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In Reply to: RE: Now, you're making me hungry.... posted by Rod M on April 04, 2017 at 19:09:44
Got the rice on, some green banes already cooked and the tri tip (wrapped in foil just a few seconds ago) on a cooling grill.
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"E Burres Stigano?"
Follow Ups:
Yeah, I did recommend that one, so don't blame me.
Cut it thin (1/4") slices on a diagonal and pig out!
-Rod
sliced her real thin, served with rice, banes, and juice. I added some butter and worcestershire sauce on the meat 15 minutes before I took it off, to have a little more juice to put on the sliced meat and rice. Damn good! cooked to about 145-150. We bought this guy frm Sam's, packaged by American Bar B Q, came marinated in peppercorn/water/vinegar.
Thnx for the rec.
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"E Burres Stigano?"
Worcestershire is my go to for all steaks. Splash liberally and cover with fresh pepper, flip and repeat. It's great for lamb chops too.
We usually shoot for 135-140 and after resting, it's about where you had it, just perfect. If it's on the rare side, it's too chewy.
I've got a 4 pounder in the freezer, the last of the Mortons, Costco changed brands to some Texas thing. It's got a date with the BBQ for Saturday. I'm hoping for plenty of left overs for sandwiches and omelettes. If the boys are home this weekend, I doubt that I'll get my wish for anything being left.
-Rod
"Worcestershire is my go to for all steaks."
Rod, buddy, pal,...
Seriously? Just buy hamburger!
A good steak requires salt, pepper and garlic powder, and nothing else. (Well, maybe a little Rosemary - which reminds me, I once knew a married woman... never mind).
As soon as you mention a bottled sauce, you've lost me.
:)
then ladled a tablespoon of juices over it, then some mayo, lettuce, and tomato. Made for a damned fine samwich.
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"E Burres Stigano?"
Ha! We did something similar the previous night!
Can y'all say "Philly cheese steak samwidge"?
:)
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