[bluesman]

Very fine!

Tri-tip is great for making chili but it's hard to find around here as well. I need to stop by my local butcher and leave him my cell#. 

[deepsouth]

thanks!  i have never tried making chili with it.  do you grind it?

[bluesman]

thanks!  i have never tried making chili with it.  do you grind it?

Yes. I grind it to a "chili grind" which is a rough grind. Tri-tip is primarily used in chili competition cook-offs.

[euge]

I can get it pretty easily. Think it's the same price as skirt steak- which is ridiculously overpriced at $7 per pound.

[deepsouth]

it's about $8/lb down here unless you get lucky and it's still $6 and change.

[boulderbrewer]

Ok here it is, sorry for the Delay.
2 TBS of vegatable oil
1 Medium onion Minced
1 8oz of Tomato sauce
28 oz of whole canned tomatoes
3/4 distilled vinegar
1/4 cup of dark brown sugar
2 TBS of moleasses
1TBS of sweet paprika
1 TBS of chili powder
2 tsp of liquid smoke ( I didn't use this)
1 tsp of salt
1tsp of pepper
1/4 cup of OJ

[bluesman]

Ok here it is, sorry for the Delay.
2 TBS of vegatable oil
1 Medium onion Minced
1 8oz of Tomato sauce
28 oz of whole canned tomatoes
3/4 distilled vinegar
1/4 cup of dark brown sugar
2 TBS of moleasses
1TBS of sweet paprika
1 TBS of chili powder
2 tsp of liquid smoke ( I didn't use this)
1 tsp of salt
1tsp of pepper
1/4 cup of OJ

There's a good balance between the acidity and the sugar in your recipe. Looks good!

Thanks for posting the recipe. 

[capozzoli]

You guys put sauce on your BBQ? Why?

Did some beef chuck ribs today as per Robert Rodriguez. Did I post that cooking video yet? Ill post it again.

http://www.youtube.com/watch?v=ZGOQ_npS4pI

Man these things are firken delicious. Just sinful.

If you do it look for nice marbled chuck ribs. I noticed some were very lean.













To put sauce on these would be a deadly sin, BBQ sauce is for Philistines.

[bluesman]

Very nice work Cap!

Long time no post.

Thanks for posting. 

[deepsouth]

those are banGin' cap.

[euge]

The beef ribs I get usually aren't that meaty. To me it looks like they trim most of the meat off for ground chuck. Cap did you ask for untrimmed ribs?

Looks mighty tasty. And I forgo the sauce too these days. Why bother? The flavor of the meat, the smoke and whatever spices used are enough I've discovered.

[deepsouth]

another non-saucer here.   when i do pulled pork or beef, i will us a bit of homemade vinegar sauce on the second sandwich.

[bluesman]

It was a pretty good weather day here, so I decided to smoke a whole turkey. I brined the turkey in my favorite turkey brine for 24hrs.



on the WSM smoker.



2.5hrs at 325F.



To the plate.



Hope you enjoyed the Q because I did!

I just thought I'd also post the new addititon. FedEX dropped it off yesterday. I'm stoked! 

[capozzoli]

  wow. Ill bet that thing set ya back a few bucks.

When ya posting some pic updates on the brewery? Seems like you are getting close to being pro.

I gots ta get me some of that bluesman beer. 

[deepsouth]

that's baller.  the bird and the blichmann.