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In Reply to: RE: Doing the tri tip tonite you guys (you?) recommended posted by Rod M on April 05, 2017 at 17:29:56
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?"
Follow Ups:
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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