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Cook Advice Needed


 
Jamieson S

Jamieson S

TVWBB Fan
Having people over for a Bday BBQ on Saturday. Original plan was simply to buy a cryo pack of tri-tips at CostCo and make as many as I needed. In past I have done them completely on the Silver B with great success. Well of course the menu has expanded and now will have a few slabs of ribs and plan on making jerk chicken (using my favorite Walkerwood jerk paste).
Figured ribs can go on the bottom rack of the WSM, so that should be just fine. I would really like to get some tri-tips in the smoke, but will be limited to the 250 degrees smoker range with the ribs, and want everything to finish near the same time so there will not be time for removing food and adjusting smoker temps. So assuming ribs are still cooking on the bottom rack...
So, should I just put a few tri-tips on the top rack of WSM and then sear on Silver B at the end, or sear first then toss them on WSM till done? Or I could just do them all on the Silver B (but would like to get some smoke on them). Also was wondering if it would be good to par grill the chicken (will probably be drumsticks) on the Silver B and then finish them on smoker? Figure the smoker would be a good place to just stash everything to keep it warm till serving. So I could have ribs going, add tri-tips to cook, then grill chicken and stack on rest of top rack of WSM till ready to eat...
Any thoughts?
Jamie
 
Jamie--My vote is your first plan: Smoke the tri's first, sear on the Silver later. As for the chicken, if you're able to go WSM to Silver back to WSM that would be my choice. If logistics prevent that Silver to WSM for the chicken would work fine.
 
I have done the Tri-tip recipe in the cooking section of the site (great recipe). I smoked 'em low temp until just under the desired finish temp, then seared 'em on the grill over hot coals. It worked fine that way.

So I'd smoke 'em first and sear at the end.
 
Thanks for advice. Kevin, when you say to go for WSM > Silver > WSM for chicken, is that last step simply to hold until served or to further cook? I do want some crispy skin so the last WSM step could be skipped if it is simply a matter of timing. Just not sure how I feel about putting raw tri-tips and raw chicken on a grate together above partially cooked ribs. Could always put ribs on top shelf but that sure would make for a hassle when going to Silver and checking for doneness. Ribs will be a bit more forgiving than beef you want to serve mid-rare at most.
Maybe best bet is Ribs on bottom, tri-tips cooked on top then seared on Silver to finish and just start chicken on Silver and see how much room I have on WSM and put what I can on there for a bit.
 
Yes, for holding.

I agree with your comments on chicken above the ribs, hence my comments on logistics. It would require starting the chicken solo on the WSM. Your 'best bet' would be the way to go, barring that. It would be something I'd consider if I could but certainly not required.

Sounds like a great meal.
 
Jamie,
If I may be so bold as to change the topic ever so slightly. I live up here on the northside and would realy love to know where you get your Walkerwood paste?
Thanks,
Arthur
 
I get the Walkerswood paste at Cost Plus World Market. There are a few in the city I believe, one I went to was North/Clybourn near Best Buy.
Jamie
 
Jamieson,
Thanks a ton, I know the store you are talking about. My wife got a taste for jerked chicken from a really bad bottled mix last summer and I really would like to fix that.

Arthur
 
Yeah I really like the Walkserswood jerk paste, especially on chicken drumsticks.
Usually score them a few times for penetration of paste and put in ziploc with a healthy dose of paste and some oil. Then stash it in the fridge for a day or two to absorb the jerk flavor. Cooked hot on a grill direct to get some nice charred crispy skin... Mmmmmmmm....
jamie
 
Well my cook problem is now solved. Birthday present ended up a being given a few days early and was a Weber One Touch Gold charcoal grill. So, ribs on bottom of WSM, tri-tip on top rack finished on Silver B, big hunk of salmon indirect on One Touch Gold, jerk chicken legs direct on Silver B and One Touch Gold, and veggies (vidalias, corn, jalapenos) where ever they fit between Silver B and One Touch Gold.
Can life get any better???
 
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