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Author Topic: My new Kitchen!  (Read 411 times)
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naednek
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« on: March 10, 2013, 10:51:15 PM »



and this is what's for dinner (smoking Tri-Tip)

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MonkeyFinger
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« Reply #1 on: March 10, 2013, 11:04:51 PM »

Sweet! Loves me some good slow smoked tri-tip.  thumbsup

And here I was thinking I found a thread to share the fun that we're going through right now - after 20 years we're ripping out everything from the kitchen for a complete remodel.
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Lee
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« Reply #2 on: March 10, 2013, 11:16:32 PM »

Sweet, that's a big one. I really need to get a grill.
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wonderpug
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hmm...


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« Reply #3 on: March 11, 2013, 02:17:36 AM »

Be sure to post the after picture!
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SkyLander
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« Reply #4 on: March 11, 2013, 03:41:58 AM »

I know I'm insane to be considering this but my friend from work has one of these:



http://www.dakotagrills.com/

But the stuff that he has made is fucking amazing. And it seems so much easier. The only thing that I think won't work the best are burgers.
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naednek
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« Reply #5 on: March 11, 2013, 03:55:10 AM »





The outside looked a bit dark than what my friend did with the same recipe.  But it was pretty good.  The outer part was a little crunchy (fat side) where his isn't.  I think where I went wrong is I put it fat side down for 30 minutes and then flipped it for the rest of the time time 3.5 hours or so.  I think next time I'm just leaving it alone.  Everything else under the layer was great.  I now need a meat slicer smile

Overall turned out great!  Not as good as my friends (who I think makes the best tri-tip I've ever had anywhere) but it was close.
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Lee
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« Reply #6 on: March 11, 2013, 04:26:03 AM »

Quote from: SkyLander on March 11, 2013, 03:41:58 AM

I know I'm insane to be considering this but my friend from work has one of these:



http://www.dakotagrills.com/

But the stuff that he has made is fucking amazing. And it seems so much easier. The only thing that I think won't work the best are burgers.

You already have the indoor version. It's called an oven. :-)
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gellar
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« Reply #7 on: March 11, 2013, 04:36:36 AM »

Quote from: naednek on March 11, 2013, 03:55:10 AM





The outside looked a bit dark than what my friend did with the same recipe.  But it was pretty good.  The outer part was a little crunchy (fat side) where his isn't.  I think where I went wrong is I put it fat side down for 30 minutes and then flipped it for the rest of the time time 3.5 hours or so.  I think next time I'm just leaving it alone.  Everything else under the layer was great.  I now need a meat slicer smile

Overall turned out great!  Not as good as my friends (who I think makes the best tri-tip I've ever had anywhere) but it was close.

If there's too much bark, you probably had it too close flame.  You want more of an indirect heat than a direct heat.
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SkyLander
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« Reply #8 on: March 11, 2013, 04:44:49 AM »

Quote from: Lee on March 11, 2013, 04:26:03 AM

Quote from: SkyLander on March 11, 2013, 03:41:58 AM

I know I'm insane to be considering this but my friend from work has one of these:



http://www.dakotagrills.com/

But the stuff that he has made is fucking amazing. And it seems so much easier. The only thing that I think won't work the best are burgers.

You already have the indoor version. It's called an oven. :-)

Oven isn't also a smoker.
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naednek
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« Reply #9 on: March 11, 2013, 05:14:49 AM »

Quote from: gellar on March 11, 2013, 04:36:36 AM

Quote from: naednek on March 11, 2013, 03:55:10 AM





The outside looked a bit dark than what my friend did with the same recipe.  But it was pretty good.  The outer part was a little crunchy (fat side) where his isn't.  I think where I went wrong is I put it fat side down for 30 minutes and then flipped it for the rest of the time time 3.5 hours or so.  I think next time I'm just leaving it alone.  Everything else under the layer was great.  I now need a meat slicer smile

Overall turned out great!  Not as good as my friends (who I think makes the best tri-tip I've ever had anywhere) but it was close.

If there's too much bark, you probably had it too close flame.  You want more of an indirect heat than a direct heat.

well, it was smoked and the heat source came from the fire box on the side.
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Harpua3
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« Reply #10 on: March 11, 2013, 05:55:00 AM »

Fuck you all, now I'm hungry;).
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gellar
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« Reply #11 on: March 11, 2013, 05:30:19 PM »

Quote from: naednek on March 11, 2013, 05:14:49 AM

well, it was smoked and the heat source came from the fire box on the side.

Hmmm so no direct heat?  Weird.  How hot were you running?

Personally I don't actually long smoke tri tip, so I don't have a ton of experience with it other than general experience with things I do smoke (ribs, shoulder, brisket, etc...).

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naednek
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« Reply #12 on: March 11, 2013, 05:52:53 PM »

Quote from: gellar on March 11, 2013, 05:30:19 PM

Quote from: naednek on March 11, 2013, 05:14:49 AM

well, it was smoked and the heat source came from the fire box on the side.

Hmmm so no direct heat?  Weird.  How hot were you running?

Personally I don't actually long smoke tri tip, so I don't have a ton of experience with it other than general experience with things I do smoke (ribs, shoulder, brisket, etc...).



I was trying to keep it in the 220-240 range, but I kept overcompensating and was actually in the 270 range.  Over time I'll get the hang of it on knowing how much fuel to use to maintain the heat. 
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Misguided
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« Reply #13 on: March 11, 2013, 09:13:16 PM »

I have a Salamander grill currently, which I've had for a few years.
What I really want is a pellet smoker.
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Isgrimnur
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« Reply #14 on: March 12, 2013, 02:29:09 AM »

This thread resulted in the fiancee and I going to lunch at Texas Roadhouse.
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Hadron Smasher on 360; IsgrimnurTTU on PS3

I'd rather be watching hockey.
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