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Footballguy
Question. Whats the best way to warm up a tri-tip? Have one left over from a bbq this weekend and want to reheat it tonight.
Thanks.
Thanks.
:drool:Weekend cookout draft went well... some pics:
Our private barrel pick of Eagle Rare for 155th Airlift Squadron came in so popped one while prepping the meat.
Bush's Homestyle beans churched up with apple pie filling, sauteed onion & bell pepper, dry rub, thin ribbons of brisket fat trimmings, and beef/pork drippings. Added a bitof pulled pork later. Huge huge hit.
Beef Ribs and shoulder on the smoker.... Beans under them collecting some drippings.
Beef ribs finished. They were fantastic snacks the night before the draft. A touch tough (came off a HAIR early IMO, it was late) but still damn good. Stellar flavor.
Finished Brisket shot #1 and Finished Brisket shot #2. It was among the best I've had. Very moist & Tender. Great bark and smoke ring. Butcher paper is indeed the way to go.
For rub i went with 50% Montreal Steak Seasoning and 50% coarse ground Tellicherry black pepper. The hit of garlic red pepper was a welcome accent to the salt/pepper base rub. They finished and were toweled/coolered still in butcher paper around 10am and sliced at 3pm. Was still plenty hot and incredibly tender.
Holy Cow! Forget about the meat for a minuet - those freakin' beans!Weekend cookout draft went well... some pics:
Our private barrel pick of Eagle Rare for 155th Airlift Squadron came in so popped one while prepping the meat.
Bush's Homestyle beans churched up with apple pie filling, sauteed onion & bell pepper, dry rub, thin ribbons of brisket fat trimmings, and beef/pork drippings. Added a bitof pulled pork later. Huge huge hit.
Beef Ribs and shoulder on the smoker.... Beans under them collecting some drippings.
Beef ribs finished. They were fantastic snacks the night before the draft. A touch tough (came off a HAIR early IMO, it was late) but still damn good. Stellar flavor.
Finished Brisket shot #1 and Finished Brisket shot #2. It was among the best I've had. Very moist & Tender. Great bark and smoke ring. Butcher paper is indeed the way to go.
For rub i went with 50% Montreal Steak Seasoning and 50% coarse ground Tellicherry black pepper. The hit of garlic red pepper was a welcome accent to the salt/pepper base rub. They finished and were toweled/coolered still in butcher paper around 10am and sliced at 3pm. Was still plenty hot and incredibly tender.
Serious question: would these beans be even mediocre without the fat and drippings from the meat?Holy Cow! Forget about the meat for a minuet - those freakin' beans!
Lookin good. Nice job slicing the brisket as well. Looks perfect pencil width. Did you spritz? The glisten on the bark seems to say yes?Weekend cookout draft went well... some pics:
Our private barrel pick of Eagle Rare for 155th Airlift Squadron came in so popped one while prepping the meat.
Bush's Homestyle beans churched up with apple pie filling, sauteed onion & bell pepper, dry rub, thin ribbons of brisket fat trimmings, and beef/pork drippings. Added a bitof pulled pork later. Huge huge hit.
Beef Ribs and shoulder on the smoker.... Beans under them collecting some drippings.
Beef ribs finished. They were fantastic snacks the night before the draft. A touch tough (came off a HAIR early IMO, it was late) but still damn good. Stellar flavor.
Finished Brisket shot #1 and Finished Brisket shot #2. It was among the best I've had. Very moist & Tender. Great bark and smoke ring. Butcher paper is indeed the way to go.
For rub i went with 50% Montreal Steak Seasoning and 50% coarse ground Tellicherry black pepper. The hit of garlic red pepper was a welcome accent to the salt/pepper base rub. They finished and were toweled/coolered still in butcher paper around 10am and sliced at 3pm. Was still plenty hot and incredibly tender.
Pig turned out very nice. We started the pit at 3am and we hit our temps right at 5pm as requested.Doing my first whole hog this Saturday for my wife's grandmother's 100th birthday party. I'm about 90% excited, 10% nervous.
at not being able to open drop box links at workWeekend cookout draft went well... some pics:
Our private barrel pick of Eagle Rare for 155th Airlift Squadron came in so popped one while prepping the meat.
Bush's Homestyle beans churched up with apple pie filling, sauteed onion & bell pepper, dry rub, thin ribbons of brisket fat trimmings, and beef/pork drippings. Added a bitof pulled pork later. Huge huge hit.
Beef Ribs and shoulder on the smoker.... Beans under them collecting some drippings.
Beef ribs finished. They were fantastic snacks the night before the draft. A touch tough (came off a HAIR early IMO, it was late) but still damn good. Stellar flavor.
Finished Brisket shot #1 and Finished Brisket shot #2. It was among the best I've had. Very moist & Tender. Great bark and smoke ring. Butcher paper is indeed the way to go.
For rub i went with 50% Montreal Steak Seasoning and 50% coarse ground Tellicherry black pepper. The hit of garlic red pepper was a welcome accent to the salt/pepper base rub. They finished and were toweled/coolered still in butcher paper around 10am and sliced at 3pm. Was still plenty hot and incredibly tender.
Sorry just saw this. Yeah a couple hits with cider before wrapping. Nothing crazy though. Shocked at the difference butcher paper made. Buddy and I will likely never cook a brisket another way.Lookin good. Nice job slicing the brisket as well. Looks perfect pencil width. Did you spritz? The glisten on the bark seems to say yes?
They're also on the Saucepects instagram page if you wanted to check. Curious for your opinion when you do get around to peeking.at not being able to open drop box links at work
Saw them. Just awesome. Your photography skills are great[icon] said:They're also on the Saucepects instagram page if you wanted to check. Curious for your opinion when you do get around to peeking.
Looks like the $100 buys you a hopper that you can empty, a couple built in probes and an extra grill rack for more cooking surface. Does that sound right?The Commish said:So I am back researching grills. I sold the gas grill, good freakin' riddance!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I am now looking at these Traegers again. I'm trying to understand what the price points get me. I get this Timberline one and all the "stuff" it provides. Not sure I need it for that price. I am trying to figure out the difference(s) between the $999 one and the $899 one. One looks to have a larger cooking area, but both seem to have the same BTU output, so why would I take the more expensive if it only gets as hot as the $899 one but has more space to heat? That seems like a weakening of the system. What am I missing? TIA.
Fan #######g-tastic!Weekend cookout draft went well... some pics:
Our private barrel pick of Eagle Rare for 155th Airlift Squadron came in so popped one while prepping the meat.
Bush's Homestyle beans churched up with apple pie filling, sauteed onion & bell pepper, dry rub, thin ribbons of brisket fat trimmings, and beef/pork drippings. Added a bitof pulled pork later. Huge huge hit.
Beef Ribs and shoulder on the smoker.... Beans under them collecting some drippings.
Beef ribs finished. They were fantastic snacks the night before the draft. A touch tough (came off a HAIR early IMO, it was late) but still damn good. Stellar flavor.
Finished Brisket shot #1 and Finished Brisket shot #2. It was among the best I've had. Very moist & Tender. Great bark and smoke ring. Butcher paper is indeed the way to go.
For rub i went with 50% Montreal Steak Seasoning and 50% coarse ground Tellicherry black pepper. The hit of garlic red pepper was a welcome accent to the salt/pepper base rub. They finished and were toweled/coolered still in butcher paper around 10am and sliced at 3pm. Was still plenty hot and incredibly tender.
Looks awesome. How long did you have the beef ribs on? Never done beef ribs but feel like I have pork ribs down to a science at this point.Weekend cookout draft went well... some pics:
Our private barrel pick of Eagle Rare for 155th Airlift Squadron came in so popped one while prepping the meat.
Bush's Homestyle beans churched up with apple pie filling, sauteed onion & bell pepper, dry rub, thin ribbons of brisket fat trimmings, and beef/pork drippings. Added a bitof pulled pork later. Huge huge hit.
Beef Ribs and shoulder on the smoker.... Beans under them collecting some drippings.
Beef ribs finished. They were fantastic snacks the night before the draft. A touch tough (came off a HAIR early IMO, it was late) but still damn good. Stellar flavor.
Finished Brisket shot #1 and Finished Brisket shot #2. It was among the best I've had. Very moist & Tender. Great bark and smoke ring. Butcher paper is indeed the way to go.
For rub i went with 50% Montreal Steak Seasoning and 50% coarse ground Tellicherry black pepper. The hit of garlic red pepper was a welcome accent to the salt/pepper base rub. They finished and were toweled/coolered still in butcher paper around 10am and sliced at 3pm. Was still plenty hot and incredibly tender.
How does the Weber briquettes stack up with the KB? I was in Target today and they are running a clearance on the WB. A 20lb bag is normally $20 and it's now $6.It's that time to load up on Kingsford Blue!
Buy 6 of them. Tell her it's like Clinique Days for guys.How does the Weber briquettes stack up with the KB? I was in Target today and they are running a clearance on the WB. A 20lb bag is normally $20 and it's now $6.
Thanks for the kind words! Means a lot coming from you, GB.Saw them. Just awesome. Your photography skills are great
Thanks man! The brisket and beef ribs were the highlight for me, for sure.Fan #######g-tastic!
Everything looks great but a special call out for the brisket! It looks absolutely perfect. Also a little jealous of the Eagle Rare private barrel.
Edit: Why is "frick-ing" not allowed?
Beef ribs went on around 5ish and came off a bit after 11.. no wrapping so I'm guessing around 6-6.5hrs. Could have stayed on just a bit longer and next time I'll paper wrap them.... but they were extraordinarily tasty.Looks awesome. How long did you have the beef ribs on? Never done beef ribs but feel like I have pork ribs down to a science at this point.
Do you cook them to a specific temp? How do you tell if they are done? What temp was the smoker?Thanks for the kind words! Means a lot coming from you, GB.
Thanks man! The brisket and beef ribs were the highlight for me, for sure.
Beef ribs went on around 5ish and came off a bit after 11.. no wrapping so I'm guessing around 6-6.5hrs. Could have stayed on just a bit longer and next time I'll paper wrap them.... but they were extraordinarily tasty.
I wish....I don't think I could be further away from you and still be in the continental US. I'm in central Florida now, just recently moved from South Carolina. So I guess that settles it. I don't think I'd ever use the features of the $1700 one and the $899 one is out.....$999 it is. Now I just need to find one near me. That seems like it might be a challenge. Need to look.The pro (100 more) has a better base and a better controller with two temperature probes.
The temp probes alone make it a no brainer. Well worth a hundred bucks. I sell these at work and don't even stock the cheaper version.
You're in the Seattle area, right? I've got a pro 34 in stock I'll make you a great deal on if you want.
Doing my first smoke right now with ribs and I have a few questions for the WSM owners. Initially I had an issue getting it over 200 degrees but it's now it to 230 but I'm running with vents wide open and wondering what to do when I'm cooking something else and want it to run hotter.I've been looking for a new smoker to replace my Brinkmann propane version. She served me well for several years but I wanted to move to charcoal. I've been scouring auction sites and Craigslist ads for several months and finally found a WSM 22.5" for $250 NIB that also included a cover.
Pretty stoked and I'll be christening this weekend with some ribs!
1. I fill my charcoal bowl to the top with charcoal. Then, for low and slow smoke i use the minion method and take about 16 birquettes and put them into the chimney then once lit put them onto the pile. If i need a hotter temp i may use half a chimney or more. If you are using water in the water bowl it will be more difficult to get the temps up.Doing my first smoke right now with ribs and I have a few questions for the WSM owners. Initially I had an issue getting it over 200 degrees but it's now it to 230 but I'm running with vents wide open and wondering what to do when I'm cooking something else and want it to run hotter.
Thanks for all the feedback and suggestions!
- How much charcoal. I have the large Weber charcoal chimney and filled it to the top. After dumping into the WSM it didn't seem like much so I added a little more. This thing is pretty big so I'm curious how filled your charcoal ring is for both a short rib cook (6 hours) as well as a longer cook for say brisket.
- Directions say to fill H2O bowl to within a 1/2" to top of bowl. Wondering if that's too much and a reason for the 230 top off.
- The door lets out some heat. Nothing major but I'm wondering if some of you have bought the gasket kit and if so if you think it was worth it.
- Two large racks of ribs both put on top. You guys also put both on top or one on each rack? I would think two on top would be optimal.
Pretty much this. I started out filling my water pan and had trouble at times keeping my Temps up, especially in winter months. I started using a teracota pot dish triple wrapped in foil. Makes for easier cleanup.1. I fill my charcoal bowl to the top with charcoal. Then, for low and slow smoke i use the minion method and take about 16 birquettes and put them into the chimney then once lit put them onto the pile. If i need a hotter temp i may use half a chimney or more. If you are using water in the water bowl it will be more difficult to get the temps up.
ETA: whatever leftover charcoal there is dont throw it away. Just reuse it for the next smoke and add new charcoal over it.
2. I dont use water in my water bowl. I wrap it with foil. Uses less energy so i can get hotter temps if need be. Also easier to clean up. Plus water doesnt make much of a different bbq wise. This is probably the reason your temp was low.
3. I havent modded the door. some do. But while some smoke gets out there its never been an issue for me.
4. if i can fit on one rack i use one rack. Mostly because i monitor temp at the grate level so that helps me to be certain what the temp is. Never trust the temp on the lid of the smoker. Get your own thermometer.
btw check this site. Has a lot of good info regarding the WSM. http://virtualweberbullet.com/
How much water?I always put water in the wsm bowl and can easily get 250 to 300 with vents not all the way open. Water is not the reason you are maxing at 230.
I've sometimes struggled to get Temps going if I didn't add enough fully lit coals.
Very imperfect methods for me... I fill it with a ~1 gallon watering can. Fills it half to 3/4 fill. Always have water still in there after 4 to 10 hours.How much water?
I'm thinking the issue is trifold. Too much water, not enough coals & maybe also new smoker & no build up on the inside (I've read new ones run a little cool until they get some buildup).
I use a full water bowl for low and slow, helps to stabilize the temp like a heat sink.1. I fill my charcoal bowl to the top with charcoal. Then, for low and slow smoke i use the minion method and take about 16 birquettes and put them into the chimney then once lit put them onto the pile. If i need a hotter temp i may use half a chimney or more. If you are using water in the water bowl it will be more difficult to get the temps up.
ETA: whatever leftover charcoal there is dont throw it away. Just reuse it for the next smoke and add new charcoal over it.
2. I dont use water in my water bowl. I wrap it with foil. Uses less energy so i can get hotter temps if need be. Also easier to clean up. Plus water doesnt make much of a different bbq wise. This is probably the reason your temp was low.
3. I havent modded the door. some do. But while some smoke gets out there its never been an issue for me.
4. if i can fit on one rack i use one rack. Mostly because i monitor temp at the grate level so that helps me to be certain what the temp is. Never trust the temp on the lid of the smoker. Get your own thermometer.
btw check this site. Has a lot of good info regarding the WSM. http://virtualweberbullet.com/
1. That's my main problem. I was no where close to filling up the entire ring. I filled up the chimney starter, dumped the coals in and thought "No way that's enough" and then put a few more on top. Next time I'll fill the while ring and just reuse what's left on the next smoke.1. I fill my charcoal bowl to the top with charcoal. Then, for low and slow smoke i use the minion method and take about 16 birquettes and put them into the chimney then once lit put them onto the pile. If i need a hotter temp i may use half a chimney or more. If you are using water in the water bowl it will be more difficult to get the temps up.
ETA: whatever leftover charcoal there is dont throw it away. Just reuse it for the next smoke and add new charcoal over it.
2. I dont use water in my water bowl. I wrap it with foil. Uses less energy so i can get hotter temps if need be. Also easier to clean up. Plus water doesnt make much of a different bbq wise. This is probably the reason your temp was low.
3. I havent modded the door. some do. But while some smoke gets out there its never been an issue for me.
4. if i can fit on one rack i use one rack. Mostly because i monitor temp at the grate level so that helps me to be certain what the temp is. Never trust the temp on the lid of the smoker. Get your own thermometer.
btw check this site. Has a lot of good info regarding the WSM. http://virtualweberbullet.com/
Forget water, use playground sand, cover in foil, never have a temp issue or a clean up issue again.How much water?
I'm thinking the issue is trifold. Too much water, not enough coals & maybe also new smoker & no build up on the inside (I've read new ones run a little cool until they get some buildup).
I don't even use sand. Just cover the bowl in foil.Megla said:Forget water, use playground sand, cover in foil, never have a temp issue or a clean up issue again.
Using sand really helps with temps and holding temps as the sand really holds heat.I don't even use sand. Just cover the bowl in foil.
What's the order of material here? You foil the bowl, dump in the sand? I've just foiled the bowl before, but it inevitably gets under the foil and makes clean up even messier than just water in the bowl.Megla said:Forget water, use playground sand, cover in foil, never have a temp issue or a clean up issue again.
Fill bowl 3/4 with sand, cover entire bowl twice with foil, then cover top with two coats of foil, cook, when needed remove top layer of foil and replaceWhat's the order of material here? You foil the bowl, dump in the sand? I've just foiled the bowl before, but it inevitably gets under the foil and makes clean up even messier than just water in the bowl.
Interesting....so it's just the flat top? The fat and grease don't run down the sides? I'm up for any suggestions at this point.Fill bowl 3/4 with sand, cover entire bowl twice with foil, then cover top with two coats of foil, cook, when needed remove top layer of foil and replace
As usual, @Megla knows stuff. Still hoping to get him and @TheFanatic down for MIM one year.Fill bowl 3/4 with sand, cover entire bowl twice with foil, then cover top with two coats of foil, cook, when needed remove top layer of foil and replace
I like having both. For grilling I use the Weber E-330 Genesis and for smoking I now have the WSM. Nothing wrong with having propane as an option but having ONLY propaneThe whole charcoal process has annoyed me for years so I recently replaced my charcoal grill with a 2 burner Weber. Now all I want is my charcoal back. What have I done?!?
I like having both. For grilling I use the Weber E-330 Genesis and for smoking I now have the WSM. Nothing wrong with having propane as an option but having ONLY propane
I've been doing the sand with foil method for over a year now (probably off a @Megla recommendation) and haven't ever had any grease get into the sand. Cleanup is easier than ever. Carrying that sand filled base though... that's another story.Interesting....so it's just the flat top? The fat and grease don't run down the sides? I'm up for any suggestions at this point.
Definitely going to give it a try. I need to clean this damn thing though. It's not been used in months and we just moved to Florida where it's been sitting out in the rain. I am dreading what is ahead of me.I've been doing the sand with foil method for over a year now (probably off a @Megla recommendation) and haven't ever had any grease get into the sand. Cleanup is easier than ever. Carrying that sand filled base though... that's another storyInteresting....so it's just the flat top? The fat and grease don't run down the sides? I'm up for any suggestions at this point.
I hope to one day make it as wellAs usual, @Megla knows stuff. Still hoping to get him and @TheFanatic down for MIM one year.
Memphis In May BBQfest dates announced: May 16-19th, 2018 BTW.
Just take it to a power car wash and spend 3 o 4 bucks blasting it.Definitely going to give it a try. I need to clean this damn thing though. It's not been used in months and we just moved to Florida where it's been sitting out in the rain. I am dreading what is ahead of me.
yes, flat top, yes some will run down the sides but its still foil and if that's an issue then you can remove it and replace it, that's still easier than cleaning the bowl when using water.Interesting....so it's just the flat top? The fat and grease don't run down the sides? I'm up for any suggestions at this point.