Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread

[mwfaith1971]

That Anvil does look and sound sweet. Problem is I'm out of storage space and inherited the turkey fryer from my grandpa, so it's not going anywhere.

 

[ctrav]

Skirt steak, zucchini,squash and peppers...yummy and quick!

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[JoyfulNoise]

Toys & Steak!

So I haven’t had much opportunity to mess with my Big Green Egg smoker as the end of school in May led to several weeks of family busyness (vacation, camps, etc). The gasser got all the attention as it is the quick & dirty meal maker. But today I decided the BGE needed some love AND I got some new BGE toys -

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On the left is my new cast-iron plate-setter sitting next to the original ceramic one that I got with the BGE. I plan to do some steak burger experimentation using it. In front if the plate-setters are some new grill tools I picked up - a new wound-wire grille brush, a grille grate grabber and a plate-setter lifting handle. All of those tools serve a nice function for letting quickly clean and lift items out of the BGE even when the coals are kicking temps up to 700F.

So what’s for dinner? TRI-TIP!!!

I have to say that tri-tip is my most favorite cut of roast!! It’s so easy to prep and cook and it makes for great leftovers. So to Costco I went recently and purchased 4.9lbs of tri-tip -

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I decided to wet marinate for a few hours in a mix of 1:1 Worcestershire sauce and black coffee. I added fresh ground pepper, crushed star anise & allspice to the bag and let them marinate for 8 hours in the fridge -

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They got patted dry and then some coarse sea salt and more ground pepper was sprinkled liberally all over both sides. After that, I started up the “inferno” (BGE) -

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Loaded up the meat -

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Threw in some peach wood chips and closed her up. Nice thick ribbons of smoke poured out the chimney -

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90mins later, 135F internal temp and BOOM BABY!

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Then I used my new tools, pulled the plate-setter and put the grate down near the coals with the vents full open for a nice reverse sear -

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Done!

 

[JoyfulNoise]

Due to file limitations, here's the slice up and plate -

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[ctrav]

Tasty...

 

[Arizonarob]

Oh mamma. Are you trying for the MVP of this grilling season? Holy shnikes does that look good!!
I have NEVER seen anyone use black coffee seasoning in their recipe!!!! That is one of my secrets on spices. You win, I’m done!!!
:bowdown: :gone:

 

[JoyfulNoise]

Oh mamma. Are you trying for the MVP of this grilling season? Holy shnikes does that look good!!
I have NEVER seen anyone use black coffee seasoning in their recipe!!!! That is one of my secrets on spices. You win, I’m done!!!
:bowdown: :gone:

Most of the high-end steak houses have been using coffee grinds and coffee liquid for years as the base of their marinades. It’s add a woodyness and bitterness that is usually offset by other sweet tones like brown sugar or red wine. Most people who “hate coffee” never know that their fancy steak dinners are swimming in it

 

[ctrav]

There goes Matt walking around with "big head syndrome" now....thanks Rob!

 

[Brentr]

Cliff nice strip steaks, I have been meaning to try that but never got around it
Matt I have never been a lover of tri tip but it does look good

 

[Arizonarob]

Nuttin special going on over here. Just a couple of NY strips, seasoned up Chicago style. Brine soaked baked potatoes, and some Boston baked beans with a side of corn bread.

 

[JoyfulNoise]

There goes Matt walking around with "big head syndrome" now....thanks Rob!

Not a big head but ... a BIG GREEN EGG-head....

Cliff nice strip steaks, I have been meaning to try that but never got around it
Matt I have never been a lover of tri tip but it does look good

I’ll admit, the first time I tried cooking a tri-tip (it was a pre-marinated one), I overcooked it and set the grille I was using (apartment complex public grille) on fire multiple times. It tasted awful as it was charred and way too overdone. The second attempt at it resulted in a raw hunk of meat. I finally learned that tri-tips need to be roasted slowly, cooked no more than medium-rare and cut across the grain. They are not a fast meal ...

 

[Arizonarob]

There goes Matt walking around with "big head syndrome" now....thanks Rob!

Haven't you seen Matt’s Selfie?

 

[keatz85]

This may be best thread on the entire forum!

 

[ctrav]

Agree try-tip takes a bit of work Matt. I have only cooked it twice and the last time worked well by marinating, searing then indirect cooking. Since try-tip is more roast than steak it has to be handled differently for sure. Great idea on the use of coffee! I have experimented with it a few times with different cuts of meat...

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Thanks bretr and heads up...I already reached my weight goal so a tasty cold beer is in order this Sunday

Cliff nice strip steaks, I have been meaning to try that but never got around it
Matt I have never been a lover of tri tip but it does look good

 

[chadweiss]

Last weekend. Tacos El Pastor on the Green Egg!

 

[ctrav]

OK chadwseiss pony up some details on how to do this as it looks yummy...

 

[chadweiss]

OK chadwseiss pony up some details on how to do this as it looks yummy...

Here you go!
Tacos Al Pastor Recipe _ How to make Tacos Al Pastor _ Mexican BBQ - YouTube

 

[Arizonarob]

Here you go!
Tacos Al Pastor Recipe _ How to make Tacos Al Pastor _ Mexican BBQ - YouTube

Oh man that looks good.

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Did up some Asian stir fry on the Stone.

 

[ctrav]

Very much appreciated!

Here you go!
Tacos Al Pastor Recipe _ How to make Tacos Al Pastor _ Mexican BBQ - YouTube

 

[JoyfulNoise]

Here you go!
Tacos Al Pastor Recipe _ How to make Tacos Al Pastor _ Mexican BBQ - YouTube

Nice recipe. Looks like a fun dish to make.