Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on February 06, 2015, 07:13:48 PM
-
I just ate half of a 3 lb TT by myself. Can be a tad chewey on places and super tender in others. I used oit barrels beef and game rub on it, a pretty hefty amount, and that stuff is no joke. It's tasty on beef. I have a 5lb bag of it!! Waaaaay too much. If anyone wants some and can figure out how to get it you are welcome to it.
-
I have used a jaccard tenderizer when seasoning a tri-tip and it really helps with those chewy parts 8)
Glad you loved Californias clame to fame in the BBQ world. Now ya just gotta toss some red oak in the bottom of your PBC for the true Santa Maria experience 8)
-
Red and white oak grows like crazy around here, just waiting on one to fall or shed some branches. This one had some pecan and mixed with that PBC rub was quite delicious.
So the chewey parts weren't just my screw up? Glad to know. :)
My Chuck roast will be coming out of the PBC and into its beer and vegetable bath and into the oven here in about 5 minutes.
-
Red and white oak grows crazy round your parts 8) Where a bouts are ya Paul??
-
Tri-tip has a grain that runs in odd directions. Cut across the grain to avoid the extra chewiness.
We love tri-tip out in California. You should try making a Trisket ;)
-
Gonna have to try tri-tip in my PBC. I've never had it before...
I really dig the beef and game rub, but I'm a saltaholic.
-
Im in Louisville Ky but I'm surrounded by woods. We have a lot of good smoking woods growing around here. The issue for me is identifying it. I found an app called leafsnap that will tell you what it is if you take a picture of its leaf. Pretty cool.
-
Unicorn tri is the best!
-
Muebe is right about doing a trisket. Do not fear the trisket, embrace it as you should. Muebe is the father of the trisket.
Here is one of his outstanding trisket cooks
http://www.letstalkbbq.com/index.php?topic=1937.0
-
Trisket is an urban legend......like Bigfoot 8)
-
So Muebe, you cook yours all the way through like brisket huh? What's the texture like? Does it get rid of or make worse some of the chewy personality? If it gets super tender Id be interested in trying it for sure
-
I don't cook mine like a brisket--IF, like Muebe says, you slice it ACROSS the grain, you'll find the entire thing is quite tender, juicy and easy to chew. Now, you've gone and really made me hungry! My problem here is finding them--often advertised, but seldom in stock. You know the story, "Oh, I guess the truck didn't bring us those advertised tri-tips today." Groan.
-
So Muebe, you cook yours all the way through like brisket huh? What's the texture like? Does it get rid of or make worse some of the chewy personality? If it gets super tender Id be interested in trying it for sure
Texture is similar to brisket. When done correctly it is super tender and not chewy. You must do the foiling for the second half of the cook or it will dry out. I like to foil when it reaches 140F to 150F IT. You can up to 160F. And let it cool before carving. Take it to an internal temp of at least 195F. 200F to 205F is better. 205F is the max. Also pay attention to the grain structure on a tri-tip. It does not run straight and changes directions. Cutting across the grain is important otherwise you will get chewiness.
And don't listen to Pappy. He refuses to go on a cruise ship because he still believes the earth is flat :P
-
Here is a picture I think captain jack did on tri tip. Shows you what Muebe is talking about.
Muebe also uses Tendarub on his trisket.
(http://tapatalk.imageshack.com/v2/15/02/07/575c23f33b14fba782aec48ec6b5f896.jpg)
-
Awesome I'll have to save that pic
-
Awesome I'll have to save that pic
That is a great example!
Pappy has that one framed and above his mantle next to his signed Justin Bieber poster.
-
(http://tapatalk.imageshack.com/v2/15/02/07/575c23f33b14fba782aec48ec6b5f896.jpg)
[/quote]
I shall keep this instructional picture if you do not mine becasue I sure cut the one and only Tri Tip I made wrong.
Wish it was easy to see the grain when done.
-
I have marked the grain with a couple of tooth picks before cooking. It does help
-
I will try that next time, if there is a next time.
I never have a problem with brisket but that Tri Tip grain sure switches around.
-
(http://tapatalk.imageshack.com/v2/15/02/07/575c23f33b14fba782aec48ec6b5f896.jpg)
Interesting grill marks, did they do that with GrillGrates? ::) :P
-
Back in your corner LVC
-
Back in your corner LVC
I've been spending to much time on this forum, starting to act like Tee. ??? ::) :P
-
Hello All,
Just so I am sure I am following , the top cut of meat is Tri-tip and the lower is brisket?
Thank you
Chris
-
They are both Tri tip i believe.
-
Back in your corner LVC
I've been spending to much time on this forum, starting to act like Tee. ??? ::) :P
Have you checked your legs? ;) ;D ;D ;D ;D
-
Back in your corner LVC
I've been spending to much time on this forum, starting to act like Tee. ??? ::) :P
Have you checked your legs? ;) ;D ;D ;D ;D
Yeah they're white as snow too, main reason I rarely wear shorts outside the house. ::)
-
Back in your corner LVC
I've been spending to much time on this forum, starting to act like Tee. ??? ::) :P
Have you checked your legs? ;) ;D ;D ;D ;D
Yeah they're white as snow too, main reason I rarely wear shorts outside the house. ::)
lol ooops! ;) ;D ;D ;D ;D ;D
-
Back in your corner LVC
I've been spending to much time on this forum, starting to act like Tee. ??? ::) :P
Then, you must be a blessed man..(Everyone you cross paths with gives you a "blessing"...... :D :D :D :D )
-
Back in your corner LVC
I've been spending to much time on this forum, starting to act like Tee. ??? ::) :P
Then, you must be a blessed man..(Everyone you cross paths with gives you a "blessing"...... :D :D :D :D )
Blessed until I find myself posing for pictures in Sam's Club with a purple unicorn, then I'll be nuts. :P :P :P