Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: brentwoodkris on February 23, 2015, 10:12:15 AM
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Went over to my local Sam's Club and picket up a couple of 2.6# tritips to experiment on this week (they have to be ordered in advance otherwise they chop them into steaks). I only did one last night, but I coated it in olive oil and rubbed it down with beef & game rub a couple hours beforehand. As it happens, I found out that my Weber chimney fits 100% of the charcoal that the basket fits, so I guess around 8lbs.
I lit up the chimney and let her run for about 20 min before dumping in the basket. I added some Jack Daniels charred white oak barrel chips for some flavor and we were off to the races. Ambient temperature outside was 22F. The PBC started at 398F but settled to about 285F within about 35 minutes with a fairly linear drop in temperature (my guess is that it was burning up the chips and really heating it up!). Total cook time was 50 minutes, which it took to get the meat to an IT of 145F. I pulled it and let it rest for about 10 minutes and the results were great! I think the cook took longer (as compared to Noah's videos) due to the much colder ambient temps outside, but that's just my thoughts. See for pics.
After rubbing it down:
(http://i1357.photobucket.com/albums/q751/brentwoodkris/Mobile%20Uploads/20150222_154753_zpsstbfyp16.jpg) (http://s1357.photobucket.com/user/brentwoodkris/media/Mobile%20Uploads/20150222_154753_zpsstbfyp16.jpg.html)
While its resting:
(http://i1357.photobucket.com/albums/q751/brentwoodkris/Mobile%20Uploads/20150222_184250_zpsbzraqfmb.jpg) (http://s1357.photobucket.com/user/brentwoodkris/media/Mobile%20Uploads/20150222_184250_zpsbzraqfmb.jpg.html)
The first cuts:
(http://i1357.photobucket.com/albums/q751/brentwoodkris/Mobile%20Uploads/20150222_185420_zpse4jb1s4a.jpg) (http://s1357.photobucket.com/user/brentwoodkris/media/Mobile%20Uploads/20150222_185420_zpse4jb1s4a.jpg.html)
All sliced up!
(http://i1357.photobucket.com/albums/q751/brentwoodkris/Mobile%20Uploads/20150222_190209_zpssdwmdl1k.jpg) (http://s1357.photobucket.com/user/brentwoodkris/media/Mobile%20Uploads/20150222_190209_zpssdwmdl1k.jpg.html)
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Looks great!
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Looks good! I need to ask my local Sam's club if they will do this.
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Nice looking tri-tip!
I've been itching to do a tri-tip on the PBC, but believe it or not, I'm having a devil of a time finding it. I saw it once at costco, but when I returned a week later, no luck. It's not in the regular rotation at my local grocer either. I'll ask the butcher next time I'm in, see if I have to order it special...
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I probably misspoke when I said "special order." I do have to let them know 24 hours in advance, but it's because they cut them all into steaks by default. By calling, I just tell them how many tritips to keep whole for me. Then I come in and they have whatever I wanted wrapped up the next day. FYI, my tritip prices here seemed a bit steep at $6.98/lb, as a frame of reference.
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well done brother in law!!! looks juicy, what did ya'll eat it with? just curious, is that tip usda rated? the tip I got from Costco was choice and it was 7.99/lb. they have a section for prime as well but the only thing I've ever cooked prime was the prime brisket.
since I got my PBC in Nov last year I've only cooked in colder temps I'm real curious what's gonna happen when I fire it up dead of summer in DFW. even in 22 deg weather yours cooked in a good time, the pbc is ridiculous!!!
btw, next time the family gets together looks like we need to have a cook off!!!! :D
Jason
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well done brother in law!!! looks juicy, what did ya'll eat it with? just curious, is that tip usda rated? the tip I got from Costco was choice and it was 7.99/lb. they have a section for prime as well but the only thing I've ever cooked prime was the prime brisket.
since I got my PBC in Nov last year I've only cooked in colder temps I'm real curious what's gonna happen when I fire it up dead of summer in DFW. even in 22 deg weather yours cooked in a good time, the pbc is ridiculous!!!
btw, next time the family gets together looks like we need to have a cook off!!!! :D
Jason
My tritip was/is rated as USDA choice (or at least that's the sticker I saw them stick on it as they packed it about 20 feet away from me behind the glass - long story). And yes the next family get together MUST have a PBC handy. Maybe I'll lug mine up to my brother's this summer (assuming you're flying up there). In either case, you'd better be coming to Thanksgiving in CoMo next year...we can always do a PBC turkey!
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Great looking TT, nicely done. ;)
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So you lit and ashed ALL of the coals for your cook before you started?
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So you lit and ashed ALL of the coals for your cook before you started?
Flames were coming from the top of the chimney when I got ready to dump the coals, but they weren't ashed within my 20 min. Probably about 3/4 of the chimney was white ash ready to roll though (judging by the heat lines on the outside of the chimney).
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Looks really good!
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Hey - that looks fantastic - nice cook!!
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Only reason I asked is that typically I think you would light about 38-40 briquets, and dump them on the unlit ones. This allows the unlit ones to slowly catch as well, extending your cook time for longer cooks. I bet you could get away with half a basket for a 50 minute cook just fine, you'd just need to let them get good and hot first. Read through Biggs 22 page post if you haven't. Towards the end he starts developing some pretty interesting techniques for the PBC, even using lump. I'm not saying you did anything wrong, just planting a seed of thought and maybe sparking a convo on it.
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Only reason I asked is that typically I think you would light about 38-40 briquets, and dump them on the unlit ones. This allows the unlit ones to slowly catch as well, extending your cook time for longer cooks. I bet you could get away with half a basket for a 50 minute cook just fine, you'd just need to let them get good and hot first. Read through Biggs 22 page post if you haven't. Towards the end he starts developing some pretty interesting techniques for the PBC, even using lump. I'm not saying you did anything wrong, just planting a seed of thought and maybe sparking a convo on it.
I think you're probably right. However, the first cook I did (my unicorn cook) I lit the suggested 40 bricks and let them get white and then put them on top of the basket. The results (for me) were less than stellar. I had to keep opening the lid to let in air to get more bricks to start burning (and yes I've adjusted my intake flap for my elevation). It was kind of a depressing first cook. But for my next tritip (Wednesday or Thursday), I'll be trying the half basket method to see how it turns out.
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Perfect looking tri tip
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Fabulous!
I need to ask my local Sam's club if they will do this.
Me too. tri-tips are just hard to find around here.
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Excellent looking tri tip! My butcher does the same thing, cuts them up and sells them as tri tip loin steak. I fixed a couple last night (my unicorn cook ;) ) and I was not impressed with tri tip as a steak.
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First off great cook, looks amazing.
Second, I think that is a good price, I think my Butcher had a sign for $7.99/lb, but I wasn't really paying too close attention. Was trying to warm up from below 0 temps.
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Excellent looking tri tip! My butcher does the same thing, cuts them up and sells them as tri tip loin steak. I fixed a couple last night (my unicorn cook ;) ) and I was not impressed with tri tip as a steak.
Funny enough, my first (unicorn) cook last week was the tritip steaks (I just saw the label and meat coloring and grabbed the package because I was in a hurry) and I hooked all 8 steaks. I think I liked their flavor more too...could be just more surface area to rub with spices and/or absorb smoky flavor from the PBC. I'm going to try my hand with hickory on the next cook this week and see how/if it changes the flavor much.
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Me too. tri-tips are just hard to find around here.
Same here
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Tri-tips are super expensive here when you can find them. You have to know how to carve them or they will be chewy. Check out u-tube for the Weber carving lesson for tri tips. They get carved in two different directions. I bbq a great one and my buddy sliced it wrong while I was outside at the bbq and he ruined it. $38 down the drain.
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Looks great from here!
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As a follow-up, I cooked up the second tri-tip this past Friday and took a picture of the before and after. After having a bunch of heating frustrations (it was about 10F ambient outside), I was in too much of a hurry (or just hungry) to take a picture of the meat once I waited for it to rest and cut into it...I have been using the chimney method to light the PBC for these two cooks, but I might actually try the lighter fluid method (even though I vehemently despise lighter fluid - probably due to a poor experience about 15 years ago with Match Light charcoal...but that's neither here nor there) to see if it fixes my heating issues. I'm also definitely only going to use a single piece of rebar to fill the holes (I just found out from another member that you can use a single piece diagonally through the holes - exciting!) and see if the airflow improves my heating problems. I will say that since I had to vent the lid for the last 15 minutes or so to allow the PBC to heat back up, it created a great bark on the tri-tip! Now onto the promised before and after pics!
After the rub-down and coating with olive oil:
(http://i1357.photobucket.com/albums/q751/brentwoodkris/PBC/20150227_180350_zpsuvowc508.jpg) (http://s1357.photobucket.com/user/brentwoodkris/media/PBC/20150227_180350_zpsuvowc508.jpg.html)
After resting:
(http://i1357.photobucket.com/albums/q751/brentwoodkris/PBC/e940cf76-efc2-49b3-a8b2-2bb98a75b42e_zpst0iqexo5.jpg) (http://s1357.photobucket.com/user/brentwoodkris/media/PBC/e940cf76-efc2-49b3-a8b2-2bb98a75b42e_zpst0iqexo5.jpg.html)
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oh man, after doing a great setup, you leave us hanging without an internal shot!!! btw, what temp was the pbc when you hung the tip and what did it get down to? did it taste better than last cook?
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oh man, after doing a great setup, you leave us hanging without an internal shot!!! btw, what temp was the pbc when you hung the tip and what did it get down to? did it taste better than last cook?
The PBC started around 300F (when I hung it) and kept falling down to about 220F. Each time it dropped that low, I know I increased the time of the cook because I had to vent the lid, but it did create that awesome bark. And yes, that bark made it taste AWESOME! Nothing like a bit of crisp on the edges of a tritip!
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Love Tri-Tip and yours looks excellent. Looking to do a Tri-Tip in the Rec-Tec then sear on the Grill2Go with GrillGrates!
Done this in the past and it works wonders
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Love Tri-Tip and yours looks excellent. Looking to do a Tri-Tip in the Rec-Tec then sear on the Grill2Go with GrillGrates!
Done this in the past and it works wonders
Thanks! And that seems like an interesting idea on the Grill2Go. I don't have one, but my next big "try-out" cook will probably move onto a bottom roast. We'll see how it goes!