Who's smoking meat this weekend?

[applescrap]

Dang it forgot to look for corned beef. Got 3 chucks and 2 tri tips. I know How to cook the Chuck roast because it's so fatty that I pull it about 198. I don't know when to pull the Tri tip. My gut is telling me that it's like rump and I should pull it around 1:30. I don't see a lot of fat on it. Any tips on the Tri tip? Then after it's done what do I do with it? Pull out my slicer and shave it all or cut it thicker

 

[applescrap]

Forgot pic

 

[applescrap]

Done, 1.5 hrs or so at 275. I don't have time but would plan for reverse sear. Or maybe sear them and then put them in the smoker.

 

[applescrap]

Forgot pic again

 

[Dimax]

Thats a good price!, Safeway or King Soopers?

 

[applescrap]

King soopers. Keep in mind Sam's every day price beats ks clearance on that chuck. That's just salt. So good both of them.

 

[TNJake]

Dang it forgot to look for corned beef. Got 3 chucks and 2 tri tips. I know How to cook the Chuck roast because it's so fatty that I pull it about 198. I don't know when to pull the Tri tip. My gut is telling me that it's like rump and I should pull it around 1:30. I don't see a lot of fat on it. Any tips on the Tri tip? Then after it's done what do I do with it? Pull out my slicer and shave it all or cut it thicker

It all looks great! I know I'm late but I smoke tri-tip to 125 then pull for 10 min rest while I heat up stove or grill for a 5 min sear on each side.

 

[betarhoalphadelta]

Yeah, tri tip should be reverse seared like a steak and served sliced at medium rare (at least to me).

The big key is proper slicing against the grain. The grain goes two ways, so it's usually best to cut the tri tip in half and slice the halves separately. There are YouTube videos showing the method.

 

[TNJake]

Yep, just bought a corned beef brisket and soaked it in a big tub of water over night to get as much of the salt out as possible...then exact same cook as brisket, 250F to internal of 203F

I have have one on now. Did you foil wrap mid-cook or let it ride?

 

[jammin]

Gotta feed the beasts

 

[applescrap]

The beast lives for smoked meats!

 

[S-Met]

Gotta feed the beasts
View attachment 618804

That's my preferred lump. I can sometimes pick up those 40lb bags for under $15.
That cart looks like the same ones I use from cash&carry where I get mine.

 

[HoppyDaze]

Anyone done an octopus???

 

[NGD]

Anyone done an octopus???

Yeah, but I was young, loaded on sake and did it on a dare. Watch out for the beak.

 

[applescrap]

My grandma was a San Francisco native and I watched her eat a s... ton of octopus. And it was all entirely raw. Sashimi so to speak and while this doesn't help on the surface it does. The point being that if it's great raw, and I am just throwing out a wag, my gut says don't over cook it. I would think very low temps and smoked to 140ish. Like shrimp it will get to rubbery if over cooked. Sounds amazing really.
Side note, being Jewish I have eaten a ton of smoked salmon, but never smoked one myself. These people we are hanging with have eaten lots of it. They are from upstate ne Pennsylvania. I have to give it a try.

 

[S-Met]

Anyone done an octopus???

What size?
Whole octopus or just a tentacle?
Fresh caught by you?
Cleaned or not sure?

Bigger are tougher, especially where the tentacles meet the body.
Whole uncleaned, turn it inside out and trim out the beak and innerds.

Boil in salty water for 5 min and kill the heat, I'll add ginger and lemongrass, but not essential. Let it cool in the pan, then refrigerate overnight. When ready, slice and grill, saute or eat as is.

 

[betarhoalphadelta]

My grandma was a San Francisco native and I watched her eat a s... ton of octopus. And it was all entirely raw. Sashimi so to speak and while this doesn't help on the surface it does. The point being that if it's great raw, and I am just throwing out a wag, my gut says don't over cook it. I would think very low temps and smoked to 140ish. Like shrimp it will get to rubbery if over cooked. Sounds amazing really.
Side note, being Jewish I have eaten a ton of smoked salmon, but never smoked one myself. These people we are hanging with have eaten lots of it. They are from upstate ne Pennsylvania. I have to give it a try.

I haven't made one myself, but I've heard the opposite. Cook it long and slow to tenderize, otherwise it'll be rubbery.

 

[HoppyDaze]

yeah...simmer for like an hour to cook it then marinate it overnight...then char it on the grill. I don't think its a good smoking option.

 

[applescrap]

Is that how they make calamari, boiled and fried? Maybe smoke it, then fry it?

Haha, reminds me of, what do they say in Texas about problems, boil it, smoke it, fry it, shoot it, run it over with your truck, set it on fire and if that doesn't work its an alien.

 

[HoppyDaze]

Gotta feed the beasts
View attachment 618804

How is the Lazzari Lump coal? I can get it for real cheap but that makes me a bit skeptical.

 

[jammin]

How is the Lazzari Lump coal? I can get it for real cheap but that makes me a bit skeptical.

Fuel is fuel to me. It’s mesquite lump so you want to get a good, clean burning fire before you put food in the cooker. Some folks complain about the large chunks often found in their bags but I like the mix. They burn long and make for a good fire.
Smoked this point with it on the BGE yesterday & made burnt ends:

 

[TNJake]

I did pork ribs this weekend but started eating before I remembered to take a picture. They looked great but were actually - meh-.
Absolutely needed sauce, and I hate making things that NEED sauce.
Maybe I messed them up, maybe it was my personal taste, but I will stick to beef ribs from now on.

 

[TNJake]

Fuel is fuel to me. It’s mesquite lump so you want to get a good, clean burning fire before you put food in the cooker. Some folks complain about the large chunks often found in their bags but I like the mix. They burn long and make for a good fire.
Smoked this point with it on the BGE yesterday & made burnt ends:
View attachment 620005
View attachment 620006
View attachment 620007

Nice caramelization you got there.
Also, you wouldn't happen to be in Meridian, TN would you?

 

[HoppyDaze]

lil surf & turf

 

[betarhoalphadelta]

Is that how they make calamari, boiled and fried? Maybe smoke it, then fry it?

Haha, reminds me of, what do they say in Texas about problems, boil it, smoke it, fry it, shoot it, run it over with your truck, set it on fire and if that doesn't work its an alien.

Not sure on the calamari... But generally there's just a crap-ton of collagen in octopus, and you gotta do something.

Serious Eats says pressure cooker: https://www.seriouseats.com/2016/06/how-to-cook-tender-octopus-quick-fast-pressure-cooker.html

 

[applescrap]

First reheat of tri tip. Slow on defrost setting. Was so freaking good, really like this tri tip.

 

[greywolf]

Looks fantastic!
Same basic procedure as a standard brisket?

That looks amazing!!!!

 

[ThirstyPawsHB]

lil surf & turf

Youngest 25th is next weekend. Planning on grilling a sh!t fak ton of jumbo shrimp. Any advice? Preparation, temp, time..etc?

Late start. It's a Corned Beef that was found deep in the freezer. Didn't de-salt it. Just going to smoke/rub as normal...225-250...then place in oven after 4-5hrs at 275. Guess we'll see..

 

[SailorJerry]

Bus loaded!
@brandtrepair

 

[Elkobrewer]

Pork butt. So good.