Ok, Which style of Carolina sauce are you making? There's more than one and folks down here sometimes get particular about it.
https://www.southernkitchen.com/sto...y-legacy-carolina-barbecue-sauces/5559222001/
OT: What is That Delightful Smell?
- Thread starter PAgeologist
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https://www.southernkitchen.com/sto...y-legacy-carolina-barbecue-sauces/5559222001/
I would say based on thar article mine is a Light Tomato style. It's heavily vinegar based, but does have some ketchup and tomato paste.
I am using one I snagged off the Food Network that sounded good and I had the ingredients for.
For BBQ over open flame or charcoal the fat cap is a definite no no. You will get flare ups and char the roast badly.
It's probably fine for a smoker but then you are trimming of all that great bark & flavor. Most butchers and grocers remove it automatically, unless they sell "untrimmed" Tri-tip at a discount. I have bought untrimmed many times to save the extra $3/lb but I always remove it.
Ahhh tri-tip, still the best BBQ roast for both the money and ease of cook out there. I had one last weekend and had left overs for sandwiches, and cubes added to a bowl of chili yesterday. Love it.
Fat cap over direct heat is a recipe for disaster for sure.
I did bump up the heat to 350 to get the marbling and fat cap to melt then basically cut it off and let it cruise to 135. All indirect heat. The marbling was all melted and the fat cap melted and shrunk to the point where it was essentially separated from the meat.
This may be sacrilegious to some, but give me a medium rare tri tip over a brisket any day. It's such a great cut and easy to cook.
I'd bet even the collective at HR/GIA could do it.
By the way, I drove to your neck of the woods for cheesecake. I didn't ask for a picture.
You guys are killing me and making me blow my grocery budget. Just went to the grocery to pick up some milk, beer, onions, and a few other things. Stopped and looked in the free standing deep meat cooler and lo and behold there are some tri tips. I've never seen them in the store before so picked up one of about 2.5 lbs.; and then, there to my left the pork butts were 1.59 a lb so I got a 7 lb one of those, too. How much do tri tips normally run per lb?
Mine were 9.99 a lb I believe. I have only seen them at one store around here, so it is what it is.
You should be getting a pretty good grade of tri tip for that price. I even missed the change in grain on mine and cut some parallel to grain and it was still fork tender.
Giant near my house had it for $6.99/lb last week in the vacuum pack bag, so with the fat cap and they were quite large. Actually, I saw them on July 1st as I was shopping for a beach trip and therefore passed on buying any of them otherwise I would have bought a couple.
Beef these days is rediculous so you have to be vigilant. Out west here we see them on sale $6.99 pretty regularly, and I can get deals for $3.99/lb 'untrimmed' 2 packs.
Sacrilegious to some for sure, but I am right there with you. Briscit vs Tri-tip, both cooked properly, the tri-tip wins hands down, every time, and it's ready in 30-40 minutes start to finish.
Did 2 brisket yesterday for my FIL 80th birthday. Trimmed them pretty close and split the flat and point to help with cook time. 7 hours with oak, hickory, and charcoal to 195.
Seasoned heavily on Wednesday with salt and fresh ground pepper, with a little onion and garlic added. Let them set on a rack uncovered till Saturday.
Ended up with less than a pound leftover. Roughly 50 people in attendance. I didn't weigh the post cook meat, but I think I had around 20 lbs.
Seasoned heavily on Wednesday with salt and fresh ground pepper, with a little onion and garlic added. Let them set on a rack uncovered till Saturday.
Ended up with less than a pound leftover. Roughly 50 people in attendance. I didn't weigh the post cook meat, but I think I had around 20 lbs.
I have a 3.5 lb chuck roast going on the GMG in about 10 minutes. S, P, and G for the seasoning and hickory pellets for smoke. I love meat 🍖!
Been a long couple weeks at the smoker. Son's best buddy since 4th grade got hitched. Cooked 85 lbs of shoulders, 120 lbs of tri-tips, 70 lbs of dutch oven potatoes, 10 gallons of beans, 12 gallons of jambalaya. It was a heck of a feed. Kid had family coming from Mexico. Really fun to watch at the wedding. Many wouldn't touch the strange rice and beans in the beginning then all at once it went poof. One person tried it and then there was a run jambalaya. It is a little different than the rice most the guest were used to. Event went fine. I ended up using boneless pork shoulders instead of the bone in shoulders. It was what the store had available. I prefer the bone in as shoulder stays together better and you get less dry ends. But the color and bark was perfect. All was consumed. My wife made some small slider like buns to use with the pulled pork. She tried a bit of an experiment. Instead of salt in the bread dough she substituted garlic salt. The result was roll that complimented the meat perfectly.
Following weekend we had another event. Only 50 people so it was a piece of cake. I smoked 10 tip, beans, mac and cheese, with a small 10 lb batch of jambalaya. Added tater salad and a broccoli/cauliflower salad, more garlic rolls and dutch oven cobblers with custard on the top. It was a hit. Had to up the price to $13 a head to cover the expense. Not a soul complained. Fed them all they wanted and had a little bit left over. Not much but likely enough for 5-10 more servings of everything.
Just 2 more weekends of this and the smoker gets a break. I need to either charge more and make it a business or learn to say NO!
Following weekend we had another event. Only 50 people so it was a piece of cake. I smoked 10 tip, beans, mac and cheese, with a small 10 lb batch of jambalaya. Added tater salad and a broccoli/cauliflower salad, more garlic rolls and dutch oven cobblers with custard on the top. It was a hit. Had to up the price to $13 a head to cover the expense. Not a soul complained. Fed them all they wanted and had a little bit left over. Not much but likely enough for 5-10 more servings of everything.
Just 2 more weekends of this and the smoker gets a break. I need to either charge more and make it a business or learn to say NO!
Reading your post just before supper makes me really hungry, but not for the salad I'm about to eat😕
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Small cook last weekend only 30 people. This weekend another 35 then I am putting the smoker on sabbatical and taking a break.
Do you make the andouille? What a difference it makes.
So far I have not made the andouille but it is on the list. I only do events for very close friends and family and even then I try not to. But what do you do when your kids friends are getting married and ask you to feed them? Hard to say no. I am wanting to do some experimentation for me. Try some new things and see what new combinations I can come up with. I tend to get in a rut of things that are good and go over well. But it gets boring. Redneck Eggrolls have some serious potential but need some tweaking. Mostly on the dipping sauce front. As does the stuffed jalapeno wrapped with a pounded out chicken thigh then wrapped in bacon and smoked. I think cut in small bite size disks these could be a nice appetizer. Also want to try some bacon wrapped halloumi cheese bites that are smoked. Just some future ideas I have kicking around.
If you are looking for spice ideas or kits if you get into sausage, my dad loves most of the Con Yeager stuff. He makes different sausage and kielbasa blends. You can get natural and synthetic casings also. They are in Butler PA but have an online store. I have used several of their jerkey flavor kits and they were all good.
I know it's not practical for you being so far away, but they also hold classes to learn how to make sausage and such.
Cooking up some chicken halves today. Injected some with Frank's red hot and juice from our minced garlic jar and butter. Some with salt, garlic and onion powder, and poultry seasoning.
Cooking with indirect heat using charcoal and tossing on some apple wood pellets.
Cooking with indirect heat using charcoal and tossing on some apple wood pellets.
For those board members that live close to Ohio and love bourbon, you need to watch the OHLQ website for their allocated releases. I picked up 3 bottles of Weller Antique and a bottle of Eagle Rare this morning.
No, I got the much fresher 10 year old.This one?
I would be willing to trade you even up so you don’t have to worry about your bottle spoiling at its advanced age.
I don't own one, but have several friends that do. They all own Blackstones and really like them. They seem to be the tops of the industry.
I've had a 36" Blackstone for about a year now. I really like it and use it often. I don't have any issues with it at all but I dont have any comparisons for you either. There is a learning curve. I still haven't quite perfected a steak on it yet but everything else on it so easy and with all that griddle space you can cook a lot of food at once. Breakfast on it is my favorite. A few things I'd recommend if you get a Blackstone.
1. An infrared thermometer so you can get your griddle temp where you want it and to learn your hot spots.
2. A good set of several large griddle spatulas. You'll need them. Along with a good heavy duty scraper to clean it.
3. If you're going to leave it outside a grill cover. Blackstone makes them and they fit perfectly.
4. Another thing I'd recommend is a silicone mat to cover the griddle for when it's not being used. When you're done cooking and cleaning it you oil them. That oily surface attracts dust, insects, and critters. That mat keeps everything off of the griddle. Mine has a lid and the grill cover but I still use a silicone mat to avoid cleaning it again when I'm ready to use it.
Love em!
I have a 22” griddle on my home deck, a combo griddle/grill (17”) at camp and a 17” stow&go griddle for road trips.
Im using one of the 3 a few times a week.
If I had any complaints it would be the flimsy stands they come with.
I have a 22” griddle on my home deck, a combo griddle/grill (17”) at camp and a 17” stow&go griddle for road trips.
Im using one of the 3 a few times a week.
If I had any complaints it would be the flimsy stands they come with.
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Interesting. My 36" has an incredibly sturdy powder coated steel frame. Very heavy. I'm not looking forward to carrying it down off my deck next year to stain the wood. I may have to disassemble it to do it because of the size of my stairs and how bulky it is.
I have seen some sturdier stands, yes,but the smaller ones are very flimsy. My 22” is meant to be “portable“ so I can understand wanting to keep weight down.
Will probably eventually upsize to the 28 or 36.
Thanks for the insight! I have a smoker and a charcoal grill, so I probably wouldn't use the griddle for steak unless it's for a reverse sear. Really, I want it for breakfast, veggies, etc., that I don't want to/can't really use the other grills for.
My son bought the Sam’s Club Makers Mark version and I have used it. Great for cheesesteaks and smash burgers. Much cheaper than the Blackstone versions of comparable size, but works great IMHO.
I actually kind of inherited it when he moved from PA to MI and left it behind. It did need some TLC to get it back into shape, but worth it.
I think we were at the same store at the same time.
I thought I recognized you, I was several people ahead with a Pirates cap on.
Antique is one of my favorites. I compare it favorably with some of the better barrel proof bourbons that are out now, but find the Weller to be more balanced. I prefer it over many much higher priced bourbons. I highly recommend.
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