40 lbs of pulled pork

[Gary_602z]

No fat in this dish

That is one sick puppie! But I would try a piece of it!

Gary

 

[Defiant]

Love the bacon wallet

 

[DAKSY]

Nicely done!
This week's BGE item is brisket.

You gotta try a Tri-tip steak on your BGE. They're hard to come by, as not all butcher shops order them,
but MAN are they delicious & tender when you can actually get them. They're also known as Santa Maria
steaks..

http://en.wikipedia.org/wiki/Tri-tip

Geez. I think I'm gonna go hunting for one on the way home....

 

[Defiant]

Geez. I think I'm gonna go hunting for one on the way home....

Love the tri-tips, send some this way Need a new band for my BGE, anyone know of a good source?

 

[StihlHead]

I actually last had a tri-tip 'roast' at my ex-SIL's place in Santa Maria (CA) when I went through there last... I never heard of them called a Santa Maria steak before.

 

[fossil]

I've never had any trouble finding a Tri-Tip roast. All the stores near where I live carry them routinely. It's one of my favorite cuts of beef. Some folks slice them before grilling. I prefer to grill the roast first, then slice. Grill (after soaking in my secret marinade for a few hours) to just rare by the meat thermo, let sit a few, slice and put the platter on the table. Folks are always pleased, it's delicious stuff. Put out some horseradish sauce for those who are so inclined. I think I'll pass on the above described "lasagna". Rick

 

[DAKSY]

Love the tri-tips, send some this way Need a new band for my BGE, anyone know of a good source?

http://www.soundcedar.com/shop/Big_...s/Big_Green_Egg_Spring_Assisted_Band_Replace/

 

[Thistle]

You gotta try a Tri-tip steak on your BGE. They're hard to come by, as not all butcher shops order them,
but MAN are they delicious & tender when you can actually get them. They're also known as Santa Maria
steaks..

http://en.wikipedia.org/wiki/Tri-tip



Geez. I think I'm gonna go hunting for one on the way home....

Not too hard to find around here.Had a couple in the Weber kettle over scrap mostly Red Oak,little White last Monday night.Marinated 5 hrs in fridge in sea salt,cracked pepper,cumin powder,bit of dried minced garlic,olive oil & red wine vinegar.Following a Santa Maria BBQ recipe that included grilled garlic ciabatta bread & local sweet corn from one of my books. One of the cheapest cuts of beef,sometimes called Sirloin Tip.I really liked it,just as good as Top Sirloin,but costs less.Could only eat 1/2 at once,maybe 5 oz.Great as leftovers though,especially sliced thin across the grain.

Apologies for burning the bread a little,almost forgot to put it on the grill,brought the steaks & corn inside the kitchen,there sat the bread in its paper bag.Run outside with it,lifted the lid & laid it on the grill.Even though I shut the vents almost 10 min earlier,there still was an incredible amount of heat from the coals.You know how hot bone-dry Red & White Oak can get Bread was still very tasty,especially while warm being brushed with extra virgin olive oil & rubbed with a cut garlic clove...

 

[Lewiston]

You gotta try a Tri-tip steak on your BGE. They're hard to come by, as not all butcher shops order them,
but MAN are they delicious & tender when you can actually get them. They're also known as Santa Maria
steaks..

http://en.wikipedia.org/wiki/Tri-tip

Geez. I think I'm gonna go hunting for one on the way home....

We're fortunate to have a meat house nearby that will get us any cut we want. I'll kick off August with it and Certified's slaw.

 

[Lewiston]

Not too hard to find around here.Had a couple in the Weber kettle over scrap mostly Red Oak,little White last Monday night.Marinated 5 hrs in fridge in sea salt,cracked pepper,cumin powder,bit of dried minced garlic,olive oil & red wine vinegar.Following a Santa Maria BBQ recipe that included grilled garlic ciabatta bread & local sweet corn from one of my books. One of the cheapest cuts of beef,sometimes called Sirloin Tip.I really liked it,just as good as Top Sirloin,but costs less.Could only eat 1/2 at once,maybe 5 oz.Great as leftovers though,especially sliced thin across the grain.

Apologies for burning the bread a little,almost forgot to put it on the grill,brought the steaks & corn inside the kitchen,there sat the bread in its paper bag.Run outside with it,lifted the lid & laid it on the grill.Even though I shut the vents almost 10 min earlier,there still was an incredible amount of heat from the coals.You know how hot bone-dry Red & White Oak can get Bread was still very tasty,especially while warm being brushed with extra virgin olive oil & rubbed with a cut garlic clove...

Looks good to me! How long in the cooker with my keeping it at a steady at 210 degrees? Pork butt and brisket usually take 20-24 hours but only use a softball size of lump charcoal plus flavoring wood. Most beef I marinate with citrus to open the pores, hit it with the rub and let it sit in the ice box for 24 hours.