Been grilling salmon on cedar boards lately.
THE THIN BLUE SMOKE THREAD XII
- Thread starter Jim
- Start date
I was walking through the meat section, and there was prime, cryopack tri-tip at a very appealing price, under $5/lb. I've never cooked tri-tip. Shoot, I don't know if I've even eaten any. I always thought it was a bit hyped up. This one, though, seemed like too good an opportunity to pass.
I salted it overnight, and then I rubbed it with black pepper, cumin, garlic powder, onion powder, and Korean red pepper. Popped it into the Camp Chef until 130F internal, and it rested for a good half hour before topping out a shade over 134F.
I tell you what! I get the hype! Dadgum! This was one of the tastiest roasts I've ever had! I'd go for it again in a heartbeat. I now feel foolish for not bringing back all I could!
Right off the pit:
After a few slices were claimed:
Plated with some leftover broccoli from the other night and a twice-baked potato Mrs. TL made the other day:
I salted it overnight, and then I rubbed it with black pepper, cumin, garlic powder, onion powder, and Korean red pepper. Popped it into the Camp Chef until 130F internal, and it rested for a good half hour before topping out a shade over 134F.
I tell you what! I get the hype! Dadgum! This was one of the tastiest roasts I've ever had! I'd go for it again in a heartbeat. I now feel foolish for not bringing back all I could!
Right off the pit:
After a few slices were claimed:
Plated with some leftover broccoli from the other night and a twice-baked potato Mrs. TL made the other day:
kelbro
Alfred Spatchcock
Thin blue smoke rolling at 225°. Baby backs later.
kelbro
Alfred Spatchcock
Never used cherry before. These came out great.
kelbro
Alfred Spatchcock
Tri-tip on the KJ tonight, came out great (even the wife was happy and she doesn’t like pink meat).
Awesome! I love cherry (black cherry trees), it’s my primary wood. In my stick burner I find it burns 25-30 degrees hotter than other woods.
Tom
Menu for today was pulled pork, fried tomatoes and fresh sweet corn. The shoulder spent 11.5 hours on the Weber at 250 over a charcoal snake and cherry. Rub was Lawry’s Seasoned Salt, granulated garlic, onion power and black pepper.
Asian-marinated chicken on the KJ, I haven’t done this flavor profile over charcoal much but I really dig it (gives the robata/K-bbq vibe)
kelbro
Alfred Spatchcock
Rollin' hickory smoke surrounding a 14# brisket started at 5 this morning. Bonus was the 3# of nice trimmings ground up for Labor Day burgers.
kelbro
Alfred Spatchcock
Juicy! Tater salad, beans and garlic cheese toast to accompany it.
Labor Day=BBQ. Looking at about 30 lbs. of pork butt about 90 minutes in
3-4 hours to wrap
kelbro
Alfred Spatchcock
Your butts(s) look nice (He said in a very straight way 
)
)5 1/2 hours at around 245 on the Weber kettle. Chipped Jack Daniel’s barrels for smoke and flavor.
kelbro
Alfred Spatchcock
Those look perfect!
The crowd was happy with the final product. 12+ hours on the smoker. Wrapped and rested overnight. I love it when a plan comes together
Four butts, each right around 8.5 pounds, on the 22.5 WSM with KBB and some pecan chunks from a neighbors tree for a retirement luncheon.
And 16 hours later I’m calling them.
Those WSM smokers are great. Only problem I ever had with
mine… was it was fuel hog. Needed attention often. Great BBQ though.
mine… was it was fuel hog. Needed attention often. Great BBQ though.
Similar threads
