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some tri-tip advice please
To smoke, I target medium. I just looked back at my notes for that smoke - and you are correct - I was looking for a target temp of 135-140. I corrected the post. That's what I get for not looking at my notes when I post :) -
some tri-tip advice please
When I'm grilling a tri-tip, I tend to just spray the roast down with olive oil, and rub it with Pappy's seasoning. I leave that covered on the counter for an hour or so to take the chill off the roast, then grill it to medium rare, rest, and slice. When I smoke tri-tip, I treat it more like... -
tri-tip.jpg
- rocapps
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Test Your BBQ Knowledge
I got 9 out of 10.... missed the white BBQ sauce question. Guess I'll have to try it out!- rocapps
- Post #45
- Forum: General Discussion
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Pastrami Redux
Hmm, I can see where that might work out really well. I'll have to try that method next time! Thanks for the tip!! -
Pastrami Redux
I'm undecided. I think it could be a wonderful way to finish up the pastrami, but due to the lean cut I used, actually hastened the moisture loss. I'm going to try a couple of variations on the steaming method the next time I make a batch. Eventually, I think I'll find the magic formula ;) -
Pastrami Redux
While at my local butcher looking for something to smoke, I spied a beautiful little corned beef that the butcher had cured in house. Not seeing anything else that caught my eye, the decision was made - time for a pastrami redux! Following up on my first Pastrami, I decided to try branch out... -
Impromptu 3-Bone Ribeye Roast
I saw a great deal ($4.99/lb) on bone-in ribeye steaks while walking through the local supermarket this morning. Luckily the butcher was in, and a few minutes latter I had a freshly cut 3-bone ribeye roast, weighing in at just over 6 lbs. A few minutes shopping (and a couple of phone calls... -
My First Pastrami w/ QView
I smoked at about about 225-260 degrees. I thought I made note of the smoke time, but I couldn't find the notes. Sorry! I pulled the Pastrami from the smoker when it hit 160 degrees, then I held it in a 170 degree oven for about an hour to rest. After the rest, I took a taste and then... -
Selecting a corned beef for pastrami
I'd also add, look for one that's roughly the same thickness across the cut - I saw a bunch at the store that we thick on one end, and thinner on the other. I wouldn't think that such a beast wouldn't cook evenly In addition, I don't think I'd buy one smaller than 2 - 2.5 lbs, as I would be...- rocapps
- Post #5
- Forum: Meat Selection and Processing
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My First Pastrami w/ QView
That's the plan! Maybe in a couple of weeks. -
My First Pastrami w/ QView
There was about 1/8 of a cup of liquid in the foil after the rest, and a good amount seemed to be re-absorbed by the meat while it sat in the refrigerator overnight. I placed the pastrami cut side down in the drippings, in a lidded cambro. I wouldn't call it juicy after it was chilled, but it... -
My First Pastrami w/ QView
Thanks for the tip Ron! I'll try that next time. It wasn't too salty for me, but I have others to please -
Smoked Marinated Tri-tips w/ Qview
It actually surprised me that they turned out that way. My previous experience with pork spare ribs and pastrami on the Traeger didn't really show that much temp difference from front to back on the grid. I figured I would just start pulling them off as they hit temp... luckily, it all worked... -
Smoked Marinated Tri-tips w/ Qview
I've been cooking since I was tall enough to stand at the kitchen counter, and grilling since I was old enough to start the charcoal on my own. So I guess cooking comes as second nature. I've tried my hand at smoking many timed over the years, with mixed results - some edible... so not so much... -
Smoked Marinated Tri-tips w/ Qview
Thanks for the encouragement guys! Since they all come from the same cow I would venture to guess it's available outside of the West Coast. I'm pretty sure the tri-tip comes from the butt portion of the bottom sirloin. I've seen the cut we know as tri-tip by several other names in other... -
Smoked Marinated Tri-tips w/ Qview
Time for my weekly smoking project. This week, I smoked up half a dozen tri-tip roasts for a family birthday party. Started with 6x 2-2.5 lbs tri-tip roasts that were marinated in a bottled "carne asada" sauce and crushed garlic, overnight. A pile of beef, ready for the smoker! Got the... -
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Hello from California!
Does anyone know how long new posts generally wait for moderator's approval before they make it on the site? I posted about my first Pastrami yesterday, but it never showed up on the site. Not sure if it got lost and I should repot, or it's just sitting in queue and I should be patient. Any... -
My First Pastrami w/ QView
So tried my first pastrami yesterday. Didn't plan ahead, so bought a pre-corned beef from the local supermarket: Gave it an hour soak in cold water to pull some of the salt out: Gave it a good heavy rub, based on this Pastrami recipe: Smoked the Pastrami over a mix of Oak and Apple...
