I've smoked plenty of Central Texas-style meats on my smoker. What's your favorite BBQ recipe for a different style of BBQ?
Keeper of The Spirits said:
https://amazingribs.com/tested-recipes/sausage-recipes/texas-hot-guts-smoked-sausage
NColoradoAG said:
Santa Maria style tri tip
I can find prime grade tri tip at Costco. Assuming you don't have a santa maria style grill, reverse sear. Season heavily with salt, pepper, and garlic. Smoke at 225 preferably with oak until 120. Rest while getting the grill as hot as possible. Sear flipping frequently to develop a crust until 135. Rest 10 minutes. Slice against grain (tri tip grain runs two ways so cut in half first). Serve with pinquito beans (available online, cranberry beans are a decent sub), tossed green salad and grilled garlic bread. Traditional central California BBQ.Chipotlemonger said:
What are y'all doing for your tri tip? That sounds mighty good this time of year.
Strange, that's pretty in line with how I go about it and described in this thread. It is a bit chewy as a cut though, but i wouldn't say tough.Bruce Almighty said:
I can't seem to make a good tri-tip. I've used the amazingribs recipe and it always comes out tough, even though cooked medium rare and sliced against the grain.
ORAggieFan said:Strange, that's pretty in line with how I go about it and described in this thread. It is a bit chewy as a cut though, but i wouldn't say tough.Bruce Almighty said:
I can't seem to make a good tri-tip. I've used the amazingribs recipe and it always comes out tough, even though cooked medium rare and sliced against the grain.
How thick are your slices? I usually slice pretty thin. Slightly thinner than youd slice brisket.Bruce Almighty said:
I can't seem to make a good tri-tip. I've used the amazingribs recipe and it always comes out tough, even though cooked medium rare and sliced against the grain.
NColoradoAG said:How thick are your slices? I usually slice pretty thin. Slightly thinner than youd slice brisket.Bruce Almighty said:
I can't seem to make a good tri-tip. I've used the amazingribs recipe and it always comes out tough, even though cooked medium rare and sliced against the grain.
Bruce Almighty said:NColoradoAG said:How thick are your slices? I usually slice pretty thin. Slightly thinner than youd slice brisket.Bruce Almighty said:
I can't seem to make a good tri-tip. I've used the amazingribs recipe and it always comes out tough, even though cooked medium rare and sliced against the grain.
I could be slicing to thick, but I'd say maybe 1/4 inch. It could just be personal preference though as I find the meat somewhat bland, or it could be quality. The beef in stores is somewhat lacking in quality where I live, so I get most of my beef from a local rancher. Tri-tip is a cut I buy at the store.
Lt. Joe Bookman said:
Living out here on the west coast... so tired of tri-tip. It's okay, but it's basically just grilling a cheap piece of sirloin.
NColoradoAG said:Lt. Joe Bookman said:
Living out here on the west coast... so tired of tri-tip. It's okay, but it's basically just grilling a cheap piece of sirloin.
Must be eating some ****ty tri tip.