Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: viscera912 on February 14, 2015, 08:30:21 PM
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my first tri trip and my 4th cook overall on the PBC. 3.24 lbs, used PBC beef game rub, let it sit out to get to room temp for about 1.5 hours. had a full basket using Kingsford Blue and lit exactly as PBC lighting video online without using chimney, used 1 handful of hickory chips. hung 2 tips, used both rods and vent to .25 open. Using the Maverick thermometer smoked it to 140 deg. I did not use the BBQ thermometer so I don't know what the PBC was running. It was done in 43 minutes and let it rest 10 min before cutting into. that was the first time my wife and I had ever had tri tip and it was absolutely amazing!!!!!
(http://i1341.photobucket.com/albums/o754/viscera912/20141207_175553_zpsc792e15a.jpg)
(http://i1341.photobucket.com/albums/o754/viscera912/20141207_193333_zpsd8cdcc2b.jpg)
(http://i1341.photobucket.com/albums/o754/viscera912/20141207_193504_zps0e74eacb.jpg)
did a boneless leg of lamb but didn't record how much it weighed. Used the PBC beef and game rub and stuck fresh rosemary around and inside the lamb. I didn't remove the twine as I didn't have any more twine to fasten it back once we seasoned it. For future I will, and do suggest, removal of the twine so you can season the inside, then roll it back and fasten it with twine. Also, if you see in the picture I left the green thing in. My rationale was if I pull it it may drain some juices out of the hole it would create, so I just left it in. Lit a full basket, without chimney, using Kingsford Blue exactly like the video, then hung the tips using both rods and vent .25 open. Used about 1.5 handfuls of hickory chips and cooked it to 145 deg using Maverick thermometer. Again, I didn't use the BBQ thermometer so I don't know how hot the PBC was. It cooked in 68 min. Let it rest for 10 min then cut into it. Brilliant flavor but like I said above, next time I am going to open the twine and season inside.
(http://i1341.photobucket.com/albums/o754/viscera912/20150101_110945_zps32f32df1.jpg)
(http://i1341.photobucket.com/albums/o754/viscera912/20150101_125414_zpsf5e377e7.jpg)
(http://i1341.photobucket.com/albums/o754/viscera912/20150101_134655_zps0f204447.jpg)
Mind you, I'm no pro as this is my first time ever using any kind of smoker/grill so I know there is some work to do, but I'm having a great time learning and eating!!!!
Jason
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You ARE a pro! Those cooks look fantastic. Nice job!
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Both look good to me. I love lamb but wife does not like anything with a hint of fat. To me, fat tastes good.
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They both look perfect! Take a bow
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BEAUTIFUL!! All that needs saying
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Folks...we have a natural whether viscera knows it or not....NICE JOB!
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Outstanding, you have mastered the PBC already, nice job. ;)
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Lamb looks good but I don't do lamb, the tri tip is perfect!!! Nice cook and it had to taste great!!! Don
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Beautiful!
Could not tell your new from the pictures!
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you guys are very encouraging and I appreciate the kind words!!! When I can get to the stage of doing these meats without crossing my fingers it will turn out ok, I will be happy!!!! thanks again for all the help with your posts, hopefully I can contribute my measly .02 cents here and there!!
Jason
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Man, I'd say you pretty much nailed it first time!
Now I want leg of lamb for lunch!
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Hmmmm lamb Hmmmm ---I love lamb, the wife doesn't so we don't have leg of lamb much. Yours looks great.
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Great job all around.
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The end results look Pro to me.
Now where to start? Tri Tip or Lamp?
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Well look at YOOOOOOUUUU!!
A big hunk of meat, or any meat as a matter of fact, benefits from presalting a day or two in advance. Even if you're using the PBC rubs, the salt in them can penetrate meat and season it deeper.
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Excellent results from both cooks! As Pappy says, "Take a bow!" Good job!
Tip: If you are concerned about loss of fluids when pulling the "dummy pop-up", next time pull it and shove a garlic clove into the hole. 8)
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Dang, Jason, now I'm craving lamb too!
Looks great-- you'll keep gaining confidence as you go along, for sure, but nothin' to be ashamed of with those cooks!
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Great job on those cooks. The wife loves the tri tip also. We have been doing sirloin tip roast lately. That tastes great also.
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Wow! Looks amazing, great job!
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you guys are very encouraging and I appreciate the kind words!!! When I can get to the stage of doing these meats without crossing my fingers it will turn out ok, I will be happy!!!! thanks again for all the help with your posts, hopefully I can contribute my measly .02 cents here and there!!
Jason
Excellent Jason,we have been talking of doing a leg of lamb,hope ours turns out as good,and thanks for the seasoning tip.As said,that was a pro cook,thanks for sharing.
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That's a great looking cook! Are you sure it's only your 4th? I don't eat lamb :o (although it looks great) but the tri tip looks fantastic - great job!
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Again, I appreciate all the kind words, ya'll are too gracious!! My brother and sister in law are in town from Australia and we are doing 2 different boneless leg of lamb tomorrow. I'm doing something different as one of the lamb is currently wet marinated in an East Indian style marinade. Being Indian American Ive wanted to see how the Indian flavors work with smoked meat. If it turns out good I'll write up a post.....if you don't hear from me, well its because we went to eat at Burger King instead of eating a messed up meal!!!
Jason
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Jason - if you love naan...Post a question about how to make it in the SRG or Big Easy...Someone here will have the article, or link about it. I remember seeing it a few years ago - - where a guys was slapping the naan to the vertical sides of a gas fired cooker that is popular - AND cheap!
The PBC - will give you a fantastic - almost Tandoori char/smoked flavor on your lamb. What style/region of Indian will you be cooking? Punjabi Cuisine, Bengali, Gujarati, or Kashmiri ?
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What style/region of Indian will you be cooking? Punjabi Cuisine, Bengali, Gujarati, or Kashmiri ?
I am impressed. I do some Indian cooking but it is just from "India". LOL.. Seriously, I am interested in this too. Love cooking Indian food and the spices they use are amazing. But as you say, very different. Like Italian (which I am), regions cook very differently.
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For thousands of years - man has used food to identify himself and his "home region". It is a social identity tool as much as a pleasure, or sustenance.
Even in a microcosm of a country - inner city neighborhoods develop "styles" of pizzas, cheese steaks, hamburgers and sandwiches - and those become identifiers of where you are - or where the cook is from.
We enjoy food for it's ability to satisfy a biologic need for fuel, and for it's ability to being strangers - or even enemies together for a common need. It also can comfort us. That "comfort" usually comes from a memory of tastes, aromas and the emotional attachments we have formed with the dish that perhaps - "Momma used to make"....OR "like I used to get back home"....
How many other things in your life can engage ALL 5 senses....and memories? ;)
There are aspects of food that we don't often think about or talk about - but real nonetheless. :)
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Man for someone with no experience.. Wow!! Can't wait to see what you make after you are experienced!!
Sent from my iPhone using Tapatalk
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teesquare, I do not think I have ever heard that explained better. And yes, some emotions triggered by food are better left to ones self...
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Goodness gracious tee your monologue could be the introduction of any cookbook, fantastic write up!!!!
my parents were born in the state of Karnataka which is in the southern portion of India. I would say the "marinade" my aunt did for the leg would be more south Indian influenced but the ingredients serve as a base for many Indian styles of cooking. The cook turned out really well and I was happy with the results. I'm planning on doing a post about it as soon as I get some time....
btw, Tee or anyone else, have you posted any Indian seasoned cooks on here? I'd love to check them out!
Jason
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I was surprised to learn that there are Indian dishes based on pork due to the influence of Portuguese people several hundred years ago. You learn a lot of interesting things from cooking as an aside.