Tri Tips Smoked On The Pit Barrel Cooker
ฝัง
- เผยแพร่เมื่อ 10 ก.ย. 2024
- I fired up the Pit Barrel Cooker and rubbed up a couple of Tri Tips for a fast smoke on it, with some seasoned corn thrown in for a tasty side dish.
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#cooking #grilling #tritip
Those look tasty Ry
Thanks! First time doing Tri Tips on the PBC and it did a fantastic job :)
@@CookingWithRy sure did 🤘🤩🤘
The PBC is a nice inexpensive cooker that does a phenomenal job with ribs, but those Tri-tips looked great! Thanks for sharing, Ry.
I followed your directions, the best tri-tip I’ve ever had!! Excellent video for a beginner like me. I love my Pit Barrel Cooker. Thanks!
Excellent results Ry.
Thank you for sharing your talents with us.
God bless!
I have my first tri tip marinating now. I’m not going to lie it’s hard for me to watch your videos, I usually fall asleep if I’m already in “grilling mood”-(aka a few in). Your dulcet tones and music are so relaxing.
Sold! I'm ordering a PBC after watching what it does for pork ribs, chicken halves, and now thanks to you, tri-tips. Here in CA tri-tip is a staple everywhere. But corn, smoked bare until the kernels are softened and browned from smoke, cut off the cobb and mixed with butter, pepper and some salt...is the bomb. And not just IMHO, but everyone I've made it for.
That corn sounds great to me! I'll take five :)
I have several PBC's and routinely cook 35-40 tri tip for school functions. With limited help, I can put together a big meal Tri tip, salad, beans, and garlic bread) for a lot of people quickly and efficiently. Like you, my favorite method is the reverse sear, but this method always comes out great!
Yeah it sure turns out great Tri Tip!
Looks delicious! The Pit Barrell Meat and Game rub is amazing on Tri Tip as well. I tried it last week and it was the best Tri Tip I've ever had! Give it a whirl.
Tri tip looked great. Love tri tip. I marinate over night with a 50-50 mix of soy sauce and Stubbs soy, garlic and red pepper flakes. Has a great flavor and juicy. I use my Weber kettle cook wide open in-direct and then sear when it reaches tempt.
Sounds good to me :)
Only one word ... "PERFECT" ...
👍👍👍
I’ve been cooking them wrong will try ur method next time, looks yummy
Since we like our trip tip done to Medium-Rare I'm guessing about 275-280F for around 1.25 hours? Luckily, I have a 2- probe unit, 1 for ambient and1 for internal meat. I cook ours to ~135-140F. Gotta see if I can run down some of that Trader Joe's coffee rub to try next. Thanks Ry.
Great lesson on the PBC!! I know how much you love the tri tip. when you get around to cooking an picanha you will see why the Brazilians call her the queen.
Yeah I'm wanting to do one soon :)
I made the tri tip with coffee and garlic rub on my rec tec. Awesome!!!!!
Awesome :)
Always love to reference how you do some of my favorite meats on the PBC. You're the authority on juicy tender meats, aka juicealanche
Oh man, the music the meat, this is one beautiful video! Kudos Ry!
Thank you :)
Looks fantastic, I am cooking a tri tip on my PBC today.
Great Video.. as always. What I really appreciate is your passion for cooking, and how dedicated you are at turning out videos. Thanks.. Once again Ry !
That's kind of you to say :0
The corn looks to be a perfect accompaniment, the colour is so beautiful. Almost makes you forget the tri tip. But that is not going to happen. =)
LOL. No way I'm forgetting that :)
Love me some tri-tip roast. Grilled corn too. Great job Ry.
Thank you :)
Yeah the barrel definitely looks awesome and easier.😎✌
So are we just gonna NOT talk about the genius lighting method?? Is that a coffee can?
LOL. I did a video on that recently: th-cam.com/video/nx_vhfVgHCU/w-d-xo.html :)
Thanks so much! I looked for a video on it before I asked, guess I didn’t look hard enough! I have the same drum roller, will definitely do the coffee can 👍
your doing some great work on hat PCB Ry, love it !
I did this & it was delicious & the corn was spot on bomb..thank you sir
Awesome! So glad you enjoyed it :)
The Tri Tip turned out great. Never cooked corn on the grill wrapped in tinfoil, great idea!
Hi Ry I here by officially crown you the king of TRI TIP my friend. Have an idea for next tri tip episode a coarse salt and pepper only or a cocoa and coffee rub.👍💯
I can do that :)
Ry, I have never cooked a TriTip and you got me wanting to go find one, cooking in less than an hour, awesome, I am working on a coffee rub that hopefully I will get out sometime during the summer. got lots of products one the list right now. I love your expression on your face when you tasted the piece with the Texas Best Brisket Rub, priceless! Lol. I have been working with an Executive Chef for a restaurant group here in Houston Texas and we have been working on a new Brisket Rub for their restaurants, we are in the testing phase right now, when it is completed I will send you a bottle. It has high dollar ingredients like pink peppercorn and Datil pepper which is $50.00 per lb, and tastes and smells amazing. Thanks for the video and the wonderful description of Texas Best Brisket Rub, greatly appreciated much more than you can ever imagine.
Oh you need to get some Tri Tip :)
I have cooked my tri tip at 225 to 250 all the way to 186 and it was super tender. I'm going to try and get it a little higher and take it off at 130 next time
Awesome flavor on that tri-tip. I am cutting it thin to make a sandwich for lunch. Really tender meat. Thanks, Ry.
Thanks!
Wow! Great looking meal Sir! The Pitbarrel cooker is no joke. You did those Tri Tips justice!
Thank you!
Great idea with two hooks!
Thanks for the video. Here on the East Coast tri tip is almost unheard of. I actually saw a couple in my local grocery store for the first time the other day. They were about $30 each.
That's just crazy how expensive it is in places. The cows aren't different!
Costco in SF Bay Area has prime for about $8.99/lbs. I just picked some "select" at Lucky Supermarket for $2.99/lbs. Not the best, but I trimmed, used a Jacard on them, used kosher salt at 1/2 t per lbs. Bagged and put in freezer for later use.
Very good cooking show, help me alot to get started.Thank you. ✌😎
Thank you Ry! Making this tomorrow for dinner!
Hey Ry your videos are very easy to follow 👍🏼👊🏼
Thank you :)
Nice Ry. Thanks for sharing. I have had that cooker in the cart before but didn’t buy it because next for me is a flattop griddle.
I cooked a tri tip on my Barrel House cooker and it was great. But I learned my lesson on hanging ribs. I had a few racks of baby backs that I hung and one of them fell down to the coals. I didn't catch it right away because I was inside the house. It burned pretty bad and created a lot of bad smoke. I hope food going forward doesn't smell or taste bad . Anyway, I will double hook ribs from now on.
Yeah, I nearly lost a rack. Didn't have enough hooks to double up, but I do now :)
Great job Ry on those Tri Tips ! I love that cut of meat !
It's my favorite :)
Those tri-tips looked absolutely killer bro
Thanks!
Those look awesome! Will have to try it, thanks for sharing with us!!
Love this video I’m doing a sirloin tip roast on the pbc today !!!!!!!
Amazing Job 👍🍻
Awesome video, I just ate beef fajitas.
Still hungry after watcjing this.
I one of the smokers I have is a verticle unit with the firebox on one end. I going to try hanging some tri tip in it. Have never cooked tri tip before but looking forward to doing so. Thanks for the inspiration sir.
Stay Safe, Bee well.
Regards, N. Tx.
Doug
Oh you'll enjoy Tri Tip :)
Great instructional video on tri-tip!
Perfect outcome. Looks really tasty
Thank you :)
I'm really interested in the PBC for my next cooker purchase. I have the 22.5" Weber kettle and a Lang 48" patio smoker. I think the PBC would round out my arsenal well. Tri-tip looked great, brother. Keep up the good work.
Oh I'm jealous of that Lang. That's one of the larger additions I've been looking at :)
Great video Ry!!!
Looks like a great meal. Thank you for sharing.
Nice cook on those tri-tip Ry. The PBC did it again. Looked great. Nice Rubs too.
Thank you, Phil :)
Just a thought I had both of them rubs look really really good I bet if you combined half of one with half of the other that would be absolutely killer just a thought
I bet you're right :)
Great looking beef! Thanks for sharing!!!
Buen trabajo amigo RY!👍🏼
LOL. I'm gonna have to break out Google Translate! Wait 'til I come by your channel and throw some High School German at you :)
@@CookingWithRy 😁
How did I miss this video? LOL, well I found it now, great job! Coincidently, I just ordered a PBC this morning! I hope my future cooks turn out as well as yours!
I'm sure they will. It's a great cooker :)
@@CookingWithRy Have you ever made pastrami on the PBC?
@@riosecco4142 No. I've done the shortcut pastrami using corned beef on my electric.
where did you buy the metal circular device you had to separate your coals from the starting fuel?
I made it out of an old coffee can.
Just ate before I watched. 😂 That coffee rub sounds great and looked good.
Thanks!
Great video Ry! I normally do tri-tip like you mentioned and am going to try one on the PBC today. I was thinking of taking it to around 110-115 then transferring to a hot charcoal to sear off. Am extra step and maybe the best of both worlds if you have tried that?
Also, ever hung corn in the PBC?
Sounds like a good plan. Never hung corn.
Great Cook Ry! Thank You!
O....M....G.... yummie.....dams up, as always great! Bavaria is greeting 😋
I also love and use heaven made products..... but shipping and tax is horrible 👍🏻👍🏻👍🏻
Yeah that Trader Joe's rub is fantastic. They also make a great chicken rub.
What was that removable ring that you used for the lit charcoals? That’s genius!
I did a video on that: th-cam.com/video/nx_vhfVgHCU/w-d-xo.html :)
Great looking tri tip bro. Much better than the one I did recently. Going to cook a tomahawk this weekend on the PBC.
Tomahawk! Nice!
Great cook here in the country it’s hard to find any cut other than your basic do you get your cuts at big brand stores. I rigged up my big easy oil less fryer to hang ribs on for fast cooks, my next cook will be tri tip if I can find one local. You have definitely got me out of my box LoL
Most of the meat I use comes straight from a few local markets, one of which has a full service butcher :)
Thanks Got ya. There is s local market with a butcher here but not much variety. He just bought his first smoker so we do talk I turned him on to you & others trying to get him hooked so he can start ordering them tri tips and other cuts Thanks again keep turning them out
Mmm tri-tip juice a lanch from the PBC!!! Thank you for sharing the awesome cook...I'm going to go fire up my PBC...how bout that handle?...just kidding...lol
I changed it! LOL :)
Hi Ry. Great video today! Your tip, doubling up the PBC hooks, is genius! During your fire starting sequence you dumped your lit coals in a center can. Did you make that?
Yeah that technique for double hooking has been around a while. Didn't have enough hooks in one cook and almost lost a rack of ribs. Yeah I did a video on lighting my PBC recently that shows how I did that :)
Another great video. Love your channel.
Thank you :)
Yum!
I have had a PBC for about 10 years...question? Why use that ring to put the hot coals in?......I just spread the hot coals all over.
I find that I get an even burn to the edges which I prefer.
Looking good
Awesome video. Smokey RIbs BBQ sent me to your channel!!
Awesome! Rus is fantastic :)
Great video Ry... What temp did the smaller tri tip came out @??
Only about 2 degrees higher, which was surprising :)
If i wld to cook a tri tip to maybe 140°-145° wld that be considered well done or overdone?? Youts was great but 4 me ; yours had a lil bit too much pink for my liking... I like a lil bit of pink showing... Don't want it well done
@@dewayneandrews642 I would try 140 first and then 145 to see which you prefer. You'd be right in that medium zone if you nail those :)
@@CookingWithRy Thx Ry
Mmmmmmmmmm tasty
Hi Ry, looking really good on those tri tips! What brought me here was your PBC turkey you cooked on another video. Doing turkey tomorrow for Thanksgiving on my PBC.. Did you custom cut that grate or is it hinged? Like that idea where you can hang the meat and put a side dish on the grate. I need one!! ☺ Thanks for the video and have a Happy Thanksgiving to you and the family.
Hi! That’s the PBC hinged grate. Happy Thanksgiving 😊
What size is your pbc Ry? Looking at that vs offset vs oklahoma joe bronco
My PBC is the regular size, not the Jr.
@@CookingWithRy thank you! God bless keep it up bro. Your cocoa coffee rub is amazing. Just did a chuck roast with it on the weber kettle
@@jestonhopper5137 Great! I love that rub :)
Pit barrel vs. Barrel House what's the preferred?
I haven’t tried the BHC but I really like the PBC :)
Aye Ry ; my local butcher was out of tri tip ; so I bought a chef's cut sirloin... My question is that cut of meat still kinda / sorta considered along the line of tri tip?? For a good medium Doneness shld I still take it ( temp wise ) to 140°-145° like we once discussed on your tri tip video awhile back??
That’s the temp I’d shoot for for medium :)
I dont like mine. Everything comes out with an overwhelming charcoal taste. I followed the directions and watched several videos and no luck. Im getting rid of it. I love the ribs on my stick burner. Thanks. Great video though.
that trader joes rub is so damn good, one of my favs. I thought they discontinued it years ago
Yeah I love that stuff.
@@CookingWithRy did you purchase that this year? I've been looking for it but can't find it. When it went off the shelves I went to ebay lmao
@@dank9288639 Amazon for the win: www.amazon.com/Trader-Joes-Seasoning-Coffee-Garlic/dp/B00L4MU288/ :)
@@CookingWithRy hell yeah brother👏🤙 oowee
Great job Ry, what and where did you get the charcoal baffle?
I made it.
@@CookingWithRy Was thinking of making one out of a coffee can.
@@hbsoldier3 That's exactly what I used :)
Good looking dinner. No need for tatars.
I almost did taters, though. LOL :)
Inspiring. I just did a small pork butt that came out pretty delicious. Might be time to grab a couple tri tips.
Yeah give them a try. I love 'em :)
@@CookingWithRy I've always done them with a teriyaki marinade just over hotter coals. Never smoked one personally. I'll let you know how it goes lol
How long did you leave corn in for?
Until it felt tender. It varies. Giving it a squeeze will tell you if the kernels are ready if they begin to collapse under gentle pressure :)
@@CookingWithRy thank you sir
Hey Ry those look so good. Have you ever used Malcom Reed's rubs and sauces? I would love to know what you think of them.
No I've never tried Malcolm's stuff :)
Thinking of buying a Weber kettle any tips on accessories or rotisserie’s
If you look in the video description on my videos, you'll find a link to my Amazon Store that contains links to the things I use in the videos for my kettle. I would recommend two things first off: the Briquette Baskets, and a Vortex.
I recommend the 22" Premium Weber with upgraded cleaning system. Adrenaline BBQ Slow and Sear and Grill Grates work great!
Is that rub in stock? I haven’t seen it in stock for a few years. Great rub. 👍
It was a few weeks ago. I think you can also buy it through Amazon :)
😎🍻
Going to make it tomorrow! About how long did it cook for?!?
I go by temp so I usually don’t track the time but I’d plan on 90 minutes or so.
I go by temp so I usually don’t track the time but I’d plan on 90 minutes or so.
Nice!! Yummy... :-)
Nice
I feel bad for this dude’s neighbors. They always get to smell these aromas but never get a taste
I throw 'em a rack of ribs every once in a while :)
Cooking With Ry You sir are the best person I’ve ever seen. Bless your heart🙏
Lol does he ever taste something and not like it? He has the same reaction to Everything he makes come on RY
Why would I make stuff that doesn't taste good? I've gotta eat it! :)