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View Full Version : Tri Tip 4 Fathers Day, Barrel Style



steveo79
06-21-2009, 05:00 PM
* I don't know ow many out there use, or have even seen one, but growing up hn Calaveras county, it was how we did a lot of things cooked outdoors. Here is my favorite tri tip marinade, and how it works, barrel style!

Marinade
For 2 tritips

1 cup of cooking oil, and lemon juice
1/2 cup of; white sugar, soy sauce,ground black pepper,Garlic salt, fresh minced garlic, chopped dried onions.
I take whole black pepper corns, and griind them in a coffee bean grinder, (dedicated to herbs and such, not coffee ;))

Combine the ingrediants, and place tritips in a ziplock bag with the marinade. give it at least 6 hours. I do them in the morning.

I use the top off of my Weber Kettle for some items, the rounded lid seems to do a better job bouncing the heat around, but for years, we just used the flat 50 G drum lid.

http://i192.photobucket.com/albums/z100/skhardwoods/fish%20fry%20time/IMG_0157.jpg

Just in the barrel, the marinde turns the meat a rich brown color. The Tri Tip is hung on stainless steel hooks, and cooked over about 7-10 lbs of briquettes. This is the same method I used to cook chicken for my daughters wedding in May of this year, but I used 5 barrels. Each will hold 6 whole chickens, cooked in halves.

http://i192.photobucket.com/albums/z100/skhardwoods/fish%20fry%20time/IMG_0156.jpg

I like to cook them to about 135, then wrqp in foil, and allow to rest.

twoelk48
06-21-2009, 06:23 PM
Steve you really took a 55 gallon drum to its limit only thing to do is add outside inulation to it like I have done. Get some old CDF fire blankets or disposable sleeping bags to help retain heat. Kent

steveo79
06-21-2009, 06:36 PM
Here is the end result. One of the Tri Tips disappeared, before I could take the photo; I have a few suspects.
http://i192.photobucket.com/albums/z100/skhardwoods/fish%20fry%20time/IMG_0158600x450.jpg

http://i192.photobucket.com/albums/z100/skhardwoods/fish%20fry%20time/IMG_0159600x450.jpg

As you might guess, this is an intensely flavored marinade, and the beauty of it is, that it will carry the flavor all the way through the meat. Try it, you'll like it. ;D

Kent, I've been doing it this way so long, I don't think I could adapt to more heat retention. My timing would go right out the window. ;)

Jetspray
06-22-2009, 03:47 AM
I agree and burning plastic, nylon, or anyother fiber might change the flavor of the meat. Pretty inventive use of 55 gal barrel too bad most of the industry is going to plastic barrels.......Jetspray

metalmouth
06-22-2009, 04:06 AM
Wow, you really did it up this weekend! Thanks for the pics and posts! Now I have to go look in the fridge for something to eat! [smiley=chowtime.gif]