Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

notbob said:
So I did a little bit of smoking this week for a party this Saturday.


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Anyone have suggestions on what kind of bread I should get? I was thinking Hawaiian rolls and hamburger buns. I also don't know what kind of quantity I should get. I made about 28lbs of meat for 30-40 people
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Nice!! Address??

I'd suggest bolillo rolls too, maybe. But, depending on which bread you get, figure on 1 to 1.5 per person. Hawaiian rolls maybe even 2 or 3 per person...they're addictive. So maybe 2-3 Hawaiian rolls and 1-2 buns per person should do it right. It'll probably end up with one bun per person, but better to have extra and not have to make the emergency trip.
 
Hawaiian rolls I have found are the best, a little coleslaw, some pulled pork, maybe some cheese. looks amazing!
 
Some recent fun with ribs. This was right after I glazed them. The sun really made the color bright looking.

4 hours @275 smoked with hickory.
 
Hey all, I was trimming a tri-tip for smoking tomorrow and as I cut through a layer of fat I cut through a rather bulbous sack. It was deep red inside, somewhat spongy and pretty much contained within the layer of fat. I've never seen anything like it in a hunk of meat I've prepped before. Has me worried it was some sort of parasite or maybe a tumor. Anybody run across something similar? I've cut it out but should I trash the whole tri-tip and play it safe?

I'll try and post pics but the host I usually use is acting up.
 
Hey, Beerman. My buddy sent me the same link. From what they talk about, seems like it was a lymph node or nodule. It didn't give off any bad odor that I could tell. Most posts I've read have either said take it back (I already rubbed and marinated it, so I doubt that's possible now) or cut it off and you're good to go. I was planning on cooking it medium rare but will probably up it to medium. If my friends and I all get mad cow disease, we'll know how it happened.

I got it from my local Ralphs and have never had a problem with their cuts. In fact, this particular Ralphs was recommended to me by a buddy whose opinion when it comes to food I respect. There are other shops I get my meat from which I might defer to next time, but the discount for being a Ralphs shopper turned this $33 tri-tip into a $19 one. Hard to pass that up.
 
I, too, frequent Ralph's. but the only meat I will not touch is their tri tip. Costco's twin packs go for around $25 so that in itself is a much better deal.
 
Speaking of tri-tips, I smoked a Trader Joe's Santa Maria marinated one yesterday. It was a hair under two pounds, went for two hours and fifteen minutes at 225, with hickory chips. Pulled it when it reached 145 and let it rest in foil for 15 minutes. It came out amazing, sorry no pix this time. This was my first time doing a TT in my MES30, and won't be my last.
 
FYI, the tri-tip looked fine and tasted fine as well. Nothing out of the ordinary to comment on. If that changes, I'll let yall know.
 
Don't mind me just driving through Texas. Stopped at a place called Rudy' s.

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For a small chain they knock brisket out of the park.
 
I've had that node in the fat before. cut it out and carry on. Glad you didn't toss it.

I love cooking tri tip old school over oak logs on a Santa Maria grill. I tend to pull them off at 130, tent in foil, them rest for 15 minutes before slicing. Usually up to about 137/140 by then.

Really too bad we can't bring smokers/grills to Staples for a tailgate. Maybe they'd let us at Toyota before a prospects game... or at least not kick us out.
 
It's Hatch Chile season so I'm gonna try and make some Chile verde. [MENTION=21094]Krussadams[/MENTION] you are the big hatch fiend right?

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notbob said:
It's Hatch Chile season so I'm gonna try and make some Chile verde. [MENTION=21094]Krussadams[/MENTION] you are the big hatch fiend right?

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Hell yes I am! I just picked up 38 pounds of roasted hot hatch chiles last weekend:

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Freezer's full of New Mexico deliciousness.
Courtesy of El Rey Farms (www.elreyonline.com)

Do let me know how your chile verde turns out...?
 
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Krussadams said:
Hell yes I am! I just picked up 38 pounds of roasted hot hatch chiles last weekend:

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Freezer's full of New Mexico deliciousness.
Courtesy of El Rey Farms (www.elreyonline.com)

Do let me know how your chile verde turns out...?
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Its was great but i forgot to take pics. My only complaint was that there ended up being too much liquid.
 
notbob said:
Its was great but i forgot to take pics. My only complaint was that there ended up being too much liquid.
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Nice! Let me see what I can pry out of my mother-in-law. She makes a mean Hatch chile verde.
 
Went by the store today, and this little tri tip kept making eye contact. I gave in. Sprinkled it with Montreal Steak Seasoning and some garlic powder and gave it a quick smoke on hickory to a wonderful medium rare. Got so excited I forgot to let it rest some before slicing. No matter...It was outstanding.

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Probably will try a different rub next time. This was good, but I think I can find better.
 
Krussadams said:
Went by the store today, and this little tri tip kept making eye contact. I gave in. Sprinkled it with Montreal Steak Seasoning and some garlic powder and gave it a quick smoke on hickory to a wonderful medium rare. Got so excited I forgot to let it rest some before slicing. No matter...It was outstanding.

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Probably will try a different rub next time. This was good, but I think I can find better.
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Meatheads big bad beef rub is the only thing I use for tri tip
 
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