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Author Topic: PBC Trisket  (Read 5076 times)

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Offline muebe

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PBC Trisket
« Reply #-1 on: May 27, 2013, 04:57:17 PM »
Well time for a PBC Trisket. First the Tri-Tip...



Then seasoned with Susie Q's Santa Maria rub...





Into the PBC with the iGrill on watch...



Well the PBC was running hot the first hour and the Trisket hit 155F IT in about an hour :o

So I pulled it off to foil...



It was brushed with unsalted butter and wrapped with heavy duty foil...



Now got a couple taters...



Brushed with unsalted butter, sprinkled with Little Louie's, then wrapped in foil...



Taters and Trisket make their way back into the PBC...



30 minutes later the Trisket reached 200F. 1 1/2 hours total time! These usually take 5 1/2 hours. It is in FTC right now and potatoes are out. Gonna slice it shortly. Hope it is not dry. We shall see.

Here is the iGrill graph of the cook...

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Offline smokeasaurus

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Re: PBC Trisket
« on: May 27, 2013, 05:15:59 PM »
Love Suzie Q's rub..straight from Santa Maria..if my memory serves me correctly.

Waiting on the money shot my high desert Brochacho  :)
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Offline Pappymn

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PBC Trisket
« Reply #1 on: May 27, 2013, 05:33:43 PM »
I got a few singles waiting for the money shot ;)
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Pappy

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Offline RAD

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Re: PBC Trisket
« Reply #2 on: May 27, 2013, 05:41:09 PM »
Looking good
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Love to cook and eat

Offline muebe

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Re: PBC Trisket
« Reply #3 on: May 27, 2013, 06:02:58 PM »
Ok so here we go. The opening of the foil after a 45 minute rest...



And the au jus from the foil...



Onto the board...



So far looking good...





Good results on the bend test...



All sliced up...





Put this stuff on the potato. It is off the hook. They have several restaurants in the valley. This stuff makes the best garlic cheese bread you have ever tasted...



All plated with the potato and salad...







I was so worried about how it would turn out. Well it was very tender and moist. Fantastic for only 1 1/2 hours time. But it is not as good as the slower cooked 5 1/2 hour Trisket. Now by no means is this bad. It is great. The longer cooked Trisket is even better however.
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Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline Pappymn

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PBC Trisket
« Reply #4 on: May 27, 2013, 06:18:39 PM »
I think MAYBE you have convinced me to MAYBE consider SOMEDAY trying a Triskie.

My defenses are weakening. Not really sure what I am clinging too.....since brisket kicked my butt.

Whole plate looks great. Nice feast!
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Pappy

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Offline GrillGeek

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PBC Trisket
« Reply #5 on: May 27, 2013, 06:22:12 PM »
Looks great!!!
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Offline GrillGeek

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PBC Trisket
« Reply #6 on: May 27, 2013, 06:34:51 PM »
Mike, off topic, but since you brought up garlic bread, have you ever had the Smokehouse Garlic bread? That stuff is crack.
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Offline smokeasaurus

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Re: PBC Trisket
« Reply #7 on: May 27, 2013, 06:34:55 PM »
That is an All American Meal right there.
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Offline muebe

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Re: PBC Trisket
« Reply #8 on: May 27, 2013, 06:39:50 PM »
Quote from: GrillGeek on May 27, 2013, 06:34:51 PM
Mike, off topic, but since you brought up garlic bread, have you ever had the Smokehouse Garlic bread? That stuff is crack.

No. Is it a restaurant or from a store?

 Eric pick some of this stuff up at your local grocery store. Lay it thick on some thick bread and give it a minute under the broiler. This stuff is awesome. Or just go to their restaurant. They have great prime rib and all you can eat garlic cheese bread & salad. They have a vinegar based red cabbage salad that is so good.
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2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline GrillGeek

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PBC Trisket
« Reply #9 on: May 27, 2013, 06:49:17 PM »
Smokehouse is an old school steak house in Burbank, right next to the Warner Brother's Studio. It used to be the hangout of Bob Hope, Bing Crosby and the such.

They use Kraft Mac and Cheese mix with butter and Parmesan cheese for their bread. They won't say their exact recipe, but I think we have it pretty close. They sell the same bread at the De Bell Golf Course. You can pick up orders of the bread to go at either place.

I love Clearmans too. It's a staple at the firehouse. I've been to North woods inn a free times. It's the only place with snow on the roof year round in so cal. I don't know how they do it ;)
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Offline Old Hickory

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Re: PBC Trisket
« Reply #10 on: May 27, 2013, 06:54:08 PM »
It looks good Mike.  I just can't take a good tri-tip past rare.  Maybe someday I will venture out.
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Offline muebe

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Re: PBC Trisket
« Reply #11 on: May 27, 2013, 06:56:31 PM »
Quote from: GrillGeek on May 27, 2013, 06:49:17 PM
Smokehouse is an old school steak house in Burbank, right next to the Warner Brother's Studio. It used to be the hangout of Bob Hope, Bing Crosby and the such.

They use Kraft Mac and Cheese mix with butter and Parmesan cheese for their bread. They won't say their exact recipe, but I think we have it pretty close. They sell the same bread at the De Bell Golf Course. You can pick up orders of the bread to go at either place.

I love Clearmans too. It's a staple at the firehouse. I've been to North woods inn a free times. It's the only place with snow on the roof year round in so cal. I don't know how they do it ;)

Eric care to post your version of the bread recipe...
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Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline Chili Head

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PBC Trisket
« Reply #12 on: May 27, 2013, 07:02:17 PM »
OK THAT'S ENOUGH!!
I gotta try this I just can't bear no more...
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Offline Keymaster

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Re: PBC Trisket
« Reply #13 on: May 27, 2013, 07:19:00 PM »
Sure does look good Mike!!
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