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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #151
    Selke Smooth notbob's Avatar




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    Apple wood smoked chicken

    Last edited by notbob; August 4th, 2013 at 09:31 PM.
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  2. #152
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by notbob View Post
    Apple wood smoked chicken

    looks great. and how was it?
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  3. #153
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    Flippin amazing. I had some trouble getting the temp right to start but it still came out great.
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  4. #154
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    Quote Originally Posted by notbob View Post
    Flippin amazing. I had some trouble getting the temp right to start but it still came out great.
    I have yet to master that as well. tried starting with 20 coals in the can, getting them all to start ashening, before dumping the coals into the basket where the rest of the unlit coals wait. and wait. and wait. it can get frustrating at times. I read that the trick is to leave all the bottom vents wide open just to get the smoker going quickly. it's all about the timing on when to close the vents partially or completely in order to keep the temp from shooting up too fast or to get the temp to stay within your preferable range.
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  5. #155
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    Yeah I started with a full can. Way too many hot coals
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  6. #156
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    oops. that would have worked much better on a sub-zero cold day.
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  7. #157
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    Quote Originally Posted by BeerMan View Post
    I cook it the same way as you described above. smoke tri tips til the IT reaches above 110, then sear both sides. the temp should reach between 130-140 by then, making it slightly medium rare.

    here's a helpful tip on cutting/slicing the tri tips if anyone desires one so: cut across the tri tip at the midway point, turn the cut halves 90 degrees and slice the meat perpendicular to the first cut. this second step cuts across the grain and makes the pieces easier to chew on.



    you know, I read somewhere that tri tips go by different names in certain areas of the country/world. could that be it? whichever way, they are still underrated
    So i found out today that tri tip is part of the sirloin. They butcher the cows a bit differently in other states and it doesnt yield the tri tip cut.

    Is this really a Tri Tip?

    Is that the big bad beef rub on your tri tip beerman?

    I am gonna make a couple this weekend.
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  8. #158
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    Quote Originally Posted by notbob View Post
    So i found out today that tri tip is part of the sirloin. They butcher the cows a bit differently in other states and it doesnt yield the tri tip cut.

    Is this really a Tri Tip?

    Is that the big bad beef rub on your tri tip beerman?

    I am gonna make a couple this weekend.
    not sure what you were looking at in that link. I get most of the recipe ideas from the amazing ribs site.

    here's the BBBR Big Bad Beef Rub Recipe
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  9. #159
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    Quote Originally Posted by BeerMan View Post
    not sure what you were looking at in that link. I get most of the recipe ideas from the amazing ribs site.

    here's the BBBR Big Bad Beef Rub Recipe
    The link was just info on tri tip. Then I asked what rub you used on the tri tip you posted pics of
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    that's what I used.
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