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

  1. #351
    2nd Scoring Line GALLY's Avatar




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    Quote Originally Posted by rinkrat View Post
    I consider tri-tip as being a big steak. I think they are beter on the grill.
    The best tri-tip is done by sous vide. It is the most tender tri tip you will ever have. I do mine at 136 deg for 36 hours in the sous vide bath. Then sear on the BBQ until the outside gets the BBQ crust. So tender you can cut it with a spoon....yes I said spoon..hahahah

  2. #352
    Go, Kings, Go Rinkrat's Avatar




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    /me googles sous vide
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  3. #353
    Lucky Luc! DRGinLBC's Avatar




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    Not happy...maybe it's my fault.

    Smoked a pork shoulder yesterday. Put him in at 9am...it didn't finish until 10pm. I ended up ordering a pizza.

    4 1/2lbs, bone in, 225-230 smoke, apple wood. Pulled at 190 degrees (didn't pull as well as I had liked but I wanted to go to bed).

    Anyway, I'm having pulled pork for dinner tonight. Woot!

    This is the first time I've done a shoulder and it's taken that long. I usually figure 1 1/2 hours per pound. Stubborn shoulder I guess.
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  4. #354
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by DRGinLBC View Post
    Not happy...maybe it's my fault.

    Smoked a pork shoulder yesterday. Put him in at 9am...it didn't finish until 10pm. I ended up ordering a pizza.

    4 1/2lbs, bone in, 225-230 smoke, apple wood. Pulled at 190 degrees (didn't pull as well as I had liked but I wanted to go to bed).

    Anyway, I'm having pulled pork for dinner tonight. Woot!

    This is the first time I've done a shoulder and it's taken that long. I usually figure 1 1/2 hours per pound. Stubborn shoulder I guess.
    Did you use the crutch when it hit the stall?
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  5. #355
    Lucky Luc! DRGinLBC's Avatar




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    Quote Originally Posted by notbob View Post
    Did you use the crutch when it hit the stall?
    When it hits the stall, I usually foil wrap it. It stalled for a VERY LONG TIME.

  6. #356
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by DRGinLBC View Post
    When it hits the stall, I usually foil wrap it. It stalled for a VERY LONG TIME.
    Interesting. That was one stubborn butt.
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  7. #357
    1st Scoring Line kingnut's Avatar




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    Smoked some salmon collars. Really enjoyed this batch on my new smoker.

    Still need to learn how to load photos int eh thread, but ehres a pic from camera:
    IMG-20131026-00016 | Flickr - Photo Sharing!
    Last edited by kingnut; October 28th, 2013 at 03:51 PM.
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  8. #358
    FBJ
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    Salmon collar. Yum!!!!
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  9. #359
    1st Scoring Line kingnut's Avatar




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    Quote Originally Posted by FBJ View Post
    Salmon collar. Yum!!!!
    This has been my best batch by far. Much easier with the traeger over my brinkman. About all out of collars till next yrs fishing trip.

    Also did anotehr rack of ribs, got more than an 1/8th inch of smoke ring on it. gonna try a tri tip this week end.
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  10. #360
    1st Scoring Line Salty Dog's Avatar




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    Had a party Saturday for my son's 4th birthday - made dogs for the kids and beer bath brats for the adults. Great way to cook for a crowd and keep it hot without drying out.
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