burned up some more beef

[Nevada Ed]

Went out and bought a small 2.3lb Tri-Tip to test out on the smoker.

Went outside and started up the smoker and then set it for 225*
Went back into the house to get the meat ready that was soaking overnight in the frig... and place it in a bowl and warm up a little, as I washed out the brine container and dumped the spices.

Grabbed the meat and headed to the back door to put the meat on the grill but
at the moment it was getting pounded by a HAIL storm.

Set the meat down and went out to set the heat one more click up to make sure the smoker was hot enough.
When it reached 235* I placed the meat on the grill and set the heat to.............225*
One hour later I sprayed with Cider and inserted the temp. probe.
Two hours of cooking at 225* and the 2.3lb meat was reading 132*
Foil wrapped the meat and took inside to rest for 15 minutes.

It was moist and had great flavor, waiting to see how it turns out for tomorrows sandwiches, before I give it two thumbs up.
Here is a picture of the finished product.



It got two thumbs up !!

 

[6518John]

VERY nice! I would not need any bread—just a knife and fork!

 

[Old TexMex]

VERY nice! I would not need any bread—just a knife and fork!

Sir, that’s finger food. Only need a tortilla.

 

[usmc2427765]

Real men eat red meat, unless you have had heart issues..and then you still eat red meat!!

 

[soFlaNative]

Looks mighty good.
What did you soak it in overnight? Brine?

 

[Nevada Ed]

Yes, I did soak overnight in a brine.
My first try was with;

1/2 cup of Soy and brown sugar
4 Garlic cloves chopped
2" fresh Ginger, sliced lengthwise for surface area
3 Tablespoons of instant coffee crystals
1 tsp. of Kosher or Sea salt.
This was heated in a pan on the stove to incorporate and simmer a while.
Then I tossed in a cup of ice to cool it down, before adding the meat to it.

Note;
Chicken needs a COLD temp. brine, to keep the bugs at bay....
never use luke warm water to brine poultry!!
Cold is good until it hits the grill, for safe handling.

I kept the pepper and chilli powders away this trip so the wife
could enjoy the meat.

 

[URIT]

Wow, that tri-tip roast looks great!

It takes two weeks on special order to get a tri-tip roast here in New Bern, NC. It wasn't a problem getting them when I lived in Buckeye, AZ.

I liked to thin slice the roast and make a Peruvian dish called Lomo Saltado. I feel like Pavlov's dog just thinking about that meal.

 

[gjgalligan]

I would have to finish cooking it before I could eat any.
Why bother with all the fuss if you just eat it mostly raw?

Everybody has different tastes, I like my meat med-well to well done.
Enjoy.

 

[Rudi]

UMM, UMM, UMM GOOD! Nice job.

 

[jcelect]

I would have to finish cooking it before I could eat any.
Why bother with all the fuss if you just eat it mostly raw?

Everybody has different tastes, I like my meat med-well to well done.
Enjoy.

If the good lord wanted people to eat raw meat, he would not have invented fire!

 

[Nevada Ed]

This cut of meat calls for a medium meat when cooking.
If it is cooked more, it will start to dry out and get tuff, the more it's cooked.

Some cuts of beef can be well done and still be tender but those cuts
of beef have a LOT MORE fatty tissues than this lean cut of beef.

One reason pork ribs can be cooked a long,long time, with all the fat
that is incorporated through out the meat.

Poultry has very little fat and if cooked to long, all the juices are cooked out and it will be dry and tuff.........
one reason a Brine is used with birds, to "Pump" them up, when cooking.

It helps to know the makeup of the meat you are cooking and the
type of heat and time used.

 

[Mr.Harry]

I really like the sound of that brine. Nice work. You cook that idea up in your head all by yourself, or inspired by a recipe you saw somewhere? That’s what I would consider real talent if you came up with it on your own.

 

[Nevada Ed]

Mr Harry;

Self taught....... just like to cook.

Did some beef Jerky and added a cup of heavy French roast coffee
to the brine a while back and the family liked the flavor.

In the Dollar store they had a small bottle of coffee instant crystals......... got it to try out.
If it worked I would not need to make so much coffee.

Just got over my Asian flavor craze...... and horseradish!!
Being from Nevada I don't gamble anymore but do like to cook, shoot and fish a little.

Here is a picture of my last Jerky cook with data.......... enjoy


It's crying time when you get down to the last seven chunks.

 

[Nevada Ed]

Bump.............
for Harry.

 

[Model 19 6"]

I will be trying this tomorrow. I have a Green Mountain pellet grill.

 

[Mals9]

What smoker do you have? I am in the market for one now?

Mals

 

[snubbyfan]

[ame]https://www.youtube.com/watch?v=wiWUw9dORyo[/ame]

 

[Old Arkansawyer]

I have rub on a brisket in the frig att. I will start smoking it tomorrow
afternoon to have it ready for Sunday noon. I use to buy the packer
trimmed briskets for $12-18.00. The cheapest one today was $44.00
up to $70.00.
I don't have a fancy smoker to set the temp, just start the logs burning
and when I can't hold my hand on the steel lid, I find that about the
right temp. Usually smoke these briskets 12-15 hours and then let it
rest before slicing. I like the burnt ends and usually start on those
when I'm slicing the meat. These packer trimmed briskets have lots
of fat, that which doesn't render through the meat I slice off and give
to the dogs, so everyone likes BBQ days around this place.