Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kora Smoker on March 16, 2013, 10:32:52 PM
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I got the baby backs ready to go for tomorrow's cook on my PBC. Used Bigmistas to rub them down.
(http://i247.photobucket.com/albums/gg141/RobZilla1/011a1bea2406cf906cdf50170a026bcf_zps48d6dd0c.jpg)
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I've used that rub before. its very good on ribs. ;)
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They done yet :D
I know your on Cali time and it is 6:40am but I am hungry ;)
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It's about time ya got quein my brotha ;) I will swing up and get Muebe and we will be right over.............
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They done yet :D
I know your on Cali time and it is 6:40am but I am hungry ;)
Maybe using TendaRub will speed up the process and you will also get to try Championship Ribs ;)
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They done yet :D
I know your on Cali time and it is 6:40am but I am hungry ;)
Maybe using TendaRub will speed up the process and you will also get to try Championship Ribs ;)
Sent from my iPhone 5 using Tapatalk
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/haha.gif)
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How can you get some of that rub? Don't expect to be in California till August, 2021. ;D ;)
OD
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You can get em here ya Old Buzzard
http://stores.barbequejunction.com/Categories.bok
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Sorry guys but I'm going to start the cook kinda late, about 4 or 5, so its going to be a while.
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They done yet :D
I know your on Cali time and it is 6:40am but I am hungry ;)
Don't even think about mentioning TendaRub to make the ribs since Kora is starting so late in the evening ;) ;D
(I'm referring to the above statement)
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They done yet :D
I know your on Cali time and it is 6:40am but I am hungry ;)
Don't even think about mentioning TendaRub to make the ribs since Kora is starting so late in the evening ;) ;D
(I'm referring to the above statement)
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Mike it is called Patent Pending Smoke TendaRub ! Please show some respect for this innovative product with proprietary ingredients! ;)
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Why did the chicken cross the road? To get into my pit barrel cooker of course. Pops wanted chicken too and it's always nice to know my PBC has the extra room when needed.
(http://i247.photobucket.com/albums/gg141/RobZilla1/0b02467e74812b1343b1728855e7dd4f_zps8ffa6471.jpg)
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Ok this is getting better ;)
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Here's the chicken and ribs finally done.
(http://i247.photobucket.com/albums/gg141/RobZilla1/5f8f3c37dc2be1f8de46a15179784f64_zpse75f2b2c.jpg)
(http://i247.photobucket.com/albums/gg141/RobZilla1/a3f8eab1bc780f80ab40c21600b343b6_zpsc0e42c50.jpg)
(http://i247.photobucket.com/albums/gg141/RobZilla1/277348b538d56bf64d22a491bf7e7527_zps92bbe68d.jpg)
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Looks great!
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looks like dinner time to me. :P
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Nice looking plate.
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Ya nailed it my brotha...looks great.
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Very nice job, looks great!!
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You can get em here ya Old Buzzard
http://stores.barbequejunction.com/Categories.bok
Danka, amigo! :P Got some ordered today. Can't wait to try it on my liverwurst sandwich!! ;) ;D
OD
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OD, try the beef rub on some tri tip it's really good, but a little on the spicy side.
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I hated the teasing, but it was worth the wait. Fantastic.
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Slam dunk!! ;D
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OD, try the beef rub on some tri tip it's really good, but a little on the spicy side.
Just cooked a couple of Tri-tips for the first time in years, on the PBC. One, I used my comp brisket rub and one using Pappy's Prime Rib mix. No like Pappy's. Got rosemary in it, I discovered. Still not a big fan of tri-tips. I guess it's a west coast kind of thing. Prefer the rib eye or a good NY strip. Hey, it's America, not Katmandu! ??? ;D :-*
OD
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OD- No tri tip? It is definitely a west coast thing but they are absolutely delicious!! Do you prefer brisket over tri tip too? Being from California originally, I grew up on charred tri tip off of my parents gas grill ha!! I think that tri tip off the PBC is awesome, juicy and so tender. - Amber
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OD you should try making a trisket! Take a tri-tip and cook it like a brisket ;)
They turn out tender and delicious.
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OD- No tri tip? It is definitely a west coast thing but they are absolutely delicious!! Do you prefer brisket over tri tip too? Being from California originally, I grew up on charred tri tip off of my parents gas grill ha!! I think that tri tip off the PBC is awesome, juicy and so tender. - Amber
Should have taken photos, because I cooked each different. First one with my brisket rub went into the PBC on the grill for 20 minutes then flipped and stuck with a Maverick. IT was 114 at the flip. Cooked it to 147, then took off for a short rest before slicing.(Too short, but I had a hungry crowd). Had diagrammed lines on note for cutting purposes, so it was sliced reasonably, correct. Meat was medium and juicy. Crowd loved it and gobbled up. Me? So So. Next one I cooked, using Pappy's Prime Rib rub(Gift from a Pasadena Pellethead for some grits I sent him Christmas), I, first, put a 5 minute char on each side with my $99 Char Broil gasser, then put it on the PBC with the Maverick in at 88 IT. Took this one off at 150 and rested 10 minutes. Didn't like this one as much, due to the rub, and it wasn't as tender as the first. Could have been my slicing. Wife said she liked first one best. Any way you cut it, it can't beat a bone-in ribeye with a good char! Must be the Coon dog in me! ;) ;D :-*
OD
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OD- No tri tip? It is definitely a west coast thing but they are absolutely delicious!! Do you prefer brisket over tri tip too? Being from California originally, I grew up on charred tri tip off of my parents gas grill ha!! I think that tri tip off the PBC is awesome, juicy and so tender. - Amber
Should have taken photos, because I cooked each different. First one with my brisket rub went into the PBC on the grill for 20 minutes then flipped and stuck with a Maverick. IT was 114 at the flip. Cooked it to 147, then took off for a short rest before slicing.(Too short, but I had a hungry crowd). Had diagrammed lines on note for cutting purposes, so it was sliced reasonably, correct. Meat was medium and juicy. Crowd loved it and gobbled up. Me? So So. Next one I cooked, using Pappy's Prime Rib rub(Gift from a Pasadena Pellethead for some grits I sent him Christmas), I, first, put a 5 minute char on each side with my $99 Char Broil gasser, then put it on the PBC with the Maverick in at 88 IT. Took this one off at 150 and rested 10 minutes. Didn't like this one as much, due to the rub, and it wasn't as tender as the first. Could have been my slicing. Wife said she liked first one best. Any way you cut it, it can't beat a bone-in ribeye with a good char! Must be the Coon dog in me! ;) ;D :-*
OD
OD- You need to hang it, seriously I think it makes all the difference. At your altitude it shouldn't take anytime to get it to med rare maybe 35 minutes? Slap our beef and game rub on it and hang that puppy :) - Amber
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OD- No tri tip? It is definitely a west coast thing but they are absolutely delicious!! Do you prefer brisket over tri tip too? Being from California originally, I grew up on charred tri tip off of my parents gas grill ha!! I think that tri tip off the PBC is awesome, juicy and so tender. - Amber
Should have taken photos, because I cooked each different. First one with my brisket rub went into the PBC on the grill for 20 minutes then flipped and stuck with a Maverick. IT was 114 at the flip. Cooked it to 147, then took off for a short rest before slicing.(Too short, but I had a hungry crowd). Had diagrammed lines on note for cutting purposes, so it was sliced reasonably, correct. Meat was medium and juicy. Crowd loved it and gobbled up. Me? So So. Next one I cooked, using Pappy's Prime Rib rub(Gift from a Pasadena Pellethead for some grits I sent him Christmas), I, first, put a 5 minute char on each side with my $99 Char Broil gasser, then put it on the PBC with the Maverick in at 88 IT. Took this one off at 150 and rested 10 minutes. Didn't like this one as much, due to the rub, and it wasn't as tender as the first. Could have been my slicing. Wife said she liked first one best. Any way you cut it, it can't beat a bone-in ribeye with a good char! Must be the Coon dog in me! ;) ;D :-*
OD
OD- You need to hang it, seriously I think it makes all the difference. At your altitude it shouldn't take anytime to get it to med rare maybe 35 minutes? Slap our beef and game rub on it and hang that puppy :) - Amber
OK. I'll try it. Those suckers were $6.99 a pound at Cosco, when I bought them. Is that a normal West Coast price? I can buy some awesome tasting bone-in ribbys at that price in Food Lion. ::)
OD
Post Script: Can't cook them medium rare. My bride freaks at the sight of red. Got to be light pink. Hey, marriage is ying and yang, ain't it? ::)
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OD west coast prices for Tri-tip are cheaper. I have scored them for less than $2 a pound on sale. I think the $6.99 price might be affecting your judgement of them ;)
That is usually the price for prime cut Tri-tips out here at Costco. Are they prime?
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OD west coast prices for Tri-tip are cheaper. I have scored them for less than $2 a pound on sale. I think the $6.99 price might be affecting your judgement of them ;)
That is usually the price for prime cut Tri-tips out here at Costco. Are they prime?
I don't recall seeing them marked Prime. Cosco, Myrtle Beach, does have prime steaks. $13 to $16 pound price range. I'll check on the next buy. :-\
OD
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OD west coast prices for Tri-tip are cheaper. I have scored them for less than $2 a pound on sale. I think the $6.99 price might be affecting your judgement of them ;)
That is usually the price for prime cut Tri-tips out here at Costco. Are they prime?
I don't recall seeing them marked Prime. Cosco, Myrtle Beach, does have prime steaks. $13 to $16 pound price range. I'll check on the next buy. :-\
That seems a little high, definitely check and see if they are prime. Have a great weekend! -Amber
OD
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We don't have prime tri-tip at Minnesota Costco and the price is $6.99
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Well I know Costco only carries Choice or Prime cuts out here. They have the prime in a seperate section at my Costco so I assume if you were not in that section then it was not prime.