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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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  1. #1
    Join Date
    Aug 2010
    Location
    Los Angeles
    Posts
    40

    Default Tri-tip on my new rotis

    I've always grilled my tri-tips in the traditional manner but this time decided to do it on my new rotisserie which I got over the weekend. I was extremely pleased with the result, with this tri-tip being among the best I've done. I threw in a chunk of red oak for smoke. Having never owned a rotisserie I'm hooked!


  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Very nice.
    Jim

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Great picture! Bet it was top notch eating. We'll be waiting for more rotis pics from ya soon
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looks great!!! I think my next tri tip will be on the rotisserie.

    I really like my rotisserie. It makes some great chicken!!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    [QUOTE=Carbon;109809]I've always grilled my tri-tips in the traditional manner but this time decided to do it on my new rotisserie which I got over the weekend. I was extremely pleased with the result, with this tri-tip being among the best I've done. I threw in a chunk of red oak for smoke. Having never owned a rotisserie I'm hooked!

    Looks great, and yes, rotisserie cooking is addictive.

    Now, if we could just get you using some decent charcoal.

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I love to spin the treats!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    Aug 2010
    Location
    Los Angeles
    Posts
    40

    Default

    Thanks for all the replies! Yeah, I'm loving it and will be doing spareribs on it this evening.
    Also, I'll be experimenting a little by placing a circular basket of charcoal directly on the vent fins instead of on the charcoal grate. The vent will still be operable even with that additional weight sitting on top. Just trying to further lower the charcoal below the grate and hopefully for a longer, slower, and lower temp burn. I'll also stuff rope gasket around the perimeter of the rotiss ring to make it a bit more air tight.


    Quote Originally Posted by SmokyOkie View Post
    Now, if we could just get you using some decent charcoal.
    LOL.....I still have several twin-bags of Kingsford blue from last summer which I picked from the Home Depot sale. Once these run out I'll switch to Stubbs which I picked up at Lowes a couple of weeks ago on sale at 1/2 price. I picked up enough of them to last me til the end of the year.

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by Carbon View Post
    Thanks for all the replies! Yeah, I'm loving it and will be doing spareribs on it this evening.
    Also, I'll be experimenting a little by placing a circular basket of charcoal directly on the vent fins instead of on the charcoal grate. The vent will still be operable even with that additional weight sitting on top. Just trying to further lower the charcoal below the grate and hopefully for a longer, slower, and lower temp burn. I'll also stuff rope gasket around the perimeter of the rotiss ring to make it a bit more air tight.




    LOL.....I still have several twin-bags of Kingsford blue from last summer which I picked from the Home Depot sale. Once these run out I'll switch to Stubbs which I picked up at Lowes a couple of weeks ago on sale at 1/2 price. I picked up enough of them to last me til the end of the year.

    Will you light your charcoal using the Minion Method? That would help keep your temp. lower, cook longer and consume less fuel.

    Also for spinning ribs you might want to consider one of these:

    http://www.theqjoint.com/forum/showt...ht=rib-o-lator

    or these:

    http://www.theqjoint.com/forum/showt...ht=rib-o-lator

    I doubt either would be good for full spares, but maybe St. Lou's and definitely Baby Backs.

    Anyway have fun and share!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #9
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Did a tri tip this evening using the rotisserie using some hickory, didn't have any red oak chunked up. One of the best roasts I have done too and my Wife agreed. I think doing them on the rotisserie is going to be my new norm. No pics, was too lazy to break out the camera.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  10. #10
    Join Date
    Aug 2010
    Location
    Los Angeles
    Posts
    40

    Default

    Quote Originally Posted by tomshoots View Post
    Will you light your charcoal using the Minion Method? That would help keep your temp. lower, cook longer and consume less fuel.
    Yes, I've been using the Minion Method all along in the kettle. Last night's rib cook came out fine, with a clay saucer placed below the ribs. I was able to hold just under 300 for about 4 hrs with a single chimney-full of briquettes.

    I've seen your Ribolator and the expanded metal setup before.....very nice. I might get the Ribolator somewhere down the line. I used a rotiss basket to hold a single slab. I definitely could use a contraption to hold more slabs. )

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