I'm smoking Tri-tip right now. Great timing. You always do amazing work, Al.

I think that Tri Tip turned out great! Excellent video as always!

@BehindTheFoodTV

Ай бұрын

Thanks William!

As always Al, looks great.. Thanks for sharing... still think I need to come up from SC for a taste test or 12. 🤣

Well you guys do make an excellent team, always look forward to see what is coming down the pike next. The Tri TIp sure looks juicy and good, but tastes is what matters. That is a crazy deal on Z gills! If I was a lot younger I would pony up now that they have super smoke mode.

A chuck roast is a good cheap roast that does well cooking like a brisket. Got enough marbling to be good. It’s still not brisket but it comes closer to it than tritip. Tritip like a steak, over an open flame is freaking delicious though! and I’d prefer that over brisket.

Absolut, tri tip smoked as a brisket is great. We also do diferent type of steaks like that. Our turkish butcher has great big pieces for a fair price, so we experiment much with it 🙂. And most of the time we use a pellet smoker ;-)

Wow !! That’s a crazy mega deal !!! ❤

@BehindTheFoodTV

Ай бұрын

Right? Not a typo! :-)

Nice one Al

@BehindTheFoodTV

Ай бұрын

Thanks, James!

Al puts out a video on a Tuesday and I’m wearing clothes!! At this rate anything is possible!! I can’t believe they are giving that killer deal on that smoker!

@BehindTheFoodTV

Ай бұрын

Is the deal really that good if you are wearing clothes when you hear about it? OK yeah it is lol

That takes me back, my pop used to do tri-tips, and chuck roasts on the $100.00 ‘Trident Imports’ & ‘Pier One Imports’ kamados in the late ’60s early ‘70s. I was designated 3D Tetris assembler of the temp damaged fireboxes. Back then kamados were made from riverbank clay not ceramics as they are today. ?? Could you please identify the cutting board used in this presentation? Thank-You Norm

Its absolutely amazing. I get slammed when I do it, but goddam it is good

I only smoke my tri tips and get a nice smoke ring but I never use that foil tray

@BehindTheFoodTV

Ай бұрын

Try it!

What sort of warmer do you use?

@BehindTheFoodTV

Ай бұрын

This is the one I settled on (and purchased with my own $$ BTW lol) emv4.me/vevorwarmer

@Keith80027

Ай бұрын

@@BehindTheFoodTV Which one do you have? The 25x15x24?

@BehindTheFoodTV

Ай бұрын

@@Keith80027 yup. The link should take you right to the one I have.

@Keith80027

Ай бұрын

@@BehindTheFoodTV Al is this unit strong enough to be carried from a garage to a table outside many times? I not sure if yours is outside, in a garage or in the house.

Your tri-tip smoked like a brisket looks way better than the one I did. I think the long rest must be key.

@BehindTheFoodTV

Ай бұрын

I’m telling you man that $300 warmer might have a bigger impact on food quality than any of the cookers!

I smoke mine like brisket every time. Heavy salt and pepper and alder wood. To each their own. Enjoy!

Tri tip is the perfect size for my little family, but I'll stick to cooking it like a steak. I gotta have that medium rare👍😊

@BehindTheFoodTV

Ай бұрын

I'm with you Bobbi. Now we know right?

Great cook Al, did you know flat iron as a whole cut is 2 steaks with a thick tendon in between? Could you cook the whole thing like a brisket including the tendon as a whole? Btw, you got a daughter? Will she one day take over the channel? Could you ask her to make you a brisket or beefribs or porkribs or, or, or. Ultimate cooks you'd do as a first timer.

@BehindTheFoodTV

Ай бұрын

That's a cool idea. I think I have one in the freezer maybe I'll try it and see if it has benefits! Oh - and my daughter is now 12 and officially too cool to be on the channel......but if you go back to my early videos from 2020 and 2021 she was in most of them!

tri tip does not have all the collagen and connective tissue that brisket has, which is why brisket gets so juicy and tender when cooked low and slow up to 200F or so, and why doing a long rest on brisket improves it. the best way to "smoke" tri tip is to go super low temp with lots of smoke for a couple hours, until it hits 125 or so, then sear it off over direct heat and let it rest to bring it up to medium, 135 or so. you get a small smoke ring, you get good smoke flavor, but it also eats and tastes like a steak. sort of a cross between BBQ and steak. the traditional santa maria method is similar, just using direct heat. i like to use oak, you want strong smoke flavor because of the short cook time. at the end of the day, cooking tri tip like brisket is kinda like trying to cook a steak like brisket. obviously any decent cut of beef smoked by an experienced bbq'er can taste good and retain some moisture, but tri tip(or steak) will never be as good cooked well done like a brisket, because it simply isnt the type of muscle that responds well to low and slow cooking like brisket does. if you want to cook a different cut of beef like brisket, try chuck roast, or a whole rack of short rib with the bones removed.

@BehindTheFoodTV

Ай бұрын

Of course it's better as a steak - but we've found some pretty cool things by experimenting here on this channel so we'll keep trying and finding winners where we can!

@absoz

Ай бұрын

@@BehindTheFoodTVabsolutely, and the winners all make up for whatever number of “losers” most of which are still well and truly edible

Tri-tip sous vide at 132 for 24 hours is so good.

@BehindTheFoodTV

Ай бұрын

I mean.......at 127 is better ;-)

Why the water pan?

@BehindTheFoodTV

Ай бұрын

Good question. I've found with cookers that have a bottom heat source (kamados, pellet grills, barrels, etc.) that having a water pan between the heat source and the food helps keep the heat indirect and helps keep the environment moist. It also has the side benefit of helping to stabilize temperatures.

Buy 1 Get 10 Free Grills from Z Grills! Seriously - for $777 get a grill now and 10 more grills one every 5 years (or sooner if you want to pay a little extra). emv4.me/Buy1Get10

Nice Video. Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸

"Its a small piece of meat" LOL maybe for 5 people? :)

@amyschaag6646

Ай бұрын

Uhhhhh I could eat that whole thing in one sitting lol

@absoz

Ай бұрын

@@amyschaag6646I’d certainly tri to

As you guys already know... A normal Tri Tip is normally done in the Santa Maria Style, which is cooked over an open flame with a grill grate that can be lowered or raised. It is usually seasoned with simple Salt, Pepper, and Garlic. They typically use Coastal Oak (red color) for their wood. And yes, it's smoked and cooked like a big steak, usually to medium rare. Perhaps you guys can cook it the regular way to see if you can get that traditional cook and compare the two. If you live in CA you can find these cuts but other parts of the US it's harder to find.

@BehindTheFoodTV

Ай бұрын

Yup - absolutely know that - and that's how I usually cook them. And frankly how I will go back to cooking them - I can cook brisket like a brisket if that's what I want lol

@kokicubano

Ай бұрын

@@BehindTheFoodTV I did the same thing you did to see what all the hoopla was about cooking it like a brisket. After I did, I was like yep never again. Medium rare it is with a reverse sear and some chimichurri

@BehindTheFoodTV

Ай бұрын

@@kokicubano at least we tried and now we know right? I mean what if I had never made a pork belly like a brisket then I would never know that's the best way right?

@kokicubano

Ай бұрын

@@BehindTheFoodTV absolutely man.. Have you tried the pork short ribs yet? They are a great little bite

Sounds like the grill company is near bankruptcy. Maybe theyre trying to throw a hail mary.

@BehindTheFoodTV

Ай бұрын

They are doing fine as far as I know - they're kind of known for stunts like this.

@jallen717

Ай бұрын

@@BehindTheFoodTV that's amazing then.

Was devastated when you used a pellet contraption.

@BehindTheFoodTV

Ай бұрын

Oh Daniel....don't get so worked up. You can do this on any smoker you like. One of the things I pride myself on is that on this channel I'm almost cooker-agnostic. I have 11 cookers in my back yard and I have mastered them all. I truly talented pitmaster can cook on anything and make it delicious!

@Keith80027

Ай бұрын

@@BehindTheFoodTV I agree you can smoke and cook on any live fire tool, just a few mods for the cooker you have to make it work.

@absoz

Ай бұрын

Al has seen his Bar-A-BBQ beef ribs I adapted for my Weber smokefire ex6 pellet grill - best beef ribs I’ve ever had. Yummo

WIth a ridiculous "deal" like that, one can only assume that the company Knows ahead of time that Their Product Sucks and are planning on going bankrupt and taking the money to throw into another company under a different name and ownership etc. Super sketchy

@BehindTheFoodTV

Ай бұрын

Well there are lots of things one can assume - and Z Grills is kind of known for these pricing stunts. They have run a "Get your money back in X years" promotion a couple of times and it appears they have kept their word. Not to shut you down here......but this comment was pretty harsh given the actual facts.

Over 35 + years cooking tri tip, trying to cook one like a brisket is not a good idea. The muscle fibers are different than a brisket and will dry out at high internal temp and lose its flavor. It needs to be cooked rare to medium rare with a nice outer sear. It's like ordering a filet minon well done

@hardtimesbbq5265

Ай бұрын

Couldn’t have said it better this is people that don’t understand tri-tip is a steak. Would you cook a steak like brisket? This is insulting to anyone that understands tri-tip.

@BehindTheFoodTV

Ай бұрын

Well you could say it better yourself if you see an experiment video that tries things people are raving about on KZread and concludes that it wasn’t a good idea and comment - “Thank you for the honesty and not telling us this is a great idea like other KZreadrs”. Danny at least talked about why the experiment turned out the way it did. You said it the worst possible way - either because you didn’t actually watch the video, you didn’t understand the video, or your mother raised you to not know how to say something nice only to be a troll. Be like Danny. And apologize to your mother.

@hardtimesbbq5265

Ай бұрын

⁠@@BehindTheFoodTV No, I love this guy’s videos, no trolling here! Just BBQ community sharing knowledge, that’s all.

@dannyswanson7431

Ай бұрын

My mother accepted, and told me to tell you that you are too sensitive, and my comment was focused on the Tri Tip. And I never mentioned you or your skills. But I will stop watching your videos since comments are not welcome d unless sunshine is blown up your casserole. Happy BBQ life.