Epic food porn

nnnnnate

Well-Known Member
Supporting Member
Location
WVC, UT
I did about 30 pounds of pork shoulder Sunday. I gave one to my neighbor for helping me with my tile and took the other three to a family thing last night. Everyone said it was good and I suppose it was fine but I guess I just don't love pork.

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I did watch Chef Toms new video on smoked tri-tip though. He says it tasted like brisket when it was done so I'm probably going to try following that soon. He used a tri-tip with the fat cap on which I don't know that I've ever seen before.
 

Greg

Make RME Rockcrawling Again!
Admin
If you have any leftovers, wrap them in foil and a bit of beef broth and stick them in the oven for a hour or two at 225. A good braise will get them tender.

No leftovers, so they weren't that bad.... good idea though, I'll try that if there is a next time! I saw a recipe for Smoked Beef Rib Stew last night, that looked like a great was to use beef ribs and get them tender as well.

 

shortstraw8

Well-Known Member
I did about 30 pounds of pork shoulder Sunday. I gave one to my neighbor for helping me with my tile and took the other three to a family thing last night. Everyone said it was good and I suppose it was fine but I guess I just don't love pork

I did watch Chef Toms new video on smoked tri-tip though. He says it tasted like brisket when it was done so I'm probably going to try following that soon. He used a tri-tip with the fat cap on which I don't know that I've ever seen before.

I just did 2 triptips and 8 pork tender loins for a bday party.
That is the way we have done our tritip since having a smoker, and it is great. I do my temps a little different, I start @175 till it hits internal 160-165, then put it in a covered pan with broth @225 till interal 210. Fastest it has gone is about 10hrs that way though, his seemed quicker.
 

Greg

Make RME Rockcrawling Again!
Admin
This was a few days ago... made Tacos Al Pastor on the charcoal grill. Got the grill up to 500*'s and layered the stack starting with a chunk of pineapple as the base, then the meat, then more pineapple, sweet onion and a half orange on top. I used beef, preseasoned and added some lime juice too. The heat of the charcoal grill and its shape helped cook up the meat and crisp up the outside bits.

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shortstraw8

Well-Known Member
@nnnnnate
Yes, a couple weeks ago, I usually do Costco tritip though. I got mine from my dad and he got it from his butcher. I have been meaning to go back down to CircleV and see if they do tritip with fat, last time I was there I just got their brisket.
 

nnnnnate

Well-Known Member
Supporting Member
Location
WVC, UT
I smoked a tri tip today kind of like it was brisket. It was on for like 5.5 hours and only hit 195° but it was time to eat so I pulled it off. It was crazy good. Like, probably the best meat I've ever cooked good.

I took this only pic right after chewing out my son for complaining and crying for the 4th night in a row about what we were eating for dinner.

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I injected with 1 cup beef broth mixed with 2tbs of killer hogs bbq sauce and 1 tbs of hot sauce. Then I covered it with plowboys bovine bold and cattleman's smoky chipotle rub. It cooked at 250° for 2.5 hours then went into foil with a half cup of the injection liquid for another 3 hours.

Maybe next time I'll out it on earlier but it was pretty tender and not chewy. My only real regret is that I don't have much left to eat tomorrow, or later tonight.

10/10 would recommend. Recipe was from atbbq on the YouTube's.
 

UNSTUCK

But stuck more often.
We do this carne asada that we wrap up in peppers. It’s great.

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This was the first time we did it on the smoker. I thought it would take way longer than it did. So I overcooked them a bit. Still tasted great but I need to be better about watching my food temps. I cooked them hot and really love the hint of smoke from this type of cooking.
 

UNSTUCK

But stuck more often.
I believe she got this meat from Winco. That is her normal spot. It was sliced and seasoned. We didn't add anything to it. If you really want the full experience I recommend going to Rancho Market and getting X pounds of "Ranchero (and then the spanish word for "prepared"....preperiardo?????)" I never say it right when I go in there, but they know what I mean, and probably charge me extra at the same time. Super good.
 
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