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man, clicked on some other threads in this forum and think i need to retreat to the 997 forum for a few days.
or maybe pop over and have a VitaMix mole drink with Mooty.
will try to get out of office early today to see if i can hit 46k miles up on Hwy 9 / Skyline.
man, clicked on some other threads in this forum and think i need to retreat to the 997 forum for a few days.
or maybe pop over and have a VitaMix mole drink with Mooty.
will try to get out of office early today to see if i can hit 46k miles up on Hwy 9 / Skyline.
i remember there being some "drama" in the 997 forum a while back about who had the best 4.0 upgrade kit.
but think that was pretty contained to Ranger vs one or two other people.
other than that, pretty well behaved bunch who do seem more interested in driving/tracking and sharing info.
While browsing one of my regular sites, the hairpin company, looking for old and interesting Porsches, I noticed that they are also selling a private collection of classic bicycles. Given number of fanatical riders on this thread, thought some of you might be interested.
If you're new to the egg, would recommend chicken, ribs, tri tip as entry level smokes. Pulled pork can take 14 hrs done right. It's awesome when you get it right but it's a lot of work. Highly recomend 3-2-1 method for the ribs. Bone just pulls away from the meat and has tons of flavor.
Chris, just picked up my first tri-tip to smoke on the BGE. It's a 2 pounder. Any suggestions for time / temp / wood?
Prep a bowl of wood chunks in warm water overnight, drain, put chunks in egg.
Put in platesetter legs up, then get a deep drip pan (just tall enough to stay under legs of platesetter) and fill with appropriate stock or juice (more on that).
Tri tip should be rubbed or marinated overnight. I do dry rub of secret spices then wrap tightly in foil overnight in fridge. 2-3hrs before putting on grill, remove tri tip from fridge and let it acclimate to room temp on the counter. Loosen foil if packed. When near room temp or low 60's inside, place on grill.
Stabilize BGE with platesetter, pan with liquid and grill at 225F. It should be nice and smoky. Place tri-tip(s) in center and cook till 135F in the center. I like a leave in probe (like iGrill). When it reaches temp, remove from BGE and let sit on cutting board for 10 mins. Slice thin and enjoy.
For my tri-tips, I use a spicy rub and apple juice in drip pan. I also like a mix of apple/cherry wood; also use pecan depending on spices. If you did even a salt/pepper/garilic/chipotle rub on the above it would come out pretty amazing.
I've tried searing after and while it gives it a nice crust/bark, the meat tightens up and isn't as tender. This method works. As those who've tried it.
Prep a bowl of wood chunks in warm water overnight, drain, put chunks in egg.
Put in platesetter legs up, then get a deep drip pan (just tall enough to stay under legs of platesetter) and fill with appropriate stock or juice (more on that).
Tri tip should be rubbed or marinated overnight. I do dry rub of secret spices then wrap tightly in foil overnight in fridge. 2-3hrs before putting on grill, remove tri tip from fridge and let it acclimate to room temp on the counter. Loosen foil if packed. When near room temp or low 60's inside, place on grill.
Stabilize BGE with platesetter, pan with liquid and grill at 225F. It should be nice and smoky. Place tri-tip(s) in center and cook till 13F in the center. I like a leave in probe (like iGrill). When it reaches temp, remove from BGE and let sit on cutting board for 10 mins. Slice thin and enjoy.
For my tri-tips, I use a spicy rub and apple juice in drip pan. I also like a mix of apple/cherry wood; also use pecan depending on spices. If you did even a salt/pepper/garilic/chipotle rub on the above it would come out pretty amazing.
I've tried searing after and while it gives it a nice crust/bark, the meat tightens up and isn't as tender. This method works. As those who've tried it.
Thanks man, sounds good! One question; you note temp 300-350, but grilling at 225. Do you mean 300-350 and then the placesetter and drip tray sinks the temp down to 225? Do you adjust the vents in between?
08-03-2018, 05:12 PM
