Spiral Thing Sequel, Tri Tips, Salmon and Ribs

Jackb

New member
I'm a few smoking sessions of pictures backed up, here are the last few big things I've done... I always forget to take notes while I'm cooking, so I apoligize for the lack of details in some cases...

SPIRAL THING!!!!
When I had this at Auxrens house last winter, it quickly became one of my favorite foods ever.
Finally made one of my own and daaaaammn.

Pounded out a flank steak, filled with cheddar, feta, asparagus (and I think a little bit of a dry rub, idr)
Wrapped it up, olive oil glue, and iirc double secret steak rub on the outside.

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On the smoker. Flipped it at 130, cooked to 145. I think I used Jack Daniels pellets for this one, but
I'm not 100% sure.
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Wrapped it in foil, then a soaking wet hot kitchen towel and let it sit on the counter for a bit.
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The unveiling...
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The thing on the right is called a zuchinni boat. IDK exactly how to make it; my gf's friend made it. Very good, I think it has cauliflouer and cheese in it?
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Jackb

New member
I did two things different than I normally do with these tritips, and they were the best I've ever made.
1- Instead of one ~3lb tritip from the deli, I was at Costco and got a pack of two tritips that were ~3lbs combined.
2- I cooked them to 140 instead of 135. I was shocked at the difference 5 degrees made. I like beef med rare; the 135 had been feeling more rare to me, so I took it out to 140 this time. Wow. I will be doing all my tritips to 140 from now on.

Balsamic vinegarette reduction glue, one tritip has Double Secret Steak Rub on it, the other has Hallelujah Bacon Jalapeno Rub. Pecan pellets.
This generated lots of compliments, and no leftovers.

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Served withsweet potato fries, home made jalapeno poppers, sauteed potatos, and stuffing.
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Jackb

New member
This past weekend I smoked my first salmon and first ribs. Pecan pellets were used for this cook.

The ribs:
Two racks of beef ribs. Olive oil glue, one rack with Double Secret Steak Rub, the other with Money.
Now, I'd never made ribs before, so I didn't know how long they take... uh ohhh, I've got a house full of people to feed.... I did not have all night to wait, so whatever.
I mixed some apple cider vinegar and worschestire sauce in a spray bottle and sprayed the ribs down every so often to keep them moist. ~180 degrees, I wrapped them in foil and let them sit on the smoker for a bit more after that. I probably should have wrapped them a bit earlier. They weren't tough liek beef jerky, but they were not like fall-off-the-bone-tender-bbq ribs.

The salmon:
A giant 3 lbs from Costco, it filled the drum. There was enough space (barely) for the salmon and ribs, and nothing else.
Balsamic Venegarette reduction glue, with a light coating of Little Louies Garlic Salt and Desert Gold Rubs.
I kept the salmon on a piece of foil with rolled up edges to keep any juices in it and so I could put it on and off the grate without it all falling apart. The salmon also got sprayed with the ACV/worschestire sauce mix for the hell of it.

The results:
Everyone else loved the ribs, but I wasn't crazy about them. I've never been a trememndous rib fan in the first place though. The salmon was absolutely incredible. I managed to hid a little bit to save as a leftover to bring to work the next day; even a day later at work peopel were commented how good it smelled/looked.
The supermarket down the block from me has whole salmon on sale for $2 per pound this month, so I'm going to pick it up and try more.

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Big Poppa

Administrator
Jack you are smokin! great stuff...I always tell people that you cook tri tip 5-7 degrees more than your usual steak...it is still piunk but way more tender!
 

auxren

New member
Jack! It all looks amazing! I can almost taste the pinwheel thing through the picture. Next time you come to SLO, we need to have a smoke-off. Your smoking might have surpassed mine.
 

scooter

Moderator
Staff member
Great job! All of it! One comment, looks like a lot of juice on that tritip cutting board. You may have sliced it a tad early. I suggest letting it rest for 20 mins before slicing.
 

Kevinish

Moderator
Very nice Jack! Also, if you cut the tri tip against the grain it will feel much more tender when you bite into it, because the grains will be short and easy to bite through. Got to try that pin wheel!
 
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