Bob's Beef-O-Rama re-do 7/15/17 (Added Extras!!!)

[1buckie]

Here's a fixed up one after FotoFart changed their tune..........curiously, I start off talking about the new & improved PhotoPhucket............cook was from May 2013........


 
1st......
A big hi-howdy shout out to all who are intrepid enough to shovel thru four feet of snow
to get to their cookers !!!!

My Feet....


Yep, it's bare feet, steppin' on hot coals weather in sunny California........

2nd.....
The new & improved Photobucket is running a little slow & takes some getting used to,
but this AM I uploaded a folders worth of pics by hi-liting one, holding the Ctrl. button down,
tapping "A" to hi-lite all & then uploading ( to the wrong folder, so I got to do it again.. :oops: )
took about two minutes to load....good so far...... then Photobucket made the computer so sluggish
that everything wiped out & I  had to re-do this entire post......battin' a thousand, so far.......

3rd......
This is Bob blowin' some thin blue.....



He's old & getting a bit of gray hair....





That speckling you see is what's left of his original jet black coating he had at birth in the mid 1970's.....
He had a hard life before I rescued him & brought him to live here at the Kettle Orphanage......

But, he can still crank out the Q with the best of them !!!

Bob's Beef-O-Rama................

A tri-tip.......


A brisket point......



....but wait....there's more!!!!

[1buckie]

Can't get things to load & preview or save, except for small, tiny sections at a time....this could take forever.....and that's a long time.....

[1buckie]

.....I'll just keep addin' onto this as the site will allow.....

[Travis]

Lookin good, bud. Sure sounds like photobucket is a pain. We're following!

Edit- did you see the voluntary recall on bush's beans? Apparently there is a deal failure. Telling everyone to throw them out.


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[1buckie]

Lookin good, bud. Sure sounds like photobucket is a pain. We're following!

Edit- did you see the voluntary recall on bush's beans? Apparently there is a deal failure. Telling everyone to throw them out.


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No didn't see that.....what dates?


It's not Photobucket any longer....the pics have been replaced by WKC ones, but I still can't load up the whole story at once.....just little snippets & sometimes not even at all.....

[Travis]

https://www.local10.com/consumer/recalls/bushs-baked-beans-recalled-due-to-possible-contamination


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[1buckie]

Can't get stuff to load right here....

this is the tip cooking...brisket is wrapped next to it..........

[1buckie]

Beans almost ready to drop in below...




In jail....

[1buckie]

This was a really great post showing setup, cooking & done/ sliced stuff but it's all chopped up here now.....can't load the whole thing at once for some strange reason....maybe copying the stuff in, the site reads it as SPAM, but no SPAM was cooked this day............ 

[SacramentoWeber]

How do you do your tri tip? Rub? Do you do sear and then indirect?


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[1buckie]

How do you do your tri tip? Rub? Do you do sear and then indirect?


Sent from my iPhone using Weber Kettle Club mobile app

@SacramentoWeber
This one was done fairly slow along with a brisket point, snake burn, no sear....

I've done them for 35 years, a lot of times sear 1st, then indirect for a semi-slow cook....usually somewhat past the doneness most folks go for at med. rare....





Also have done them very low heat, overnite for pulled beef....







Also, on special occasions....deep fried is good...

[LiquidOcelot]

ok so in my exstinisve googling, when I first get into grilling I looked up ways to do tri tip and everything said low and slow makes tri tip tuff. myth?

[1buckie]

ok so in my exstinisve googling, when I first get into grilling I looked up ways to do tri tip and everything said low and slow makes tri tip tuff. myth?

@LiquidOcelot
Yeah Matt......you CAN  do them long & low.....very low heat or they will cinch up.....a lot of folks just don't have the patience to go about things like that carefully.....

I inject with an oil based marinade & run them @ 200-210f for a long time....maybe 10~12 hours....found this by accident cooking at a get-together, when a lot fewer people showed up than was originally thought, I put several tips in a big barrel  cooker (55gal. drum, oriented sideways) & let them go while I was cooking other things.....for hours.....came out wonderfully & months / years later, I tested out whether it could be done on purpose.....happy to report: I've almost never fouled one of these up !!!   

[LiquidOcelot]

@1buckie nice. yea I may not have the patients for that either lol

[dazzo]

Hmmm

Last time I did ribs, I found that a 2x1 snake with RO on the copper OTG runs a long time at that temp.

I LOVE doing the tri tip on the Santa Maria attachment, but I may have to give this a try.

Now, to find tri tip on sale...


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