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Smoke off...

Started by bbqking01, May 01, 2018, 09:19:51 AM

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bbqking01

May 01, 2018, 09:19:51 AM
We had a smoke off at my church about a week and a half ago. Stupidly I only got one decent picture of what others where doing. I was the only Weber guy there. Only 1out of 15 doing charcoal. But my Tri tip was a huge hit.
This one pic is of a whole pig this one guy did...it was amazing! I've had whole hog before and didn't like it, but this one was good. A pic of pig, and type of cooker he used.

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Foster Dahlet

#1
May 01, 2018, 10:10:47 AM
Any pics of your tri-tip?
I like my Kettles like my coffee....strong and black.

2019 Black 26" OKP; 2015 Black 22" OKP; 2004 Black SJP; mid 70's Statesman; mid 70's Gourmet, 2017 Black CGA; 2000 Black GGA;

Firemunkee

#2
May 01, 2018, 11:25:19 AM
Cool!

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Together we'll fight the long defeat.

Mike in Roseville

#3
May 01, 2018, 12:23:06 PM
The Caja China! Thats a cool way to cook stuff.

Any insight on the tri tip? What would you do differently next time?


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bbqking01

#4
May 01, 2018, 04:09:44 PM
The Tri tip I did at the smoke off turned out perfect...only problem is I didn't get any pictures...

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bbqking01

#5
May 02, 2018, 08:45:15 AM
I did 5 Tri tip. Rub the night before. Chicken and poultry seasoning mixed with ground coffee. Apple and hickory wood chips mixed. Indirect for about and hour or so. I was running right around 300 degrees. Pulled them off, and cut up right away. Put in foil pan with tin foil over. Juicy and tender.

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addicted-to-smoke

#6
May 06, 2018, 06:03:30 AM
Hey @bbqking01 do you pull yours like steaks or let them ride up to 175 degrees or so? The "alternative" seasonings sound great.

And was this 5 on one 22.5" kettle, or?
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

bbqking01

#7
May 06, 2018, 07:55:33 AM
I actually don't use a meat thermometer on beef usually. These where also bought in a bulk bag, trimmed by me. So they are a little bigger than bought at a store and trimmed. I put three on one grill and two on the other. My lid thermometer read around 300. I started taking them off at around one hour. Plus I cut up the smaller to the bigger. I leave them whole. Take them off and slice thin against the grain. Always turns out very juicy and tender.

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