Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Braddymac on July 29, 2013, 11:36:14 AM
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Here's the pics I promised...
[attachment deleted by admin]
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2nd ever post, the fact I got the pictures in is a miracle!!!
Here's the rundown....
2 chix, split, rubbed with PBC general rub... the darker bird was painted with some Harris Teeter Memphis BBQ Sauce (Not bad for $2 a bottle!). Went an Hour and forty five minutes, but for my wifes taste probably should have let it go two hours. Delicious, great skin, rolled the leftovers into salad, sandwiches, and quesadillas.
Also did shrimp the same night, preseasoned with Old Bay, then a tripe layer foil square on the grill grate, plop them down, close the lid, done in 10 minutes or so. Excellent!
For the Tri Tip, I did a trisket. Came out excellent. Wrapped at 145 degrees, came off a little over at 205. If I would've been using my Maverick probe, I probably would have wrapped and pulled earlier, but I decided to go by feel, pull it when the probe got almost zero resistance.
Sure enough, once I had it pulled and rested, I unwrapped and saved the au jus. Starting slicing, and a neighbor popped in to say hello. I offered dinner, but no go, so I finished slicing and parked the meet back into a bowl with the au jus, grabbed two brown and serve sourdough rolls and through them on the cooker, and sliced a quick onion and through it in a skillet to saute. I know the wife and the neighbor were gonna be a while, so I decided were would make French Dip sandwiches.
Once we got around to eating, warmed the au jus, wamred the meat, onions onto rolls, meat onto rolls, yum. It was great.
Looking forward to this weekend coming.... Doing 2 racks of ribs, and maybe a small shoulder, or another tri tip, this time not as a trisket. Since the only reliable place to walk in and buy Tri Tip here around DC is Costco, and they only sell them whole/unsliced when buy the big cryovac 8-Pack of Tips, I now got some beef in the freezer to cook!
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Trying out the Photobucket option for 1 more Chix pic.
(http://i1335.photobucket.com/albums/w664/braddymac1/image_zps40687a42.jpg)
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Very nice! Loved that last pic!
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It all looks awesome! And - tell us the truth...Tri-Tip is amazing - isn't it!?
T
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Looks great!
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Looks excellent. Nice job sir!
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Looks good! The last pic from PB is good. When I click on the small ones they are so large all I see is some of the left side. Don
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Looks good! The last pic from PB is good. When I click on the small ones they are so large all I see is some of the left side. Don
What, you don't have a 96 inch computer monitor???? :P
Let's try it again.
(http://i1335.photobucket.com/albums/w664/braddymac1/image_zpsc69b1501.jpg)
(http://i1335.photobucket.com/albums/w664/braddymac1/image_zpsb2d22957.jpg)
(http://i1335.photobucket.com/albums/w664/braddymac1/image_zps40687a42.jpg)
(http://i1335.photobucket.com/albums/w664/braddymac1/image_zpsc066baca.jpg)
(http://i1335.photobucket.com/albums/w664/braddymac1/image_zpsa14a3cb8.jpg)
(http://i1335.photobucket.com/albums/w664/braddymac1/image_zpsab8fcbae.jpg)
(http://i1335.photobucket.com/albums/w664/braddymac1/image_zpsaca5d2fe.jpg)
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It all looks awesome! And - tell us the truth...Tri-Tip is amazing - isn't it!?
T
We certainly enjoy it! Though we're not newbies to it. We have friends in LA and they usually grill one up everytime we visit. I believe they use Pappy's on the exterior.
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JSYK - If you've seen another thread... I AM touching the PBC... ;) ;D
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Awesome job on the Trisket! I keep telling people about how good it is.
Your Trisket appears to be a 10 on the finger sag test ;)
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That trisket is pretty but the skin on that chicken is a work of art. Well done!
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Good looking cooks!!
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The pics are a lot better Brady! Thanks Don
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Great looking cook, thanks for sharing the awesome pics! -Amber
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Ya got that PBC dialed in......great looking grub....
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Man, that looks good!
Mike
Sent from my iPhone 5 using Tapatalk
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:P :P :P :P :P :P