Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: muebe on January 20, 2013, 05:15:44 PM
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Well I had planned on doing a Trisket with this cook but due to time constraints it was just a Tri-Tip.
Started with a frozen Tri-Tip that was seasoned with Tim's M-3 rub and some smoked salt before it was frozen and vac sealed...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_103913.jpg)
Then slathered with molasses...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_104332.jpg)
PBC pre-heated...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_110936.jpg)
In goes the Tri-Tip. Did not use the meat hooks because again I thought I was gonna make a Trisket...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_111447.jpg)
1 1/2 hours later it went from frozen to 150F IT...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_125946.jpg)
Tightly wrapped in foil and into the fridge for 30 minutes to cool before slicing...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_130411.jpg)
Sliced thin for sammies later and another cook. I did sneak a couple of pieces and dang that molasses & rub go great together!
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_131834.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_131853.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_132315.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130120_132321.jpg)
And here is the igrill graph of the entire cook...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/frozentri-tip_zpsc336eda7.png)
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Mouthwatering, just mouthwatering.
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YUM!!! You had me kind of looking forward to seeing another "Trisket" post...
But that is making my mouth water!
Really makes me wish I could use molasses freely without allergy problems!
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I have got to try a tri-tip.
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Never thought of using molasses on red meat...you just keep the great ideas coming!!!!!!
Great looking Tri!!!!
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Muebe nails it! Molasses huh? Now that is thinking outside the box on beef.
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:P :P :P :P :P :P :P :P
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I was thinking with the higher internal cooking temp of the PBC there might have been some burning of the molasses or a unattractive dark color but that was not the case!
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Nice looking Tri!!
Sent from my iPhone 5 using Tapatalk
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Molasses on beef?! I'm gonna give it a try - maybe... ;) Looks great, Muebe!
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Muebe got me to try it on pork butt and it came out fantastic. It will be tried on beef by me now.
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Looks great!!
Gonna try the molasses on a london broil (we don't have Tri tips here).
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I was thinking with the higher internal cooking temp of the PBC there might have been some burning of the molasses or a unattractive dark color but that was not the case!
Smoke I have found that my PBC runs between 280F and 310F. Not hot enough to scorch the molasses although my intention was to take the Tri-tip up to 200F internal and no foiling for full bark development to see how it turned out. Did not have enough time so maybe next time ;)
Even though I did take the Tri-tip up to 150F internal it still was extremely tender and sliced thinly across the grain like butter. Very impressed with this charcoal cooker!
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I would figure the temps between 135 and 175 would be where the Tri would make a nice doorstop, but you have disproved that theory!!
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Another perfect looking and I bet tasting Tri-Tip :) That's how a Tip should look like :P
Ordered me an iGrill ... it's due to ship on the 25th. Can't wait to use the graphing capability ... especially on my PTG while I'm dialing it in :D
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Going to try a couple for poker night snacks, ala, imitation Philly cheese steak hogies. Scratch sheet says 30 to forty minutes(In Denver?) for medium rare (135 or so, eh?). I'll take them to 155 and trust my Maverick. You'd think there would be some pink in there. Don't know about rub. Got a lot of options, including, California style Santa Maria. Maybe, I'll just dump Noah's on them and let it ride. Any body got advice for this Sandlapper, acting like a West Coast gurmet? My cooking partner, Billy M. slathers his comp butts with molasses. Thinks it is the KCBS judges cup of tea. Me, I'm a yellow French's, if I'm going to slather anything. Sweetness doesn't sit well in my liver!! :-\ ;D Will take snaps.
OD