Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: muebe on May 27, 2013, 04:57:17 PM
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Well time for a PBC Trisket. First the Tri-Tip...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_110811_zps6b23870c.jpg)
Then seasoned with Susie Q's Santa Maria rub...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_111129_zpsfa953342.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_111136_zps6a528ff8.jpg)
Into the PBC with the iGrill on watch...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_112743_zpse05c9f6f.jpg)
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...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_121214_zps9d93c1f6.jpg)
It was brushed with unsalted butter and wrapped with heavy duty foil...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_121214_zps9d93c1f6.jpg)
Now got a couple taters...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_120017_zps80123b21.jpg)
Brushed with unsalted butter, sprinkled with Little Louie's, then wrapped in foil...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_120553_zps823aff52.jpg)
Taters and Trisket make their way back into the PBC...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_121537_zps416f5746.jpg)
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...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/TrisketPBC_zps7076fc65.png)
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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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I got a few singles waiting for the money shot ;)
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Looking good
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Ok so here we go. The opening of the foil after a 45 minute rest...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_135936_zpsd4689f1e.jpg)
And the au jus from the foil...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_140053_zps8b76344f.jpg)
Onto the board...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_140059_zps60e13962.jpg)
So far looking good...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_140306_zps5ad3e7db.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_140429_zps360aee2b.jpg)
Good results on the bend test...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_140438_zpsee544942.jpg)
All sliced up...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_140802_zpsbbb963d8.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_140807_zps531edd1b.jpg)
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...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_141030_zps73db019b.jpg)
All plated with the potato and salad...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_141702_zpsda68a4c1.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_141707_zpsa29703c3.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130527_141712_zps7111ba31.jpg)
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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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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Looks great!!!
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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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That is an All American Meal right there.
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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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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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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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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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OK THAT'S ENOUGH!!
I gotta try this I just can't bear no more...
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Sure does look good Mike!!
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I'll be right over.
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When I get home I'll have to defrost the tri-tip in the freezer and try it.
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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...
Dun did. It's in the recipe section. It's a very rough version.
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:P :P :P :P :P
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Funny how things go with that thing coming to temp so quick. Looks great!
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How did you like the Pit Barrel Trisket compared to the Triskets you have done in your Memphis?
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DAYUMM!! Mike, that looks mouth watering good!
Now I have got to go get some tri-tip. It appears my freezer doesn't have any hidden away. Need to call the butcher shop and see if they have any available.
Art
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How did you like the Pit Barrel Trisket compared to the Triskets you have done in your Memphis?
It was really good. Just not as tender as the ones from my Memphis or PTG if you can believe that looking at the pics. I think this is just due to the higher cooking temps I had the time. The first 20 minutes the PBC was over 400F and then dropped to 340F and did not settle down to 300F until close to the end of the cook. This is a great temp for chicken and hot & fast 138F internal temp Tri-tip but too hot for low & slow.
I filled the tray up with level coals and lit using the lighting procedure with lighter fluid. I waited 20 minutes until the coals ashed over. Then put it in the cooker with the grate. The PBC just might cook too hot to make a proper Trisket IMHO.
Again it was really good. If I had never tasted the low and slow pellet cooked Trisket I would be raving about this version.
The PBC is a power cooker. It did it's job. And did a pretty good job too. I honestly expected it to be like shoe leather when cooked that hot and fast to 200F internal temp. I was pleasantly surprised to find how good it turned out ;)
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How did you like the Pit Barrel Trisket compared to the Triskets you have done in your Memphis?
It was really good. Just not as tender as the ones from my Memphis or PTG if you can believe that looking at the pics. I think this is just due to the higher cooking temps I had the time. The first 20 minutes the PBC was over 400F and then dropped to 340F and did not settle down to 300F until close to the end of the cook. This is a great temp for chicken and hot & fast 138F internal temp Tri-tip but too hot for low & slow.
I filled the tray up with level coals and lit using the lighting procedure with lighter fluid. I waited 20 minutes until the coals ashed over. Then put it in the cooker with the grate. The PBC just might cook too hot to make a proper Trisket IMHO.
Again it was really good. If I had never tasted the low and slow pellet cooked Trisket I would be raving about this version.
The PBC is a power cooker. It did it's job. And did a pretty good job too. I honestly expected it to be like shoe leather when cooked that hot and fast to 200F internal temp. I was pleasantly surprised to find how good it turned out ;)
Might still be too soon to be saying shoe leather....still have it in my fridge ??? ;)
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Pappy put that Tri-Tip in your MAK at 225F until the IT hits 150F then foil it, bump up the pellet boss to 260F until the IT hits 195F to 200F. Let it rest for an hour before slicing across the grain. The whole cook should take around 5 1/2 hours.
Trust me! You will love it ;)
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Fantastic cook Mike!
Sent from my iPhone 5 using Tapatalk
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Now, I know what a trisket is! Great job, but kimmie would never eat it,. to raw for her ???
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Now, I know what a trisket is! Great job, but kimmie would never eat it,. to raw for her ???
It is cooked to 200F and there is no red at all except for the smoke ring. I suppose you could grill the slices ???
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Now, I know what a trisket is! Great job, but kimmie would never eat it,. to raw for her ???
It is cooked to 200F and there is no red at all except for the smoke ring. I suppose you could grill the slices ???
You mean burn them ::) :D
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Sorry, Pappy - Muebe has convinced me. Doing a trisket on the PBC this weekend (if it doesn't snow...)
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Sorry, Pappy - Muebe has convinced me. Doing a trisket on the PBC this weekend (if it doesn't snow...)
I expect better from Minnesota ???
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Sorry, Pappy - Muebe has convinced me. Doing a trisket on the PBC this weekend (if it doesn't snow...)
I expect better from Minnesota ???
I tried... :( :( But his last post was just too good... ::) ;) It's muebe's fault! ;) 8)
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Yeah that last one was pretty good.
Muebe the trouble maker.....kind of an instigator
Before you know it he will be taking a spatchcock chicken, rubbed down with Tendarub, and cook that to 200 degrees. And it will be awesome. ???
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Whoa! RickB is the one with the bottle of patent pending TendaRub! I expected to see him make those ultimate "Fall Off Da Bone" one hour ribs. He has been too busy making duck and lobster.... Boring! ;)