Barbecue, like Voodoo, politics, and chemistry, is an inexact science. There are so many variables like weather, cooking apparatus, and fuel that are outside the pit master’s control. These elements can drastically change the outcome a cook so it is important that the barbecue master also be a student of improvisation a la Michael Scott, Ryan Stiles, and George W. Bush.
Last weekend we had the opportunity to cook a feast for friends of Hapa’s Brewing albeit at an unfamiliar venue. A small gas fueled Weber grill at the house was just large enough to cook the three cuts of tri tip we brought but didn’t have a smoke wood tray, nor did it have multiple heating elements. As a result, we would not be cooking with indirect heat and would have to get creative to infuse the smoke flavor we all love. To solve these problems, the gas was kept on low to maintain a cooking temperature of 250 degrees and to prevent scorching the meat. Additionally, a smoke pouch made of tin foil was placed under the cooking surface. The pouch was made by wrapping wood chips in tin foil and poking holes to allow the smoke to leak out.
Doesn’t take much to make great BBQ Smoke pouch placed on the heating element
The tri tip was prepared with a rub of salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper that was applied 12 hours before cooking and again right before going on the grill. The meat was allowed to cook for an hour and a half to an internal temperature of 145 degree. After letting the meat rest for 20 minutes it was game on!
Just added to the grill Ready to be sliced and served!
All things considered this cook came out really well. We may not be improv masters like Colin Mochrie and Ryan Stiles, but we’re in the same ballpark or at least plaing the same sport. If you have a few minutes to kill check out the guys from Whose Line is it Anyway: