Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

[JoyfulNoise]

Fun with my BIG GREEN EGG-

Tri-tip :

I like to torch it over the direct flame for 5 mins/side then put the plate-setter in and drop the temp to 250F to finish it off low & slow.

Peppers & Onions -

Pulled the plate setter, opened the lower air vent and, in 5 mins I was back up to 600F.

Jalapeño canoes -

This was a last minute request/add-on by the wife...she likes the spicy poppers!! So, Plate setter back in, flue stack and lower vent set real low, and BOOM -

Finally the plate -

A little beer shout-out to my "brother from another mother" brentr, here's hoping your post-Irma clean up is going well [emoji482][emoji482][emoji482]

 

[pooldv]

What's in those jalapeños? Do you cook the tri tip to an internal temp?

 

[JoyfulNoise]

What's in those jalapeños? Do you cook the tri tip to an internal temp?

Jalapeño just has cream cheese base with shredded Mexican blend and ..... bacon bits. Top then off with panko breadcrumbs (optional).

Tri-tip is torched 4-5 mins on each side and then low & slow until the internal probe reads 140F (135F if you like it rare).

 

[pooldv]

Mmmmm bacon! And that tri tip looks good, I've never cooked one. On the list!

 

[Lykly]

I love tri tips, i used to make them often.... one of my absolute favorites. So now, you realize what you're forcing me to do...... thx!

 

[JoyfulNoise]

Mmmmm bacon! And that tri tip looks good, I've never cooked one. On the list!

I love tri tips, i used to make them often.... one of my absolute favorites. So now, you realize what you're forcing me to do...... thx!

They're a western cut of meat, you don't really find them back east much where I grew up. When we lived in Cali, I discovered the cut an instantly loved it.

Cook it rare to med-rare and slice it as thin as you possibly can starting at the point. I'll let it cool down to almost room temp and then slice it super-thin using my electric deli slicer. Makes awesome sammiches...

 

[pooldv]

Yum! Yeah, i was reading up on it a bit and I saw something about many butchers in the east shipping all the tritips west. Weird.

 

[JoyfulNoise]

I own one of these for slicing roasts -

Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade

https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_r_cp_api_PrsWzbJRNE7BV

Very handy!!

 

[JoyfulNoise]

Left over steak & pepper hoagie -

 

[Brentr]

Fun with my BIG GREEN EGG-

Tri-tip :

I like to torch it over the direct flame for 5 mins/side then put the plate-setter in and drop the temp to 250F to finish it off low & slow.

Peppers & Onions -

Pulled the plate setter, opened the lower air vent and, in 5 mins I was back up to 600F.

Jalapeño canoes -

This was a last minute request/add-on by the wife...she likes the spicy poppers!! So, Plate setter back in, flue stack and lower vent set real low, and BOOM -

Finally the plate -

A little beer shout-out to my "brother from another mother" brentr, here's hoping your post-Irma clean up is going well [emoji482][emoji482][emoji482]

I am back here again. I had to spend some time in Merritt island helping clean up my parents house and then a quick trip to trinidad with my sister. Btw I had a few of these in Merritt island

 

[JoyfulNoise]

Pulled Pork in the Slow Cooker

I did pulled pork in the slow cooker today. Really easy - trim 2 pork tenderloins to remove all fat and grizzle, cut them each in half (fits in the cooker better) and rub them liberally with Mr Stubbs BBQ Rub, brown them in a hot skillet and then transfer to the slow cooker. Slice up a large onion and cook it in the same pan after the pork is done. When tender, add 1/2 cup of bourbon and reduce. Add onions to the slow cooker. Pour 1 cup of BBQ sauce on top (whatever brand you like) and a 12oz bottle of root beer. Cover and cook on low for 8 hours. Pull the chunks out and shred them then return the pork to the cooker and set it to warm. Serve with street tacos, coleslaw, lime wedges and cheese. Add cilantro or parsley for flavor.

Add your favorite adult beverage and enjoy!!

 

[Brentr]

Pulled Pork in the Slow Cooker

I did pulled pork in the slow cooker today. Really easy - trim 2 pork tenderloins to remove all fat and grizzle, cut them each in half (fits in the cooker better) and rub them liberally with Mr Stubbs BBQ Rub, brown them in a hot skillet and then transfer to the slow cooker. Slice up a large onion and cook it in the same pan after the pork is done. When tender, add 1/2 cup of bourbon and reduce. Add onions to the slow cooker. Pour 1 cup of BBQ sauce on top (whatever brand you like) and a 12oz bottle of root beer. Cover and cook on low for 8 hours. Pull the chunks out and shred them then return the pork to the cooker and set it to warm. Serve with street tacos, coleslaw, lime wedges and cheese. Add cilantro or parsley for flavor.

Add your favorite adult beverage and enjoy!!

Looks great

 

[Brentr]

Rib roast[emoji482]

 

[needsajet]

Man oh man, this thread makes me hungry and thirsty!!!

My son-in-law is getting right into smoking meat and for his birthday, we're thinking something to do with his new passion. Can you think of an accessory that you really like, find indispensable, etc.? Maybe around $100/150, or multiple items?

Thanks so much if there's something that comes to mind.

 

[Lykly]

Rib roast[emoji482]View attachment 69578View attachment 69579

That looks perfect [emoji108]

 

[pooldv]

A wireless temp monitor would be a nice start. Maverick makes a good one. Like this,
https://www.amazon.com/dp/B0000DIU49/ref=asc_df_B0000DIU495193055/?tag=hyprod-20&creative=394997&creativeASIN=B0000DIU49&linkCode=df0&hvadid=167134584690&hvpos=1o12&hvnetw=g&hvrand=16560115349783522514&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9026792&hvtargid=pla-89190793020

If you want to kick it up a notch and actually control the smoker temp for a "few" more bucks you can get something from these guys. I have their top of the line cyberQwifi and it is great. But, it is not 100 bucks. BBQ Guru Temperature Control Systems DigiQ PartyQ CyberQ

 

[needsajet]

Excellent suggestions thanks pooldv!

 

[ctrav]

Looks tasty...

- - - Updated - - -

Looks yummy...

 

[Lykly]

OK, I've been slacking as far as the cooking outdoors lately but today was a different story. First up chicken thighs, season with Everglades seasoning. Two hours at 225°, delicious.

Once they were off it was time to pull out the Tri Tip.....

Seasoned with some grill mates sweet and smoky rub.....

Finally on the grill, I'll post pictures when it's done......

 

[Lykly]

Finished...... turn out absolutely perfect, maybe the best tri tip I've ever cooked.