What's that you're eating?

ironwagon said:
We just got done eating here. I didn't have my phone with me, but had clam chowder in a bowl, mahimahi plate, clam strips, shrimp, and a chocolate vegan ice cream sandwich. Highly recommend this place if your in Malibu.

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That place is awesome! The only place I've ever enjoyed eating fish tacos. Nice choice.
 
sgt1372 said:
Had the urge for some Chinese American comfort food today. So, I picked up an order of Beef Chow Fun for lunch.

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Added some white wine, Chinese mustard & soy sauce and it hit the spot! The fortune cookies came with it . . . of course. :cool:

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Dang that little condiment sounds great! I’m going to try and make a tiny bowl of that next time we order in. We door-dashed from our local BlackPearl a few weeks ago and they market themselves as Asian fusion, so just Asian-inspired really. Their Panang curry might be my favorite comfort food at this point.

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Wife asked for steak this evening. Added pan-fried cottage bacon to the potato salad and it was a tasty experiment but I probably won’t do it that way again.
 
Braised the brisket point that I "cured" last week for 3 hours (2 hrs wasn't long enough):

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Sliced it up:

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And served it to myself for lunch today w/the normal corned beef & cabbage fixings (including a mixture of horseradish & dijon mustard on the side):

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Tasted great!!! :)
 
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bluemax_1 said:
Don't know how widespread the Meijer's chain of stores is, but their rotisserie chickens are really good. Way better than Walmart or Boston Market etc.
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Yup! Those small chains are great.

Haggen is our local family-owned chain, and they really seem to have the best rotisserie chicken around. At least 20% pricer than FredMeyer but everything they do in-store seems better. Went and got us a half-dozen doughnuts there this morning to go with our coffee. 😋
 
Me and the Mrs just got back from eating at another local brewery

Maumee bay brewery

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We had the pickle bread (it really was delicious!)
I ordered mushroom melt which is aa grilled cheese stuffed with sautéed and marinated mushrooms served with a mushroom and beef au jus

My wife had a Cesar salad

(Plus we caught early releases of of blitzen a Christmas beer and octoberfest!)
 
trevitrace trevitrace
I've prepared a few tri-tips, and although I'm no expert, they usually get eaten. For a grill, I'm using a three burner propane model - I haven't cooked on charcoal in probably 40 years. I used to just cook them like a big steak; sear, lower the heat under it and keep the other burners high, then flip it to the hot side, turn the heat down under the roast and the other burners up. Repeat twice more to get cross-hatched grill marks. The problem with this is it gets well done at the ends and variable in the middle.

I've recently modified it a bit, and it comes out more moist for me, and easier to control the level of doneness. Similar to above, but I'll sear both sides on a really hot grill for about 4 minutes each. I then shut off all but the furthest burner, which I turn to low. When it's been on for 15 minutes or so, I'll flip it to the hot side, cross-hatch grill marks for 4 minutes, then turn the far burner on and the burner under the roast off. Let it cook indirectly for a while, then my final move is to flip it to the hot side one more time, cross hatch sear for 4 minutes, then pull the roast to rest for at least 15 minutes.

Prep can be as simple or elaborate as you want - from light salt and pepper rubs to flavored rubs. I've even marinated them in various liquids, probably my favorite is to marinate it in beer.

No matter how you cook it, an instant read thermometer is essential for me - some folks can poke at a cut of meat and tell when it's done by how the poke feels - not me. When I use that method I've gotten both raw meat and shoe leather. The instant thermometer will take the guess work out of things. I notice that either of the above methods, the internal temperature rises slowly at first then rapidly, so once it gets to ~100 degrees start watching it very closely. I think a rare pull temp is 120, with another 5 to 8 degree rise during the rest. You should probably verify internal temp versus level of doneness, but IIRC it's around 130 and 140 to pull for medium and well done, respectively.

The one other trick is to slice the finished product across the grain, which isn't completely trivial since the grain direction changes in the cut. Generally easier to see the direction of the muscle fibers before cooking, then try and remember when carving.

I just recently got a smoker, and have been looking to slow cook/smoke a tri-tip after the fashion of brisket, but I'm still trying to figure that one out.

Good luck and let us know how it comes out - I think it's a great tasting and relatively economical cut no matter how it's prepared.
 
trevitrace said:
Recently picked up a tri-tip because I've heard it's a lovely and flavorful cut but have never done one before. Anyone here done a few and have opinions on direct for half an hour or so vs. indirect for 2 hours or so then sear?
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Tri-tips are my favorite cut of beef to smoke. I dry rub with a mostly brown sugar mixture, then pour on some apple cider vinegar. I use the snake method, searing on each side once the snake has extended almost as far as the meat is long. Brief sear, then I move to a non-coal corner of the grill. I pour whatever the meat was sitting in, into a bowl, and add various things - worcestershire, a little dijon mustard, maybe some honey - to make a basting sauce. I then baste the tri-tip regularly, turning it, and do this for maybe two hours - all indirect.

To me, no cut of meat is easier to smoke than a tri-tip, or tastes better.
 
runscott said:
Tri-tips are my favorite cut of beef to smoke. I dry rub with a mostly brown sugar mixture, then pour on some apple cider vinegar. I use the snake method, searing on each side once the snake has extended almost as far as the meat is long. Brief sear, then I move to a non-coal corner of the grill. I pour whatever the meat was sitting in, into a bowl, and add various things - worcestershire, a little dijon mustard, maybe some honey - to make a basting sauce. I then baste the tri-tip regularly, turning it, and do this for maybe two hours - all indirect.

To me, no cut of meat is easier to smoke than a tri-tip, or tastes better.
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I've got just a Weber so I think something like this will be easier for me to tackle. Roughly a 2 hour cook or however long it takes to get to 130-135°?
 
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