinstalling the blade can be somewhat challenging. Believe me ---
If you drop the blade DO NOT try to reach and catch it. ??? ???
CM
-
I can paraphrase the entirety of the essential information in the Owners Manual: Keep your digits out of the way - or they will wind up in your sandwich...... ;D[/b]
Is that where the term "finger food" came from ???
-
I can paraphrase the entirety of the essential information in the Owners Manual: Keep your digits out of the way - or they will wind up in your sandwich...... ;D[/b]
Is that where the term "finger food" came from ???
??? ??? ??? ??? ;D ;D
-
oh man having that slicer opens up a lot of potential ideas for sandwiches........nice cook!!
-
Great looking cook!
I'm pretty sure I'm banned from buying one in my household, since my sole experience with a mandolin slicer sent me to the ER in February. :-(
-
Great looking cook!
I'm pretty sure I'm banned from buying one in my household, since my sole experience with a mandolin slicer sent me to the ER in February. :-(
I am feeling ya......I am not allowed to trim a brisket alone in the house anymore............ ::) ::)