What's in your smoker? - Page 182

Steve · 12-30-2012, 12:00 PM

Quote:

Originally Posted by 8lug

I've been lerking around this forum for a while, it has inspired me to fire up my smoker.
Mustard and rub

Oh crap it snowed last night

on its way

At cruisin temp

about 5 more hours to go

Nice! What smoker is that?

MarkinAZ · 12-30-2012, 12:43 PM

Quote:

Originally Posted by 8lug

I've been lerking around this forum for a while, it has inspired me to fire up my smoker. about 5 more hours to go

So, what did you say your address is Mark? Cuz Steve and I might come right over and help ourselves

Nice looking set-up you have there Mark and welcome to the thread...

Steve · 12-30-2012, 01:13 PM

Quote:

Originally Posted by MarkinCA

Nice looking set-up you have there Mark and welcome to the thread...

Good idea Mark...we could be like, consultants!

8lug · 12-30-2012, 09:03 PM

Quote:

Originally Posted by Steve

Good idea Mark...we could be like, consultants!

Thanks Guys. Sorry there isn't any finished photos. We attackedthe ribs before i got a chance to take some pictures.

My smoker was built be Dave Klose, its a Deluxe Master chef.

Steve · 12-30-2012, 10:47 PM

Sweet, I thought it looked like a Klose

dijit · 12-31-2012, 02:32 PM

Quote:

Originally Posted by Commander Quan

Well what do you have?

Usually wind is a bigger issue than temperature.

I have a coleman round charcoal smoker. The cheap one that is about $100 for now. Hoping to build one this summer and brick it into the pattio.

mahtofire14 · 12-31-2012, 07:15 PM

Hickory smoked spare ribs in 8 degree weather? Why not!

MarkinAZ · 12-31-2012, 10:24 PM

Quote:

Originally Posted by mahtofire14

Hickory smoked spare ribs in 8 degree weather? Why not!

I agree. Why not!

MarkinAZ · 12-31-2012, 10:33 PM

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:

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...

Chainsaw13 · 01-01-2013, 12:34 AM

I wish we could get tri tip here. I could probably special order it.

MarkinAZ · 01-01-2013, 01:05 AM

Quote:

Originally Posted by Chainsaw13

I wish we could get tri tip here. I could probably special order it.

What part of the country are you located in Bob?

Chainsaw13 · 01-01-2013, 01:11 AM

Just outside of Detroit.

MarkinAZ · 01-01-2013, 01:33 AM

Quote:

Originally Posted by Chainsaw13

Just outside of Detroit.

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!

jonumberone · 01-01-2013, 07:47 AM

Quote:

Originally Posted by MarkinCA

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!

I've had this same thought, and spent plenty of time with butchers trying to get some tri-tip.
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

T.G · 01-01-2013, 10:01 AM

Quote:

Originally Posted by Chainsaw13

I wish we could get tri tip here. I could probably special order it.

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.

MarkinAZ · 01-01-2013, 12:39 PM

Quote:

Originally Posted by T.G

Maybe search around for a meat locker in your area.

... Great idea Adam. I remember when visiting my grandparents back in Cole City, IL, they had a meat locker they rented from the local butcher. The lockers were attached to the butcher shop. In fact, it was pretty much a large freezer in its self. Its summer outside and winter conditions inside. You'd have to put on heavy coats before you walked inside to your rented locker to pick out your cuts of beef. Being a kid, it was alot of fun going to the meat locker with grandma while trying to scape up enough frost to make a snowball

Chainsaw13 · 01-01-2013, 01:14 PM

Thanks for the info guys. There's a few butchers in the area I'm going to check with.

Steve · 01-04-2013, 09:52 AM

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

8lug · 01-07-2013, 07:46 AM

Quote:

Originally Posted by MarkinCA

What part of the country are you located in Bob?

I've never seen Tri tip in New England. do you grill it or smoke it?

T.G · 01-07-2013, 09:25 AM

Quote:

Originally Posted by 8lug

I've never seen Tri tip in New England. do you grill it or smoke it?

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.

12-30-2012, 10:47 PM	#3625
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? Sweet, I thought it looked like a Klose __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

12-31-2012, 07:15 PM	#3627
mahtofire14 Chillin in the Aging Room Join Date: Oct 2012 First Name: Pete Location: St. Paul, MN Posts: 1,588 Trading: (16)	Re: What's in your smoker? Hickory smoked spare ribs in 8 degree weather? Why not! __________________ Saving basements in the Land of 10,000 Lakes.

12-31-2012, 10:33 PM	#3629
MarkinAZ Formerly MarkinOR Join Date: Oct 2008 First Name: Mark Location: Sun City West, AZ Posts: 6,221 Trading: (40)	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: 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... __________________ "Don't worry, God will work out His plan for your life..." Psalm 138 8

01-01-2013, 12:34 AM	#3630
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: What's in your smoker? I wish we could get tri tip here. I could probably special order it. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-01-2013, 01:11 AM	#3632
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: What's in your smoker? Just outside of Detroit. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-01-2013, 01:14 PM	#3637
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: What's in your smoker? Thanks for the info guys. There's a few butchers in the area I'm going to check with. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-04-2013, 09:52 AM	#3638
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? 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 __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

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