Food Smokers and Smoking Tips/Tricks/Techniques

I'll stick with mine rare but to each their own

 

Lol. I wish our meat was that cheap. The tritip I did Saturday was like 13-16 a pound

 

I eat my leftover tri tip cold.

 

Sooooo.....this marinating......do you have a recipe??

Also, are you spraying with more of the same marinade?? Not the stuff that sat with the raw ribs, but the same stuff??

 

Cold, sliced super thin, on a french role, with pesto, maybe a slice of mild cheese (provolone or mozzerrela). You're welcome

 

Sirloin for 10 bucks or more? Nope.

 

I marinate my steaks.

 

All this talk of tri tip! Picked up a small one at HEB, spicy pit faced rub.

 

I just do 1 part sugar ( brown sugar seems to caramelize better ) to 1 part shoyu and just add crushed garlic and ginger to your liking. Can dilute with some water or use less sugar but I like it 1 to 1 . I just save some of the marinate in spray bottle and leave in a cooler .Havent had any problems . You can always leave some on the side before putting in ribs .Can also brush on like sauce . Thinking about it now that you mentioned it guess would be safer to put some on the side before marinating ribs .
Also like to soak at least 2 days .More tasty .

 

Here you go, the 2 posts I made with the options I listed for you

Food Smokers and Smoking Tips/Tricks/Techniques

Food Smokers and Smoking Tips/Tricks/Techniques

Yep pie plates, CorningWare Blue Cornflower pattern which came out in 1958, the year I was born. My grandfather helped manufacture them he was a Ceramic Engineer at Corning Glass. He also helped design the 200 inch glass for the Hale telescope at Mt. Palomar after the first casting cracked. It was double the size of any other scope at the time, and was one of the first uses of Pyrex. Everyone in my family had CorningWare and Pyrex and still does. Including me. I was supposed to be a ceramic engineer but decided that was boring so went into watching water boil for 20 years

Yes I marinate and also inject. Marination does take awhile to be effective. Injection helps speed up the process. I'm a big fan of Harry Soo the king of the WSM. And caught this video today on cooking steaks. Marinade. Grillgrates. And a lot more, this is how I will do my next ribeye or capsteak..

Tri tip is all over the country, it has been sold for years by the large distributors to restaurants as roast beef. I used to cut meat for Acme Supermarkets from 74-76. Then when the luxury tax came into play during the Carter Administration to help try and slow inflation and interest rates many cuts of meat got their name changed to get around the luxury tax. Things got messed up in a hurry and not just the names of cuts of meat. It was bad enough that I reenlisted, there were no jobs to be had.

Not trying to be political it is what happened at the time. And the worst part was Jimmy Carter was a graduate of the Navy Nuclear Power School

 

Hot Rock make steam. Steam make boat go!

 

I learned a new to me trick today with peeling whole garlic cloves. Throw them in a tupperware bowl and slap the lid on and shake the shit out of it! Violà!

 

Well that’s cool going to try it

 

Haha totally easy... Compared to any other way I know anyways!

 

So you’re saying I made roast beef tonight?

 

Now come up with a way to keep most of it from sticking to the blade while dicing.

 

Santoku knife.

 

Tried it, no worky.

 

Look carefully before you season it. There's actual grain in two (almost 3) different directions. Find where they meet and start cross grain cuts from there in each direction. Not my pic...found online but illustrates it perfectly.