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Mr Meaty Theme Song |
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A bit of green peppercorn sauce, roasted potatoes and a Yuengling would push that to 11.
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Good to see the animated avatar is back...
...and that roast is undercooked |
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View Quote Little to well done for me. Not sure but it doesn't look like it was cut correctly(maybe my eyes). Yes there is a correct way to slice it. Roy |
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View Quote Love it. Went to College at CPSLO, lived in Shell Beach and Morro Bay. Used to go to the SLO farmers market every Thurs. had a big brick Santa Maria grill in my rental, have one at my house in KS. Well done, sir. |
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Sir, my delegation is deducting 4 points because there is a lack of visible salt or pepper in the original omission. These are also very lean ribs with no visible fat, and are clearly trimmed too close to the bone. As a judge, I expect a meaty rib and these will not do. Unless you are inviting me over in the next 30 minutes?
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Quoted: Quoted: Good to see the animated avatar is back... ...and that roast is undercooked No, It's cooked to perfection! Thats excellent for a steak that has sone marbling & I'd absolutely eat it but tri-tip is better if a bit more cooked... ...that said, I sear on both sides for 5-7 minutes then wrap it in foil fir the remainder. It sits fir a bit before slicing and is then returned to the foil to marinate in the juices. It is red & possibly bloody when cut but browns up & gets juice flavors all over ever piece before serving. Open grilling like OP did is fine & all, but much of the juice is lost into the grill or onto the cutting board. Juice is flavor |
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Quoted: It gets cut against the grain. What you see is where I cut it in half where the grain starts to change direction. View Quote View All Quotes View All Quotes Quoted: Quoted: Little to well done for me. Not sure but it doesn't look like it was cut correctly(maybe my eyes). Yes there is a correct way to slice it. Roy Yup, tri-tip can easily be sliced wrong if that line isn't found and cut so as to have two halves, each with their own grain direction... |
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Quoted: Thats excellent for a steak that has sone marbling & I'd absolutely eat it but tri-tip is better if a bit more cooked... ...that said, I sear on both sides for 5-7 minutes then wrap it in foil fir the remainder. It sits fir a bit before slicing and is then returned to the foil to marinate in the juices. It is red & possibly bloody when cut but browns up & gets juice flavors all over ever piece before serving. Open grilling like OP did is fine & all, but much of the juice is lost into the grill or onto the cutting board. Juice is flavor View Quote |
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Looks good but I thought cutting meats on a wood board was bad?
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Quoted: I used to find it at Sam's. Haven't seen it in years. View Quote They had 2 packs of tri last time I went, and they were good. Just did one a few nights ago, and today I’ll have eggs and tri. Attached File |
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Quoted: Quoted: I used to find it at Sam's. Haven't seen it in years. Got a WinCo near you? They usually have it. I appreciate it. I'll check both this weekend. |
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I could eat it all in thirty minutes or so wit sides and cheese bread and pinto beans.
Just sayin' |
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The left overs made a damn fine addition to scrambled eggs this morning.
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How much a pound?
Compared to what it used to cost, I never want to buy it anymore. It's as expensive as other steaks. 10-15 years ago, it was always $5-7 /lb. Now it's $13. I had one in mu hands Sunday and put it back down. |
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Quoted: How much a pound? Compared to what it used to cost, I never want to buy it anymore. It's as expensive as other steaks. 10-15 years ago, it was always $5-7 /lb. Now it's $13. I had one in mu hands Sunday and put it back down. View Quote |
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You must be in Houston, Austin, San Antonio or ? because Santa Maria BBQ is not allowed passed the most eastern boundaries of the republic of Kalifonia. Sorry the moose should have told you!
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Yall gotta stop BTT'ing this thread man. it ran its course. I cant keep seeing tritip like this, im gonna go cook and eat a whole one by myself, and I cant do that at the moment.
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