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►Smokin Pecan Pellets!
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A1 Sauce
120g Beef Stock
120g Balsamic Vinegar
60g Worcestershire Sauce
70g Ketchup
75g Dijon
45g Raisins
20g Soy Sauce
25g Brown Sugar
2g Celery Seed
2.5g Cayenne
5g Granulated Garlic
5g Granulated Onion
2 Cloves Garlic
1/8 Yellow Onion
1/2 Large Orange
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
_________________________________________
►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
49 Comments
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Great video. Thanks for sharing.
Ohhhh yeah!
Awesome
Bradley, great video. Did you notice Chef Tom from ATBBQ rocking a Chud hat in his Red, White, and Blue burger video?
Do the ol tip tuck
I really like going to Costco and asking for whole sub-primal cuts of meat. I can cut my steaks as thick as I like, it's not blade tenderized, and it's even a bit cheaper! That said, I don't think you can do that with the tri-tip.
Innovative. Always good to try something new, and nice to have it work out.
HEB is unfair advantage!!
Medium well in my book
I do a tri tip on my cabinet pellet smoker. I approach is more like a sous vide and just raise it up to med rare, rest then sear. Allows for more control on the temp internal
I cold smoke for about two hours using a tube, then cook @250 until it hits 125 degrees, rest it and then sear. Comes out fantastic everytime.
What is that heat element/metal object on the table that heats up the pot? Anyone know what that is?
Yeah! i like this. i am a medium man . I Like maillard
Over for me, closer to medium than medium-rare and missing the juiciness. Probably better to not let it sit direct over the flame!
I never buy the pre trimmed tri-tips, always trim myself and leave about a quarter inch of fat on it, comes out juicy and the fat is crispy and yummy!!!
I'm putting the steak rub with a small hit of Secret salt on everything I swear. The combo is insane.
Since TriTip is my favorite cut and probably the thing I cook most on my GMG Pellet Pit, I thought I'd share my method for anyone who wants to try.
Season with your choice of rub, I usually do some Hawaiian Rock Salt followed up by a sprinkle of Kosmos Q Hot Cow Cover. Then it dry brines in the fridge overnight. I take the fridge cold meat and put it directly in the cold smoker. I fire her up and let her come up to 180. My thoughts are that initial startup smoke plus a short blast of some hotter air from the startup help set up the seasonings. I let it ride at 180 until the thickest portion hits 127 exactly. Then it gets put on a cutting board, tented in foil to rest for ~20-30 minutes. I then put the meat back on the grates, blast it with my flamethrower for a nice crust and serve! Alternatively, if you don't have a flamethrower a hot charcoal fire or a ripping hot skillet will also do the trick. I typically serve this with some smoked Maldon salt to finish and my homemade cowboy butter.
Notes:
-I use a 50/50 Blend of Lumberjack Mesquite Blend and Lumberjack Competition blend. The fruit woods combined with the peppery-ness of the Mesquite provide a nice compliment to the beefy-ness of the TriTip. Don't worry about the Mesquite becoming too overpowering as this is a relatively short cook. Depending on the size of your meat, 90min to 2hrs. Also, don't be afraid to use your pellet of choice.
-180 seems low, but honestly the slower you can bring the meat up to temp, the more smoke you get and the less grey banding you get. I have pictures that prove my edge to edge medium rare using this method.
-Dump a small handful of pellets into your fire pot before you hit the ignition sequence. This makes startup EXTRA smoky. I learned this from Jeremy Yoder.
Kevin should try this.
Im in Santa Maria and i'll sear it first and move to the cooler side of the Weber Kettle or on my Oklahoma Joe Longhorn stick burner with red oak. Let it ride until 120-125 and let rest. Comes out fantastic !
try this sauce on lamb chops as a marinade and grill it 👌,you gonna love it .
Chud rub on tritip sounds good , I usually do the Classic SPG over oak but then I take a page out of my hometown BBQ joint and glaze it with homemade jerk sauce . Heavenly especially with pepper jack on garlic bread
Homemade A1, nice. Guga would still hate it, lol
How did that get hot?! 4:04
ahhh a1 the american not as good as HP sauce
Another great video. Thanks
Fun technique! And no, my pellet grill won't do it. 🙁
Great tip on taking a picture for the grain. I usually just try and remember and usually fail ☹️🙃
My pellet smoker literally tells me never keep the lid open and never remove that aluminum pan over the fire box. I have a feeling you’re gonna burn this thing out to no end. They’re not supposed to do this. And I’m not sure that people should be doing this. They’ll probably end up ruining their smokers. Just my two cents love your channel love all the characters and love all the recipes. Peace.
A good piece of meat, properly cooked, doesn't need A1 or any kind of sauce………. Salt and pepper
Take some of that YT & Chudbox money, and screen your porch in….. keep them nasty flies off your meat!!!!
Not everyone has a pellet grill that can do what yours does unfortunately.
Tri Tip looks great bro! The only thing about cooking with the lid open is that it's going to confuse the cpu and it'll start dumping a ton of pellets trying to get it to the temp you set it to. It'll make a huge flame.
Hoo Raaaa! Nother Great recipe, but Dude…! As a true Texan, I can't carry the "California BBQ" support. No offense (as opposed to defense), tasty, but can't serve in public.
Do you take it out of the fridge and let the meat come to room temperature before putting it in the smoker?
Great cook. Good idea to show people how to cook it like that since a lot only have pellet grills. I’ve cooked many of the HEB prime like a brisket when I don’t need a whole brisket.
Not gonna lie, I’m very disappointed with the method you used to grill that Tritip. The best way is to SMOKE it low and slow just as you would a brisket.
I made some Crying Tiger sauce to dip my tri tips in and holy. Really amazing stuff
I sang, "magic tri-tip mountain" for you
Glad you mentioned the salt level in your steak rub and the proper way to apply it. Thanks Brad. What do you know, I just happen to have a tri tip in the fridge. Cheers!
Might be closer to A1 Bold!! I myself haven't had it in 20+ yrs , that looks delicious! 😮❤
Only comment I have is with the lid up, maybe the fire swings you saw were related to when the temp setting was satisfied and when it wasn't. I've tried open flame on my pellet grill and it sucked. But it's pot is in the middle and I don't have a higher rack. You didn't mention if it had any wood flavor though. Did it?
Hope thqat was a sucker or something and not what my mind went to at first in the knife wrap
You talk way too much, way too fast. This was exhausting
Try HP Sauce next time.
Lookin' GOOD!
bro the flies not a good look why do you film outdoors with flies on your food
So my way on the 640 was this. Cook it at 350 degrees bottom rack until internal temp is a 100 degrees then flip it over when it hits a 125 degrees ish cover with devil spit bbq sauce cook to 132 degrees pull it let it sit 10 minutes and then slice it up.
Definitely making that A1 even though I think Heinz 57 is vastly superior!
Brad, what kind of knives are those? They look samurai sharp