The Grill and BBQ thread

#1,928
#1,928
cali_vol said:
Thanks, since moving to California we actually have it quite a bit. It's very available and pretty reasonable. It's quickly become one of my favorite things to grill.
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I was gonna ask where you got it then I remember you were in California.

Had it from some "farms" something around Thousand Oaks and it was awesome. Hard to find this cut around here though.
 
#1,929
#1,929
volinbham said:
I was gonna ask where you got it then I remember you were in California.

Had it from some "farms" something around Thousand Oaks and it was awesome. Hard to find this cut around here though.
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I want to say we got one at Costco. Like the flat iron, a very economical, yet delicious, cut of meat.
 
#1,933
#1,933
cali_vol said:
Very similar. Very lean, steak like cut. Absolutely fanaominal.
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Used to season with just garlic salt and pepper, and cook over an oak grill. Serve topped with a bit of homemade salsa and a side of homemade garlic bread and chili. They also make a heck of a sandwich. When we used to fly back to California to visit family we'd buy several and freeze them solid and bundle them in our luggage for the flight home. They'd still be frozen when we get home and have it once a week till it ran out. We have a butchers shop in Dalton that can cut it and I've been told Ingles can get it, but it's like 3x normal price. I haven't pulled the trigger and gotten one yet.
 
#1,934
#1,934
cali_vol said:
Thanks, since moving to California we actually have it quite a bit. It's very available and pretty reasonable. It's quickly become one of my favorite things to grill.
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Grill or smoker? It looks grilled (and delicious).

I've seen them smoke it on the BBQ competition shows and they always talk about how difficult (tough) it is.
 
#1,935
#1,935
VolMax said:
Grill or smoker? It looks grilled (and delicious).

I've seen them smoke it on the BBQ competition shows and they always talk about how difficult (tough) it is.
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You typically grill it like a steak. I've tried smoking and it really doesn't work.

I've pretty much got it down to a science. I trim the tri-tip and then marinate and freeze. When I cook it, I take it out the day before and leave in the fridge until I cook it. I then salt just before cooking and sear for 2-3 minutes per side and then grill indirect at about 350 degrees until the internal temp is 132 degrees. I let it rest and add a finishing salt. Comes out perfect every time.
 
#1,936
#1,936
chatsworth_vol said:
...it's like 3x normal price.
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Both tri-tip and flat iron are $8.99/lb to $14.99/lb in my neck of the woods. Shoulder tender is regularly $12.99/lb. Utility-to-select grade cuts from local Halal butchered beef can sometimes be found for $2 to $4 per pound less.
 
#1,942
#1,942
Thinking if finally pulling the trigger on a masterbuilt 32 inch 800 watt electric smoker. All the reviews are good. Any opinions/experiences?
 
#1,944
#1,944
Maybe this should go into a thread of its own and it can be moved if necessary.

I have a upright cabinet smoker and a medium size stainless gas grill. While slaving away on SWMBO's latest project, a low wall around the perimeter of our yard, it occurred to me that this would be a good time to incorporate my grill, smoker, a small fridge, and a sink into an outdoor smokin, grillin, swillin, and chillin area as part of her Great Wall of California. I plan on pouring a 4" concrete base and then building the framework from 2x4's and cover the frame with plywood and then maybe lick-n-stick stone or tile. I will probably build it as an "L" shape about 8 feet along one side and 4 feet on the other.

Anyhoo, have any of you built something like this and do you have any do's and don't s to pass along?
 
#1,945
#1,945
Chuck rubbed with salt and pepper central Texas style, and a small boneless chunk of pork butt rubbed with Honey Hog by Meat Church. I love that stuff.
 

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#1,948
#1,948
wildnkrazykat said:
Thinking if finally pulling the trigger on a masterbuilt 32 inch 800 watt electric smoker. All the reviews are good. Any opinions/experiences?
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I have the 40. Have done wings and a butt so far. Easy peasy.

Doing ribs today - just put them in.

My research indicated the first generation (smoke outlet on top and controls on the back of the top sticking up) or Gen 2.5 (smoke outlet on top, controls on front top but with sun glare cover) are the ones to get. Gen 2 (smoke outlet on side and controls on front) are the ones to pass on. Has something to do with distribution of heat inside and hot/cold spots.

Lot's of Gen 2's out there at the big box stores. Let me know if you need more info.
 
#1,949
#1,949
TennVOLS93 said:
Smoking for the first time ever. 11 pound Boston butt on my new chargriller with the fire box!
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Be prepared for a long day. If you don't have one, invest in a Maverick type temp sensor and wireless receiver.

This is the one I have
41-XT1vuFsL._SY355_.jpg
 
#1,950
#1,950
For Kat

Gen 1 = ok
MAsterBuilt.jpg


Gen 2 = avoid or be prepared to do some work arounds to get the heating right. They probably work fine but most of the complaints were about this version.
41ZSGAEvHhL.jpg


Gen 3 = ok
f1376b1b-6b9d-4b0f-86c7-a5172ee71ecf_1.1e58b30eb40ca11bffecb782dae6860f.jpeg
 
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