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Re: What's in your smoker?
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Nice looking set-up you have there Mark and welcome to the thread... |
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My smoker was built be Dave Klose, its a Deluxe Master chef. |
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Sweet, I thought it looked like a Klose :tu:tu
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Hickory smoked spare ribs in 8 degree weather? Why not!
http://i262.photobucket.com/albums/i...g?t=1357002847 |
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Re: What's in your smoker?
Next door neighbors invited us over to a gathering this evening. A pot luck thing. Decided to do a couple of Tri-Tips this evening for the pot luck:
http://i250.photobucket.com/albums/g...psfb8b071b.jpg http://i250.photobucket.com/albums/g...ps9b2edbac.jpg http://i250.photobucket.com/albums/g...psc35c9a88.jpg http://i250.photobucket.com/albums/g...psddfb62b9.jpg http://i250.photobucket.com/albums/g...ps303fcc7a.jpg I think I recalled there were 4 pieces left swimming in some juice before we left to walk back home this evening. Love Tri-Tip... |
Re: What's in your smoker?
I wish we could get tri tip here. I could probably special order it.
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Just outside of Detroit.
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I was thinking if you have a good butcher shop in your area, you may want to get to know that person and see if he/she could wacked off a Tri-Tip for you. They may have a different name for this cut of meat in your area. Just a thought! |
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The problem is, as the butcher explained to me, they no longer get sides of beef. Everything they get is already processed and cryovac'd. By the time the beef gets to him, the tri-tip is already removed, and he said, most likely used in chop meat. Tis such a shame. I hope you can find it, Bob |
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Is the problem actually getting it, or just that the name "tri-tip" is not known to the employees at your meat counter? If it's the latter, sometimes it masquerades under other names, I've known people who have found tri-tip by asking for "bottom round, tip cut" or "triangle sirloin" and there's one more I forget offhand. You could also try by IMPS/NAMP #, it's cut #185C according to the chart I have. The texture and flavor is similar to flank, TT is not quite as intense, but thicker and harder to screw up when cooking. Maybe search around for a meat locker in your area. |
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Thanks for the info guys. There's a few butchers in the area I'm going to check with.
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A friend sent me this today and I thought it appropriate:
Grilling is a transatlantic flight on the Concorde. Barbecuing is a cruise on the QE2. Grilling is a quickie on the kitchen table. Barbeque is tantric. --- David Plitz, slate.com |
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Traditionally, it's grilled over red oak - it's not a quick grill though because of it's weight and thickness, it takes some time. Look up "Santa Maria Tri-Tip", which is where it originated. Although there are some weirdos who have huffed too much LoCal smog and they like to smoke it. |
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