BBQ food prOn battle

Sharxfan

Well-known member
Yesterday I smoked a tri-tip for the first time. I went in looking for a pork shoulder and they had some prime really nicely marbled tri-tip so I got that instead. I did the 3-2-1 method on that. Also smoked a beauty 4 lb lightning trout I caught on Friday. We brined it for about 6 hrs then smoked for 3. I tried to keep it between 225 and 250.

The fish came out amazing. I was really worried about the tri-tip because it was grey and almost 200 degrees when I took it off. But you could cut it with a fork and it melted as you ate it. Overall it was time well spent. I like cooking where most of what I’m doing is cutting wood and tending a fire (and drinking beer and smoking cigars). .

Rounded out the meal with red lobster biscuits (from a box) and home made ceviche. I hadn’t eaten all day and all I wanted was more room to eat more of it all.

When I smoked some tri tip the other day I seared it in a cast iron pan until I got good browning on it and then I threw it in the kamodo for a few hours until it reached about 135ish then let it sit and ate it. amazingly tender and smoky.
 

mikev

»»───knee───►
Yesterday I smoked a tri-tip for the first time. I went in looking for a pork shoulder and they had some prime really nicely marbled tri-tip so I got that instead. I did the 3-2-1 method on that. Also smoked a beauty 4 lb lightning trout I caught on Friday. We brined it for about 6 hrs then smoked for 3. I tried to keep it between 225 and 250.

The fish came out amazing. I was really worried about the tri-tip because it was grey and almost 200 degrees when I took it off. But you could cut it with a fork and it melted as you ate it. Overall it was time well spent. I like cooking where most of what I’m doing is cutting wood and tending a fire (and drinking beer and smoking cigars). .

Rounded out the meal with red lobster biscuits (from a box) and home made ceviche. I hadn’t eaten all day and all I wanted was more room to eat more of it all.

How do you like that chargriller offset smoker? I have the plain grill but I can get the side box and attach it. Been thinking about it, I hardly use it at all since the BGE gets most of the attention.

Been thinking about trying more smoking
 

Sharxfan

Well-known member
Why use the offset smoker when your BGE already does the job?

On a side note, I scored some Weston vacuum sealers at my local Wally World for $20. They were Mossy Oak branded sealers for hunting season and were normally ~$90. Also got a meat slicer for $20. 150 watt one probably not the best one for what I want to do but I have wasted $20 on worse things plus if it doesn't work right I can bring it back.
 

westie

Its Dethklok!
I did the Chef Morimoto deep fried ribs again. This time I gave them 4 mins in the fryer for a little extra crisp. You have to eat them all or they get mushy the next day.
 

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mikev

»»───knee───►
Why use the offset smoker when your BGE already does the job?

On a side note, I scored some Weston vacuum sealers at my local Wally World for $20. They were Mossy Oak branded sealers for hunting season and were normally ~$90. Also got a meat slicer for $20. 150 watt one probably not the best one for what I want to do but I have wasted $20 on worse things plus if it doesn't work right I can bring it back.

To try something different?
 
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