Food Smokers and Smoking Tips/Tricks/Techniques

So what he is talking about is using your grill to create 2 zones, a really hot side and a cooler side. A guy named Meathead who runs Amazing Ribs came up with it. Before that we did Sear and Slide and to be honest the Reverse sear (cool low heat then sear when almost done) is a bitch to pull off when it is really cold the meat cools off too much by the time you can sear it. Given your location you will struggle with the same challenges I do on the grill outside. But who wants to cook a steak in the oven or frying pan even if it is cast iron?

First seeing how you have a deer in your avatar don't change what ever your doing when your cooking wild game. It is lean and a whole different story. But for beef, corn feed not organic grass fed, there is a pretty well established way of cooking it. You need an instant read thermometer. Take the meat out an hour before you cook it and salt it with Kosher salt and then come up to room temperature. Learn how to cook on your grill with a 2 zone system. And it is well worth it. An article on the site Amazing Ribs about Reverse Sear and temps is Here.

Once you have an instant read thermometer and learn how to sear and slide, and reverse sear, you will not ask about cutting a 1 lb. steak in half. Most of mine are 2-3 inches thick. I went to the grocery store at lunch time and had my heart set on a Prime grade Ribeye steak a couple of inches thick for tonight or lunch tomorrow. The place was a zoo and there was nothing in the case even close. The cutters all know me and one of them said he didn't have time to cut one for me but be right back. He came out with an $80 standing rib roast which was perfect. I will cut my own steaks from it and it is basically the same thing you have but with bone in. And I will only cut about 3 steaks from it.

Remember that a lot of what you read will not work quite the same where you live and you'll be fine. But think you already have that figured out by now.

 

That's how I would do it.

 

Sear those puppies first on your grill, then slide them off to the side and let them finish getting up to temp. Or in your case likely one steak if it is only 1 pound.



Just my opinion, and those of my taste buds.

 

Amazingribs is a great site, but no way in hell that guy came up with the idea of doing 2 zone cooking on a grill.

 

Agree, it was the reverse sear that I was talking about that came from there. We did just fine for years with the sear and slide....

 

Any of y'all have a good marinade for tri tip??


Looking for something other than SPG. Or similar.


Actually, doing 4 tri tips tomorrow....any good recipes??

 

Living in Wyoming means I will never get quality BBQ from a restaurant. When we decided to visit my girlfriends family in Texas for Christmas I made one demand. We have to go eat at Franklin BBQ. His work ethic and love for BBQ has put his small restaurant on my "must eat" list. We arrived at 7:30 and was served at 11:30.

The experience was awesome. We were surrounded by BBQ lovers from all over. The staff went above and beyond to make sure everyone in line had refreshments. Top notch crew. Unfortunately I wasn't able to meet the man himself, but the food was amazing.

We had brisket, pulled pork, pork ribs, beef rib, and sausage. Everything was top notch. The pork ribs were a bit dry but the glaze was on point.

Worth the wait? I didn't see one person leave disappointed...

 

Nice! Beef ribs? Definitely TX. I don't know anyone who makes those regularly here. They look huge compared to the bread!

 

They only make them on certain Saturday's. That single rib weighed 1.2lbs...and that was the small piece.

 

That was a short wait for Franklins.

 

When all else fails, mix a beer with Italian dressing.

 

In my experience with tri-tip less is more. Tri-tip has a great beefy flavor on its own and doesn't need to be jacked with. However, if you must, then maybe a brisket dry rub. This one is pretty good. I know it's not a wet marinade but may work for you...

 

We like to put a decent coat of dry rub on our tri tip and that's it. Something to give some spice/salt to the meat. I would imagine any good steak marinade would suit it well though.

 

I only occasionally use a marinade or rub anymore. I use to use them alot but I'm more of the "less is more" type these days. I use mostly mesquite wood with a good shot of pepper and the smoke from it gives the meat a little zip without losing the base meat flavor and texture.

 

Ham and tri tip.

 

Got a late start. This is a pork tenderloin, rubbed with brisket rub, and wrapped in bacon.

 

Turkey for Christmas dinner on the smoker today. It was a great hit with everyone.

 

I've been over at my parents all weekend and now I'm back home. Today it's my turn to host. Picked up a 4 rib, 8 lb prime rib Saturday (usda prime from fresh market). Getting the grill prepped now, can't wait until this baby is done.

Dry brined 24 hrs, rubbed and tied

Pan to catch the drippings, should make a pretty tasty gravy

 

Dat gonna be gud. Went to daughter in laws for Christmas, she made prime rib. Overcooked it. Felt bad for her, didn't want to give her pointers on how to avoid. She went by time only, no therm. Doh!

 

Live and learn!