The Grill and BBQ thread

[UT_VOLS13]

Pickled Jalapeño, Caramelized Onion & Garlic Cashew Cream Pizza

 

[UT_VOLS13]

Vegan Ricotta, Candied Chilli & Roast Squash Sauce Pizza

 

[Boca Vol]

Let me know what ya think brother

1st, whatever they charge to put it together for you, it is worth it. What a PITA! If you have patience and enjoy tiny screws at awkward angles, go for it. I figured it would give me something to do while at home.... LOL!

I got it put together and fired it up. It starts quickly and gets up to temp quickly. I may toss a rack of ribs or some country ribs on it tomorrow to mess around with it and get a feel for temps, etc. It seems very sturdy. For $500, I'm pleasantly surprised.

 

[SoddyAllVol]

1st, whatever they charge to put it together for you, it is worth it. What a PITA! If you have patience and enjoy tiny screws at awkward angles, go for it. I figured it would give me something to do while at home.... LOL!

I got it put together and fired it up. It starts quickly and gets up to temp quickly. I may toss a rack of ribs or some country ribs on it tomorrow to mess around with it and get a feel for temps, etc. It seems very sturdy. For $500, I'm pleasantly surprised.

Preciate it dog

 

[volfanjustin]

For anyone that has done a tri tip, I have never done one and could use some tips. I have watched a few videos and most say season like a steak or brisket and reverse sear

 

[NochNoch]

For anyone that has done a tri tip, I have never done one and could use some tips. I have watched a few videos and most say season like a steak or brisket and reverse sear

I cheat on my tri tip from a seasoning perspective bc I buy mine directly from a local butcher who has it pre-marinated in a bag that is so damn good. On the cooking part though I definitely would go with the reverse sear.

 

[chatsworth_vol]

For anyone that has done a tri tip, I have never done one and could use some tips. I have watched a few videos and most say season like a steak or brisket and reverse sear

There are 2 primary methods. Traditional Santa Maria bbq I grew up with calls for light seasoning (garlic salt & pepper for us) and cooked quickly over an oak fire. That's how I grew up with it and love it, but the last few years I've been doing it as reverse sear and it is amazingly much much better. I'll do the same seasoning sometimes adding some dark & smoky chipotle from flatiron pepper co, and then reverse sear it. I'll do it between 275-300 to an IT of 135° then sear. This comes out to the most amazing tri tip I've ever had.

 

[kiddiedoc]

For anyone that has done a tri tip, I have never done one and could use some tips. I have watched a few videos and most say season like a steak or brisket and reverse sear

Try this rub, available at me local Ace hardware and online:
Hardcore Carnivore: Black shaker jar

 

[NochNoch]

Try this rub, available at me local Ace hardware and online:
Hardcore Carnivore: Black shaker jar

Jess’ stuff is really good

 

[chatsworth_vol]

Try this rub, available at me local Ace hardware and online:
Hardcore Carnivore: Black shaker jar

I'm gonna have to give that a shot. It looks interesting. I like trying different seasoning mixes, but typically nothing compares to good old GS & P. I'm always in the market to try though.

 

[volfanjustin]

There are 2 primary methods. Traditional Santa Maria bbq I grew up with calls for light seasoning (garlic salt & pepper for us) and cooked quickly over an oak fire. That's how I grew up with it and love it, but the last few years I've been doing it as reverse sear and it is amazingly much much better. I'll do the same seasoning sometimes adding some dark & smoky chipotle from flatiron pepper co, and then reverse sear it. I'll do it between 275-300 to an IT of 135° then sear. This comes out to the most amazing tri tip I've ever had. View attachment 269939

Thanks for the tips, that looks great

 

[volfanjustin]

Try this rub, available at me local Ace hardware and online:
Hardcore Carnivore: Black shaker jar

I will try, thank you

 

[UT_VOLS13]

The most important is to cut the tri-tip correctly. IMO

How to Cut Tri Tip - Learn the Best Way to Cut Your Tri Tip Steak

 

[Boca Vol]

Check out what arrived on the same UPS truck yesterday from SRF and Simpson's meats. (SRF: 2 slabs of Kurobuta spares, 2 Picanhas, a 3.2lb. rib-cap...Simpson's: 6 Prime NY Strips, 2 containers of 'minner cheese, Chimichurri sauce, and their S&P rub)

 

[UT_VOLS13]

Check out what arrived on the same UPS truck yesterday from SRF and Simpson's meats. (SRF: 2 slabs of Kurobuta spares, 2 Picanhas, a 3.2lb. rib-cap...Simpson's: 6 Prime NY Strips, 2 containers of 'minner cheese, Chimichurri sauce, and their S&P rub)

View attachment 269967

Have you tried Porter Road? They are out of Nashville.

Delivering Life Changing Meat

Crowd Cow is very good as I have tried them.

Craft Meat Subscriptions, Meat & Seafood Delivery | Crowd Cow

 

[Boca Vol]

Doing a rack of the spares I received yesterday 3-2-1 style. Should be ready about 6PM.

 

[JCHateSteve]

For anyone that has done a tri tip, I have never done one and could use some tips. I have watched a few videos and most say season like a steak or brisket and reverse sear

I like to marinate mine over night then do the reverse sear.

 

[JCHateSteve]

County style ribs today.

 

[Boca Vol]

View attachment 269972
County style ribs today.

Could be my favorite inexpensive meal! I love 'em!

 

[JCHateSteve]

Could be my favorite inexpensive meal! I love 'em!

This is the first time I've made the actually.

 

[UT_VOLS13]

I second this. Got the joetisserie a few months ago and love it.

I decided to pull the trigger on a Joetisserie and Napolean basket.

 

[Boca Vol]

This is the first time I've made the actually.

Let me know what you think. It's the same cut as a boston butt...just cut in "steaks" across the bone.

 

[ninerplaya57]

I decided to pull the trigger on a Joetisserie and Napolean basket.

Let me know your thoughts. I love using the Joetisserie.

 

[Boca Vol]

Here's the final product on the Kurobuta spares. Didn't quite need 6 hours. Probably could've gone 2.5, 2, 30 minutes, but the flavor was incredible. I seasoned with Fox Bros. BBQ rub (out of Atlanta), along with a mild sprinkle of Dizzy Pig's Peruvian-ish and used Fox's sauce for a light glaze.

 

[UT_Dutchman]

Here's the final product on the Kurobuta spares. Didn't quite need 6 hours. Probably could've gone 2.5, 2, 30 minutes, but the flavor was incredible. I seasoned with Fox Bros. BBQ rub (out of Atlanta), along with a mild sprinkle of Dizzy Pig's Peruvian-ish and used Fox's sauce for a light glaze.

View attachment 270022

That thing looks like it cooks very evenly. Very nice looking ribs.