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 extensor, a group of four muscles which in turn insert in the patella, or knee cap of the animal.-Wikipedia

Last week I published a tri-tip blog post.  I got several emails and social media comments about how others cook this cut of meat.  I got to thinking that it would be a great idea to provide a forum for others to share how they cook a particular piece of meat on the grill or smoker.

Some like to grill, some like to smoke.  Some even combine the two methods.  It doesn’t matter how you cook it, it’s about sharing your skills and talent so others can enjoy some great tasting tri-tip.

Please take a moment and add your tri-tip cooking advice using the comment section below.  I’ll transfer your suggestions and comments to the blog post as they are left.

BBQ Grail reader suggestions and tips for cooking tri-tip:

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So just who is this Julie Reinhardt?  Julie Reinhardt, owner of Smokin’ Pete’s BBQ, a Seattle joint, is passionate about the slow smoke of barbecue and understands the difference between ‘cuein’ and grillin’.  Born into an extensive Southern family, Reinhardt is ready to talk pork butt with the most macho grillmaster.  She plans and caters big events, and teaches smoking and grilling classes for women,  Reinhardt lives with her husband, son, and daughter in Seattle, Washington. “–She-Smoke back cover

Julie Reinhardt

“I will never forget my first taste of barbecue.  I was at a hole-in-the-wall joint just outside of Trussville, Alabama; it offered classic two meat/three side combos, a huge selection of smoked meats, and sides like warm peaches drenched in syrup and creamed corn.  When I first bit into those tender, smoky ribs, I had to take a moment of silence,” Julie tells in the opening sentences of the preface of her new book.

“This story is one of those that I’d told my friends and family too many times, so I needed to write a book to get some fresh ears. Seriously, though, it definitely shaped my approach to writing the book.  I’d been catering and working in restaurants for years, and though much of that was “front of house,” I had my share of prep and pantry experience.  When I looked back at my first grilling experience, I was first struck by how late it was in my work history.  I realized that there were so many women out there who avoided grilling and barbecue automatically, either because of some fear instilled in them at an early age, or simply because they didn’t question the assumption that barbecue was a man’s domain.  I wanted to write something to help change that.”

She-Smoke” isn’t your normal BBQ cookbook.  Julie set out to write more than just a cookbook, ” I definitely consider my book more than just a cookbook.  It’s a primer aimed at teaching technique and taking the mystery out of barbecue that many, especially women, find intimidating.”

Whether it’s the simplicity of explaining the difference between smoking and grilling to the the more complicated aspects of starting a proper fire in your pit or campfire Julie is not afraid to explore areas of barbecue often ignored by other barbecue cookbook authors.

Unlike more traditional cookbooks, “She-Smoke” doesn’t have pictures of the recipes.  The book, however, is filled with simple illustrations and charts that show how to cook barbecue.  One example is this simple, yet informative illustration on how to remove the membrane from a rack of ribs:

Whether it’s descriptions of the different regional barbecue styles or illustrations on how to cut up a chicken, Julie has come up with one of the more informative “how-to” BBQ books on the market today.  Yes, the book was written for women, but the book will teach anyone whether they are male or female, young or old, experienced or novice.  She takes some of the mystery out BBQ and opens doors for many to get involved in a great hobby.

The book “Smoke & Spice” to me has been the BBQ cookbook to gauge all others by.  It’s the book that really got me going in the right BBQ direction.  It’s been my inspiration for years.  “She-Smoke” doesn’t have the polish or literary chops that “Smoke & Spice” has, but if you are looking for a BBQ book to really learn the ins and outs of how to do traditional low & slow barbecue along with some great grilling tips then “She-Smoke” is a can’t loose purchase for you.

What’s next for Julie?

“What is next. Oh boy! I have so many things I want to do, I’ll have to live a very long life. We are in the mulling stage of what direction we want for our restaurant in terms of expansion. Since we opened six years ago, I’ve wanted to produce a line of wholesale rubs and sauces. I also have many more books inside me. In the short term, I need to figure out a way to get more sleep,” she explains.

Let’s hope her other books are as good as this one is.

When I first started using a charcoal chimney I had to deal with the frustration of not being able to get the chimney lit and having it stay lit.  I know for many backyard grillers this is a problem they face and why they continue to use lighter fluid.  Finding the best way to light my charcoal chimney has been a project for me.   This method seems to work the best for me.

Start with at least three full sheets of newspaper.  Roll two of the sheets of newspaper and give them a little twist or crumble as you go.  Turn your charcoal chimney over and place the rolled newspaper along the inside of the charcoal chimney.  You should have a hole in the middle with no paper in it.

Next crumble up another sheet of newspaper into a ball. Drizzle or spritz a little cooking oil on the ball of newspaper.  You don’t need a lot of oil, about a tablespoons is it.  Place the ball of oiled newspaper in the center of the chimney.

Turn the chimney over and add your favorite charcoal.  Using a match or lighter to light the paper in the chimney and watch the charcoal chimney do it’s job.

The vast majority of the time the recipe has something to do with boiling the ribs. This is such a sin against good meat. I blame television chefs and newspaper/magazine writers for this horrible trend.

I was prepared for much the same when I picked up the Sacramento Bee this morning. I was surprised and thankful to read one of the first and only newspaper recipes that not only didn’t include boiling ribs, it actually recommended against it.

Gwen Schoen’s article and video is first rate. It’s great to know there are indeed some people in the media who can actually BBQ. Gwen’s no poser here. And I’d take this technique over that “Throwdown” chef any day.

What’s Cooking: Stick to your ribs.

(Rib Photo Courtesy of the Sacramento Bee/Scott R. Craig)

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 been interested in great BBQ ever since.

Bigmista, a fellow BBQ Brethren, demonstrates how to cook a brisket at: http://blip.tv/file/502634.

Check out Bigmista’s blog at Survival Gourmet.

This is BBQ!

Thanks Big!