Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Lemonhead78 on January 28, 2016, 05:27:26 AM
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Let me start by saying hi. My name is Jeff and I live in ny state. I love too bbq and I have been reading on these boards for a long time and finally joined. I have a weber Genesis and weber kettle one touch gold. I ordered a pbc and should be here in a few days. I have a family of 5 and wanted something to do the big jobs. Enough about me - on to some questions
1. Is their another board I should be asking questions in ? Hopefully I'm in the right place
2. I'm going to buy my charcoal and meats at a bulk shopping club. The question is can I freeze Boston butts, and baby backs, maybe some chickens ? Does the quality suffer ?
3.tritip - I haven't seen this cut at the supermarkets near me. Is this a regional thing ?
4. Is it hard to upload photos? I can't wait to show you guys my food pics
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Welcome... Im new HERE as well, but have been using the PBC for about a year now so I think I can answer a couple of your questions. As far as freezing meats goes, I don't think you will notice much difference as long as you thaw it properly (not in the microwave). It may take some extra planning, but letting things thaw in the fridge shouldn't effect quality much at all. As far as Tritip goes, I live in Kentucky and cannot get it in any of my supermarkets here. I have yet to cook one, however if I was planning to, I would visit my local butcher and I'm sure he could procure one for me within a day or two. As far as posting pictures, im not sure... I notice on my first post yesterday there was a little photobucket "app" at the bottom of the box. I went ahead and registered for an account on photobucket and am going to try to upload some recent cooks I have done this morning.
Enjoy your Pit Barrel! It really is amazing the simplicity of the process and the quality of food it produces. If you have any other questions, feel free to give me a shout!
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1. Is their another board I should be asking questions in ? Hopefully I'm in the right place - Greetings from North Texas. Lots of PBC users here. I think you'll love it.
2. I'm going to buy my charcoal and meats at a bulk shopping club. The question is can I freeze Boston butts, and baby backs, maybe some chickens ? Does the quality suffer ? - Personally, I don't think so unless you are thawing and refreezing, not dealing things right to freeze or not thawing right in the first place.
3.tritip - I haven't seen this cut at the supermarkets near me. Is this a regional thing ? - California mostly, but we can get them here in Texas readily. Ask a full service butcher.
4. Is it hard to upload photos? I can't wait to show you guys my food pics - Not at all. The easiest way is to link the img code from Photobucket.
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First off welcome to the best forum on the net ;)
As for frozen meat, I buy (well get them for the church) cases of butts at one time and cook as needed. Never an issue with them and folks at church love my butts :D :D :D :D :D
I have also had frozen Tri-Tip that fellow member GusRobin gave me and it was really good when I cooked it.
So frozen meat should be just fine as long as it is sealed well and not freezer burn
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I use frozen meats all the time and don't note much difference from fresh. Just thaw in the fridge. I get my meat from a butcher and he has a good selection of fresh meats out. He makes about 10 different flavored brats and most of them I have to buy frozen, baby backs and tri tips are also frozen. The all tastes great to me. Don
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It looks like your questions have been answered - yes you came to the right place.
So let me just give you a welcome from Minnesota and say I am looking forward to seeing the results of your cooks!
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Welcome from Wisconsin :)
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Welcome ! We can be opinionated but this is a GREAT bunch of folks that really enjoy seeing others grow and succeed at cooking. Very much a family atmosphere.
What I have found with frozen food is that if you vacuum seal it it will keep really well. Even if you just use one of the Ziploc hand pump models.
As for tri tip. I think it is a California cut originally and I'm sure someone here will know because there has been a lot of talk regarding it over the years. May not be easy to find in a big bulk store. A local butcher or a small local grocery may be willing to help you better. I've found our local Cains Piggly Wiggly butchers to be very pro helpful with anything I have ask. They really are not any more expensive the the bulk stores and even less if you watch sales and learn certain days for markdowns.
I've been using Photo Bucket for pics and it seems pretty good now that some updates have been made and I have learned to use it. Look below this box under the attachments. They were nice enough to put it right there for easy access.
Hope to see your pics soon.
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Welcome from the Philly Burbs and fellow PBC owner! Tri-tip from the butcher near me is $9.99/lb vs brisket is $3.99/lb. I stick to brisket. Like everyone else as long as you don't refreeze, and defrost a few days in the fridge you should be good. Butts usually take 3-4 days, ribs take 24 hours. Whole chickens (even cut in half) I buy fresh a day or two before to dry out the skin, and brisket is too big for my freezer so that too is a fresh day or two before purchase.
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Nice to meet everyone. I'm glad I found his site. People at my job say all I do is talk about cooking and food . Now I can get my fix here lol
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Welcome Lemonhead!
Tri-Tip became famous as the fame of "Santa Maria" ( as in California ) style cooking became popular. Santa Maria style includes a type of grill as below
https://s.yimg.com/fz/api/res/1.2/IXTjQHTM1yAPwXVTYvWoZw--/YXBwaWQ9c3JjaGRkO2g9MjQ0ODtxPTk1O3c9MzI2NA--/http://leasureconcepts.com/wp-content/uploads/2011/01/Ted1.jpeg
http://www.norcalovenworks.com/v/vspfiles/photos/categories/62.jpg
As well -- the seasonings, and wood, as well as the direct fire cooking make for a uniques style. But - you can cook Tri-Tip a few different ways - and still love cut. I think it is the absolute best part of the cow. ( There are only 2 Tri-Tip roasts per cow. 3-5 lbs are good sized one.
But, if you go to a real butcher - and tell him that yo want a whole muscle Tri-Tip, West Coast style cut, and maybe even show him some pictures of on on your phone - he can get it if he wants to. If he breaks down his own sirloins, the Tri Tip is part of that muscle group. Comes off the bottom of the sirloin - as part of the muscle group that on the frenzied of that leg, connected to the "flank" of the cow.
Unfortunately - in the East it is most often ground up into "hamburger meat"...
Some interesting health facts: Tri Tip is extremely high in flavor, and can be nice and juicy - but LOW in fat! 3 oz. is on 170 calories. ;)
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Welcome Lemonhead!
Tri-Tip became famous as the fame of "Santa Maria" ( as in California ) style cooking became popular. Santa Maria style includes a type of grill as below
https://s.yimg.com/fz/api/res/1.2/IXTjQHTM1yAPwXVTYvWoZw--/YXBwaWQ9c3JjaGRkO2g9MjQ0ODtxPTk1O3c9MzI2NA--/http://leasureconcepts.com/wp-content/uploads/2011/01/Ted1.jpeg
http://www.norcalovenworks.com/v/vspfiles/photos/categories/62.jpg
As well -- the seasonings, and wood, as well as the direct fire cooking make for a uniques style. But - you can cook Tri-Tip a few different ways - and still love cut. I think it is the absolute best part of the cow. ( There are only 2 Tri-Tip roasts per cow. 3-5 lbs are good sized one.
But, if you go to a real butcher - and tell him that yo want a whole muscle Tri-Tip, West Coast style cut, and maybe even show him some pictures of on on your phone - he can get it if he wants to. If he breaks down his own sirloins, the Tri Tip is part of that muscle group. Comes off the bottom of the sirloin - as part of the muscle group that on the frenzied of that leg, connected to the "flank" of the cow.
Unfortunately - in the East it is most often ground up into "hamburger meat"...
Some interesting health facts: Tri Tip is extremely high in flavor, and can be nice and juicy - but LOW in fat! 3 oz. is on 170 calories. ;)
My favorite new local store had tri-tip for $11.99 per pound today. I need to know who is responsible for this.
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Welcome Lemonhead!
Tri-Tip became famous as the fame of "Santa Maria" ( as in California ) style cooking became popular. Santa Maria style includes a type of grill as below
https://s.yimg.com/fz/api/res/1.2/IXTjQHTM1yAPwXVTYvWoZw--/YXBwaWQ9c3JjaGRkO2g9MjQ0ODtxPTk1O3c9MzI2NA--/http://leasureconcepts.com/wp-content/uploads/2011/01/Ted1.jpeg
http://www.norcalovenworks.com/v/vspfiles/photos/categories/62.jpg
As well -- the seasonings, and wood, as well as the direct fire cooking make for a uniques style. But - you can cook Tri-Tip a few different ways - and still love cut. I think it is the absolute best part of the cow. ( There are only 2 Tri-Tip roasts per cow. 3-5 lbs are good sized one.
But, if you go to a real butcher - and tell him that yo want a whole muscle Tri-Tip, West Coast style cut, and maybe even show him some pictures of on on your phone - he can get it if he wants to. If he breaks down his own sirloins, the Tri Tip is part of that muscle group. Comes off the bottom of the sirloin - as part of the muscle group that on the frenzied of that leg, connected to the "flank" of the cow.
Unfortunately - in the East it is most often ground up into "hamburger meat"...
Some interesting health facts: Tri Tip is extremely high in flavor, and can be nice and juicy - but LOW in fat! 3 oz. is on 170 calories. ;)
My favorite new local store had tri-tip for $11.99 per pound today. I need to know who is responsible for this.
I believe it's those uppity cows.
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I only buy meat on sale,then into freezer.I then 'shop' out of freezer.So yes,frozen is just fine IMO.
Last thing I bought was a primal cut of chuck,over 20 lbs,cut it up,man alive thats tender.Got at restaurant depot using a kcbs membership to get in to their store.
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I only buy meat on sale,then into freezer.I then 'shop' out of freezer.So yes,frozen is just fine IMO.
Last thing I bought was a primal cut of chuck,over 20 lbs,cut it up,man alive thats tender.Got at restaurant depot using a kcbs membership to get in to their store.
That's a big chuckie! Wish I had a restaurant depot here :(
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I only buy meat on sale,then into freezer.I then 'shop' out of freezer.So yes,frozen is just fine IMO.
Last thing I bought was a primal cut of chuck,over 20 lbs,cut it up,man alive thats tender.Got at restaurant depot using a kcbs membership to get in to their store.
That's a big chuckie! Wish I had a restaurant depot here :(
Yes,the steaks have been great.Have 2 roasts we havent tried yet,almost hated to make roasts the steaks were so good,but what the hey,that should be some dynamite roasts.Wound up with about 4 lbs or so hamburger,and the little bit of waste fed to dogs as I was cutting,thats an efficient hunk of meat.Then into freezer in ziplock bags.
We did some steaks as roast last night,then sliced up and pulled sort of on rolls and au jus,just super.Melt in your mouth tender.3.55/lb,well worth it.
RESTAURANT DEPOT is my newest bestest friend,yes,we sure were lucky having them available,its just down the hill from us in Colton.Way OT,but their 3 pack of leaf lettuce will stay crisp in unheated front room that has freezers,will last a good 2 weeks.Have no idea why their lettuce stores so well.
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I have a restaurant depot connection. That place is nice but it hurts my wallet
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I have a restaurant depot connection. That place is nice but it hurts my wallet
LOL,Ive learned to pace myself :)