A quick tritip tonight. Rubbed with dizzypig cowlick. 250 until 110. Then pulled and foiled. Put back on at 700 for a nice sear.![]()
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Tri tip
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Egg ID
I've had my egg for about 3 years and decided I finally needed to register it but I can't seem to find my eggID. Any specifics on where on the egg I can find it? Thanks!
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Charcoal help
What's the best way to add charcoal to an already lit fire? I had a low and slow cook most of the day, but now need to raise to high temps and don't think I have enough charcoal to last for how much longer I need? Nothing is on the Egg now and I have the time before i need to start next cook. Thanks.
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Honey Mustard Chops N Parmesan Asparagus
Chops done @Centex style. Brined,rubbed with Tsunami Spin and roasted on small with JD oak chips. I brushed with a mix of stone ground mustard and honey during the roast and once during the sear. It’s dark here so no egg pics. Small had the roast and mini had the sear
Chops with Parmesan Asparagus
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Chops with Parmesan Asparagus
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World Series Brisket
So into last night’s game I forgot to share. ![]()
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Perfectly prepared Tri-Tip roast...👅
A Tri-Tip is attached to the sirloin cut of beef on the cow. So it is a tougher cut of meat than a filet mignon steak, a Ribeye steak or a New York strip steak. The great part of those facts is that the 3 to 3.5 pound roast is considerably less expensive than those cuts of beef. I bought this trimmed Tri-Tip for $2.99 per pound.👍I live in California where this cut of meat is readily available in every store that offers beef to the public. Every cow has 2 Tri-tips regardless of where they are raised, or butchered. Ask your butcher to cut it for you... it’s listed on a butchers guide to proper beef butchering. Many butchers actually cheat and sell it as sirloin steak instead of Tri-tip because they can charge more money per pound.
Like i said... the Tri-tip is a tougher cut of meat than the popular more expensive cuts of beef so I’ve figured out how to cook it so it is as tender as a filet mignon steak and equally as tasty as a ribeye steak.👅
To make this tough cut of meat as tender as a filet mignon... I cook it Sous Vide at 132°F for 15 hours. Yes... 15 hours! You only need to cook it Sous Vide for 2 to 4 hours to get the interior temperature to 132°, but you still will have a tough cut of meat to eat. However... the additional cooking time is what tenderizes the meat to tenderloin tenderness. If you cook it over the 15 hours at 132°... your meat will become over done and be way to mushy to eat.
After I Remove the roast from the Sous Vide hot tub and take it out of the vacuum packed bag I blot it dry with paper towels, so the water won’t steam when I sear it. Then I coat the meat with avocado oil, which has a 550°F burn temperature, then I put my Santa Maria style Tri-tip rub on the roast before searing it on my charcoal starter... at about 800°F. The absolute best searing method in the BBQ world.🤗
This gives me perfectly cooked 135°F medium rare steak that is very tender and very tasty. I like to sprinkle it with blue cheese to add a little fat and flavor too.🤔 I like Caesar salad and mushrooms with it also.👍
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Sous Vide Tritip
Here is my cook from yesterday. SV tritip for 15 hours based off @HogHeaven post from August - https://eggheadforum.com/discussion/1220815/perfectly-prepared-tri-tip-roast/p2
Big thank you to @Photo Egg for the SV machine. He posted it for free and I was lucky enough to see it first.
Thank you to @Lit for the link after I couldn't find it on a search.
Went off memory of the cook but changed the temp to 127* since I usually pull my TT at 120-125 then sear. I did re-read HH's thread and see the bacteria comment (min temp to cook 130*)
Mine wasn't tenderloin tender. Here are a few thoughts on that. Wife said it was the best so far. I do a TT 2-3 times a month. Usually reverse sear on my XL.
Defrosted & SV'd the TT in the vac bag I froze it in. Next time Ill defrost it, put it in a new bag with some herb butter and fresh rosemary.
TT went from the fridge and into the pot with room temp water and turned the SV machine on. I usually let TT sit out for an hour before going on the BGE - next time Ill let it sit out too before SV. I wonder if this will help tenderness?
Ran 127* for 15 hours, next time I'll go 132* - see if there is a difference in tenderness.
Used Duck Fat spray and some simple seasonings: Lawrys, garlic salt and fresh cracked pepper.
After the 15 I seared it on the MiniMax at 500*+ for a couple minutes each side, flipping it a couple times.
Thanks for looking! I accept all criticisms, advice and suggestions!
![]( "Image: https://us.v-cdn.net/5017260/uploads/editor/hi/my9b23cj4uq9.jpg")
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Big thank you to @Photo Egg for the SV machine. He posted it for free and I was lucky enough to see it first.
Thank you to @Lit for the link after I couldn't find it on a search.
Went off memory of the cook but changed the temp to 127* since I usually pull my TT at 120-125 then sear. I did re-read HH's thread and see the bacteria comment (min temp to cook 130*)
Mine wasn't tenderloin tender. Here are a few thoughts on that. Wife said it was the best so far. I do a TT 2-3 times a month. Usually reverse sear on my XL.
Defrosted & SV'd the TT in the vac bag I froze it in. Next time Ill defrost it, put it in a new bag with some herb butter and fresh rosemary.
TT went from the fridge and into the pot with room temp water and turned the SV machine on. I usually let TT sit out for an hour before going on the BGE - next time Ill let it sit out too before SV. I wonder if this will help tenderness?
Ran 127* for 15 hours, next time I'll go 132* - see if there is a difference in tenderness.
Used Duck Fat spray and some simple seasonings: Lawrys, garlic salt and fresh cracked pepper.
After the 15 I seared it on the MiniMax at 500*+ for a couple minutes each side, flipping it a couple times.
Thanks for looking! I accept all criticisms, advice and suggestions!
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Looking for a cover
Anyone have a cover that would fit a large in a nest that you no longer need? Let me know what you want for it shipped to KY. Thanks.
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Sirloin advice?
anybody cook Sirloin steaks very often? Wife got 2 at the store today (BOGO). Any advice on have to prep or cook? All I ever cook are ribeyes and tbones.
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PapaJ’s Brisket journey
Purchased a “Prime” brisket yesterday from a local butcher. Starting weight just north of 16, lost about 6#s of wasted fat. Fired egg at 7am using Royal Oak and 2 pieces of apple wood. For the Brisket I seasoned it up with S/P. I have the PS (wrapped in foil), spacers and a drip pan. Due to time - thinking of running it at 290-300. After 45 minutes smoke looks good and temp is about right. Going to let it settle for another 30 min before dropping it in. ![]()
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Nice day for the rain cap
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SV Wings, Thanks JohninCarolina
@JohnInCarolina posted this recipe March, 2018 in this thread:
https://eggheadforum.com/discussion/comment/2284921#Comment_2284921
Finally had a chance to try it. Very nice flavors. I can see using this marinade for any kind of chicken cook.
After the Sous Vide with the left over marinade for a baste...
![]( "Image: https://us.v-cdn.net/5017260/uploads/editor/c0/c3mqfbfpeyli.jpg")
Raised direct at 400 for about 10 minutes. Wasn't sure how long to go...
![]( "Image: https://us.v-cdn.net/5017260/uploads/editor/uz/8wa7njgfb8fv.jpg")
![]( "Image: https://us.v-cdn.net/5017260/uploads/editor/b8/p6cmmmp6yive.jpg")
Thanks for looking!
https://eggheadforum.com/discussion/comment/2284921#Comment_2284921
Finally had a chance to try it. Very nice flavors. I can see using this marinade for any kind of chicken cook.
After the Sous Vide with the left over marinade for a baste...
Raised direct at 400 for about 10 minutes. Wasn't sure how long to go...
Thanks for looking!
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Not So Successful SV Beef Filet
A couple of weeks ago I SV'd for 4 hours at 131, with great results. Yesterday, not so much. It seemed to be mushy, not much texture. The salad and potato's were good!
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Aussie Grill cook
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Chef Norah Grace’s Autumn Feast
Well as the title says, Little Chef made a nice fall meal. She roasted some butternut squash that was seasoned with cinnamon and Pineapple Head. Once the squash was tender she put a little honey powder on it to form a glaze.
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The Pork Chops were SRF Kurobuta bone in...seasoned with the same combination. She did the chops in SV at 135 for 90min then into the cast iron pan they went...so good.
Here are a few photos of her efforts.
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Caprese Stuffed Chicken Breast
Got BLSL breasts. Stuffed with pesto, tomatoes, topped with DP Mediterraneanish and mozzarella. Turned out really well.![]()
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Finished with a steak done for Sir Sh!thead.
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Finished with a steak done for Sir Sh!thead.
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OT**The Unofficially Official Pizza Thread**OT
Figured this may stay afloat for a while since there are a lot of pizza post. Whether you just made a killer pie on the Egg, in your pizza oven, DiGiorno or Maybe Domino's knocked it out of the park...Post those beautiful pies here ![:)]( ":)")
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1st SRF dry-aged rib steak
32oz prime, dry-aged, bone-in rib steak. Bought two on sale from SRF. Unwrapped one yesterday, gave it about 30 hours in the fridge. Gonna give it about 90 minutes on the kitchen counter to come up in temperature a bit. The steak came perfectly trimmed - a beautiful piece of meat.
Recognizing the grandeur of the steak, the dear wife suggested it deserved Artemis as an accompaniment - I decided the Artemis deserved Woodford Reserve as a companion... A much better than average Sunday dinner is underway.
I’ve decided to go T-Rex, or forward sear with this first steak. I think it gives me better control of the final temperature of the finished product.
Gotta love her...the dear wife came down to the kitchen, announced she wants a pasta side dish, put on a pot of water to boil... I hadn’t yet lit the egg. Bless her heart. Cheers!
The sauce, by the way, mine - homemade - we love it. I’ve grown fond of steak and spaghetti!
I told the dear wife I was worried about the cook, because I had to report to the forum...she said, “you nailed it!”.
Steak was maybe best ever...moist, tender...plenty of beefy flavor. Definitely a splurge, but didn’t waste my $ here. Would buy again.
Ciao for now!
Sorry about the order of things not being perfect... Enjoying the WR!
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rEGGulator top
While at the Eggtoberfest, I saw that everyone was using the “new” rEGGulator top. I am still using the “daisy wheel” top that came with my Egg. Can anyone tell me whether it is worthwhile to upgrade to a rEGGulator or some other third-party product? Overall, I’ve been happy with the original daisy wheel top, but the openings do tend to get jammed up, restricting airflow. I would appreciate any suggestions.
Thanks,
Gregory
Gregory
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Rocks BBQ, aka, Stoker Has Closed
I have used the Stoker product for over 10 years. It's the only fan controller system I have ever used.
It is a bit techie but the analytics in the software are second to none.
When Amir came out with the Stoker Log PC software, that was a game changer for me.
Rock, thanks for the Stoker.
From his Web Page:
Notice:
Due to health and financial reasons Rocks Barbque has closed its business. We will not be taking any more orders. I do not enjoy having to do this as it has been good to serve the barbecue community for the last 15 years. Thanks everyone for the support you have given us over the years.
Rock
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What's Your Favorite Hot Sauce?
I've fallen in love with this hot sauce my sister in law picked up when she was in the Caribbean. Crazy hot but a good flavor. It's a thicker hot sauce. I was really hoping to find it online but no such luck. Just seeing what you guys like or recommend.
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