Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: muebe on September 21, 2013, 11:56:23 AM
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Got a trimmed Tri-tip from the store...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130920_200400_zps1ea94d58.jpg)
Looks like they trimmed it up real good on both sides not just the side showing in the package...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_070100_zpsa1ea6aa9.jpg)
Time for some Zach's...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_070348_zps559b7f97.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_070352_zpsd56ca407.jpg)
Onto the PTG at 225F...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_073503_zpsfc2a274a.jpg)
Going to take it to a IT of 200F. This time I am going to let it ride the whole time without foil and see how it comes out.
Stay tuned...
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Also this cook is currently being monitored by my Tappecue. You can watch the temps if you have the app. You can download it for free on android and apple.
Username muebe
Password LTBBQ!
Probe one is the PTG temp
Probe two is the Trisket
Probe one is not a cabinet probe so it reads about 15F higher then the SSII
And the sunlight is currently hitting the cooker driving up the temps a little.
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waiting on this one :P
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(http://i752.photobucket.com/albums/xx169/muebe/muebe001/image_zps3bde5092.jpg)
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Don't got any apps but I am gonna be giving this one the eye:
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg.html)
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I want to try a trisket... if I can get my hands on a tri-tip. They seem to have disappeared from my area.
Keep us posted on how you like that Tappecue system, please! ;)
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Is is done yet?
Ed
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Is is done yet?
Ed
The Trisket is currently at 146F. They usually take around 5 to 6 hours to reach 200F IT when foiled at 150F IT.
Going to bump up the PTG to 260F once it hits a IT of 150F and leave it unfoiled.
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Oh my God! You over cooked it. I am in tears!
I have got to sit down and have a drink.
Ed
You know that I am just kidding with you! :D :D :D :D :D :D
Although, I do prefer the Tri Tip rare to medium rare.
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That app isn't compatible with my phone dang it. It would work with my Samsung galaxy tab 10.1 but since I got a new fangled router from Comcast my WAP doesn't work anymore. I think the new Comcast router has wifi in it but I can't figure it out. I'll just watch like Smoke :) Looking good so far :)
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Sweet! Watching this one too!
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Hoping you have good results without foil. I sure like the texture better without.
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i'm waiting for my slices plz. 8)
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i'm waiting for my slices plz. 8)
Currently at 174F ;)
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So it took about 7 hours to hit 200F...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_144224_zps43baf8a0.jpg)
Had some amazing looking bark...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_144455_zps615b55bf.jpg)
Here is a look after cutting...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_145426_zpsa910df67.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_145436_zpsa3321515.jpg)
Plated with PBC cooked West Coast Flattened Tater and some PBC ABT's...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_145844_zps6dbfd6c6.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_145849_zps872058e7.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_145852_zpsa8f989f8.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_145912_zps8cd2d746.jpg)
And I had a Cesar Salad with Sous Vide chicken...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130921_142146_zpsb2eac622.jpg)
So the bark was amazing! But this was not anywhere near as good as a foiled Trisket. Pretty dry and was falling apart. Not the way to cook a Trisket. Don't let the pic fool you. The meat turned out pretty bad ???
Seems to me the foiling is critical. You lose bark but the meat ends up so moist and tender. This way on the other hand not so much.
But now I know ::)
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Looks delicious! I wish I were eating at your place.
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Looks Awesome, Love that West coast Tator, that's a original!! Them abts's look stellar too :) As far as the Trisket goes, any meat is good meat to me weather moist or dry, Dippin sauce is the answer ;)
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Nice looking ring on that thing.
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Great lookin Trisket Mike ... too bad it wasn't to your personal standards ... sure does look fabulous though!!!! :P
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We can't get tri tips here, but your review is stellar Mike. We all learn from guys like you. Thanks for the post.
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Got the truck fired up and Smoochy is on the dash...see you in just under an hour (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/1987_food.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/1987_food.gif.html)
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That bark looks fabulous Mike! I'm a bit gun-shy about cooking a tri up that high. Gonna have to try it though, maybe next time.
It does look like brisket. So moisture was the difference in tenderness? As quite a few have said, it does look great! Nice looking tater, and ABT's too!
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That bark looks fabulous Mike! I'm a bit gun-shy about cooking a tri up that high. Gonna have to try it though, maybe next time.
It does look like brisket. So moisture was the difference in tenderness? As quite a few have said, it does look great! Nice looking tater, and ABT's too!
If you are going to do a Trisket you have to foil after the IT reaches 140F otherwise you will end up with a dry and brittle hunk of meat as I did.
All the other Triskets I have done my standard way and they have been fantastic...
225F until IT is 140F
Then foil and continue at 260F until IT is 200F
Come out perfect every time.
I found out that you must foil.
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Thank you sir! I will give that a shot next time to be sure.
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really nice plate of food. great cook. :)
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Looks great. I like using that Zacks on my ribs. I also recently had some Slap Yo Mamma at work on some ribs. I likes it too :D
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great looking plate
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That's a great smoke ring. It looks delicious and I like that flat tater, also.
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The bark looks great. And it's good to know that it needs to be foiled.