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A BBQ thread

You're idea is correct, It probed like it needed 38 more hours but I figured if I shaved it it'd work with the jus.

It did but it's better when it's tender
 
Man, I see so much BBQ style cooking for cuts of meat that aren't necessarily ideal for it.

I did a couple of tri-tips a week ago. (A Bottom sirloin for non-west coast folk) The rule for these is to sear it hot and finish to no more than medium 130°F. I now exclusively do mine in a pan and the oven for absolute control of temperature.

This cut does not do well with low and slow or long and tender style cooking. Its a California thing. Hot, fast, no more than medium. Heavily seasoned or marinated. Cut cross-grain. Served sliced, in a roll, thin with asparagus and 'taters, it'll make your night much better when done right.

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Not BBQ as such but I hung 5 or 6 Eland steaks in the dryer last night to make "biltong".
Should be good to eat Sunday evening
I just yesterday sliced up a nice chuck into three slabs for biltong which are currently in the fridge curing along with two full pork bellies slated for more bacon. Helpful tip: Don’t give your friends homemade bacon unless you want to be inundated with requests for “more bacon” :D
 
Man, I see so much BBQ style cooking for cuts of meat that aren't necessarily ideal for it.

I did a couple of tri-tips a week ago. (A Bottom sirloin for non-west coast folk) The rule for these is to sear it hot and finish to no more than medium 130°F. I now exclusively do mine in a pan and the oven for absolute control of temperature.

This cut does not do well with low and slow or long and tender style cooking. Its a California thing. Hot, fast, no more than medium. Heavily seasoned or marinated. Cut cross-grain. Served sliced, in a roll, thin with asparagus and 'taters, it'll make your night much better when done right.

View attachment 1678265View attachment 1678266View attachment 1678267
Now THATS cookin!
 
Not BBQ as such but I hung 5 or 6 Eland steaks in the dryer last night to make "biltong".
Should be good to eat Sunday evening
When I was a kid my second dad, 1/2 Cherokee, never smoked jerky. We had a screen box about 3x3x3 ft which had multiple screen trays inside. In summer, he would take it up on the NorCal ranch to a hill top that had a big black oak. Also brought along earthenware crocks full of dry brined deer strips. Load up the racks with the strips, sprinkle with papper and then hoist it up under the big tree. It would be in the 90's-100 in the day with breezes and the meat would dry in about a week, if I remember right. You ate that stuff with your pocket knife in hand. The more you chewed it the more the flavor. Good!
 
When I was a kid my second dad, 1/2 Cherokee, never smoked jerky. We had a screen box about 3x3x3 ft which had multiple screen trays inside. In summer, he would take it up on the NorCal ranch to a hill top that had a big black oak. Also brought along earthenware crocks full of dry brined deer strips. Load up the racks with the strips, sprinkle with papper and then hoist it up under the big tree. It would be in the 90's-100 in the day with breezes and the meat would dry in about a week, if I remember right. You ate that stuff with your pocket knife in hand. The more you chewed it the more the flavor. Good!
When I was young we lived with Dene(Chipewyan) on a reserve that had only been established in the 50's. Before that, they were strictly out on the land. A staple was "dry meat" and lard.
Dry meat was just that. No smoke, no seasoning, just meat.
We would add a wee bit of seasoning and smoke to ours, but we'd still eat it with lard. One time we found a big box of it up on a shelf that had been there for years, still in perfect condition.
And you're right, the longer you chew it, the better it gets!
 

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