The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. The scientific name of this muscle is tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the quadriceps femoris, also called quadriceps Continue reading … How Do You Cook Tri-Tip? The Ugly Drum Smoker or UDS is a great way to get involved in tasty world of smoked meats at minimal cost. There are hundreds if not thousands of how-to blog posts and videos on the internet. I came across this video by Kevin Lee Stewart, of Sierra Vista, Arizona and thought it was well Continue reading … How To Build An Ugly Drum Smoker! When Julie Reinhardt offered to send me a copy of her new book She-Smoke: A Backyard Barbecue Book I wasn’t sure what to expect. Over the past month or so I had gotten to know Julie in a “Twitter” sense, but really had no idea how extensive her experience and knowledge in the BBQ world Continue reading … “She-Smoke: A Backyard Barbecue Book” I use a lot of charcoal briquettes at my house. Close to 500 pounds per year. And since I refuse to use lighter fluid, I have to rely on my trusty Weber charcoal chimney to get my grill started. When I first started using a charcoal chimney I had to deal with the frustration of Continue reading … BBQ Tip #2: Lighting Your Charcoal Chimney When people find out that my hobby is BBQ most of the time I get asked, “Do you want to know how to bbq the best ribs in the world?” I want to say, “No, I don’t want to know.” But the nice guy in me usually says “sure go ahead and tell me.” The Continue reading … Don’t Boil Ribs Low and Slow… Real BBQ is about cooking cuts of meat at lower temperatures for long periods of time. This isn’t about throwing a hamburger or ballpark frank on the gas grill. I first learned about real BBQ while spending time in Texas during the 1970′s at the garden spot of central Texas…Fort Hood. I’ve Continue reading … I’m Not Talking About Grilling Here! |
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