Epic food porn

I did about 30 pounds of pork shoulder Sunday. I gave one to my neighbor for helping me with my tile and took the other three to a family thing last night. Everyone said it was good and I suppose it was fine but I guess I just don't love pork.

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I did watch Chef Toms new video on smoked tri-tip though. He says it tasted like brisket when it was done so I'm probably going to try following that soon. He used a tri-tip with the fat cap on which I don't know that I've ever seen before.
 
Jay5.9L said:
If you have any leftovers, wrap them in foil and a bit of beef broth and stick them in the oven for a hour or two at 225. A good braise will get them tender.
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No leftovers, so they weren't that bad.... good idea though, I'll try that if there is a next time! I saw a recipe for Smoked Beef Rib Stew last night, that looked like a great was to use beef ribs and get them tender as well.

www.vindulge.com

Smoked Beef Short Rib Stew

Smoked Beef Short Rib Stew recipe. How to cook incredibly tender beef short ribs on the smoker and finish them in a comforting stew.
www.vindulge.com www.vindulge.com
 
nnnnnate said:
I did about 30 pounds of pork shoulder Sunday. I gave one to my neighbor for helping me with my tile and took the other three to a family thing last night. Everyone said it was good and I suppose it was fine but I guess I just don't love pork

I did watch Chef Toms new video on smoked tri-tip though. He says it tasted like brisket when it was done so I'm probably going to try following that soon. He used a tri-tip with the fat cap on which I don't know that I've ever seen before.
Click to expand...

I just did 2 triptips and 8 pork tender loins for a bday party.
That is the way we have done our tritip since having a smoker, and it is great. I do my temps a little different, I start @175 till it hits internal 160-165, then put it in a covered pan with broth @225 till interal 210. Fastest it has gone is about 10hrs that way though, his seemed quicker.
 
This was a few days ago... made Tacos Al Pastor on the charcoal grill. Got the grill up to 500*'s and layered the stack starting with a chunk of pineapple as the base, then the meat, then more pineapple, sweet onion and a half orange on top. I used beef, preseasoned and added some lime juice too. The heat of the charcoal grill and its shape helped cook up the meat and crisp up the outside bits.

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@nnnnnate
Yes, a couple weeks ago, I usually do Costco tritip though. I got mine from my dad and he got it from his butcher. I have been meaning to go back down to CircleV and see if they do tritip with fat, last time I was there I just got their brisket.
 
I smoked a tri tip today kind of like it was brisket. It was on for like 5.5 hours and only hit 195° but it was time to eat so I pulled it off. It was crazy good. Like, probably the best meat I've ever cooked good.

I took this only pic right after chewing out my son for complaining and crying for the 4th night in a row about what we were eating for dinner.

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I injected with 1 cup beef broth mixed with 2tbs of killer hogs bbq sauce and 1 tbs of hot sauce. Then I covered it with plowboys bovine bold and cattleman's smoky chipotle rub. It cooked at 250° for 2.5 hours then went into foil with a half cup of the injection liquid for another 3 hours.

Maybe next time I'll out it on earlier but it was pretty tender and not chewy. My only real regret is that I don't have much left to eat tomorrow, or later tonight.

10/10 would recommend. Recipe was from atbbq on the YouTube's.
 
We do this carne asada that we wrap up in peppers. It’s great.

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This was the first time we did it on the smoker. I thought it would take way longer than it did. So I overcooked them a bit. Still tasted great but I need to be better about watching my food temps. I cooked them hot and really love the hint of smoke from this type of cooking.
 
I believe she got this meat from Winco. That is her normal spot. It was sliced and seasoned. We didn't add anything to it. If you really want the full experience I recommend going to Rancho Market and getting X pounds of "Ranchero (and then the spanish word for "prepared"....preperiardo?????)" I never say it right when I go in there, but they know what I mean, and probably charge me extra at the same time. Super good.
 
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