What are you cooking right now?

[JonF]

Wow. Always considered this a west coast cut.
But you did done did it proper there.
Nice plate.

First time i had tri-tip was out west at a BBQ shack near Monterrey when the GP races were still going on. This place smoked them brisket style, low and slow till they are fully rendered. I never thought anything of it until i tried looking up recipes here and found most treat them as a steak and cooking to med-rare--very much the opposite of my first experience with it. I will say, it makes for damn tasty BBQ as that place was well known locally and always mobbed so they do know what they're doing.

 

[jmanic]

First time i had tri-tip was out west at a BBQ shack near Monterrey when the GP races were still going on. This place smoked them brisket style, low and slow till they are fully rendered. I never thought anything of it until i tried looking up recipes here and found most treat them as a steak and cooking to med-rare--very much the opposite of my first experience with it. I will say, it makes for damn tasty BBQ as that place was well known locally and always mobbed so they do know what they're doing.

My introduction to the cut was from some friends in CA who gave us a one with a 3 day marinade.
And yes, we did the same (grilled to MR).
I had never heard of it/seen it on the east coast, as it was explained to me,
it's just not economical since there's only one per animal (?).

Years later other friends treated us to a Fred Steak, which I believe is tri-tip.
Would be interested in trying it slow and low.

 

[roc]

My introduction to the cut was from some friends in CA who gave us a one with a 3 day marinade.
And yes, we did the same (grilled to MR).
I had never heard of it/seen it on the east coast, as it was explained to me,
it's just not economical since there's only one per animal (?).

Years later other friends treated us to a Fred Steak, which I believe is tri-tip.
Would be interested in trying it slow and low.

They have tri trip sirloin’s at Trader Joe’s. at least before corona.

 

[JonF]

They have tri trip sirloin’s at Trader Joe’s. at least before corona.

I bought mine at Wegman's. See it there quite frequently, but only decided to buy one recently as the marbling looked excellent for choice.

 

[jmanic]

Salmon two ways

Our usual (EVOO, S&P), and one we haven’t had in a while: Dijon and brown sugar.

Mrs Manic nailed the green beans: sautéed with soy sauce, ginger, shallots and garlic

Add in a little leftover jasmine rice, and boom.

Sitting in front of the plate, I kicked myself- a miso brown sugar glaze on the fish really would have tied the room together.
Next time.

(And the plain salmon went untouched....)

 

[roc]

Lamb chops with asparagus and some roasted garlic. Burned the garlic. Everything else was tasty

 

[Patrick]

Lamb chops with asparagus and some roasted garlic. Burned the garlic. Everything else was tasty

garlic noir is a different process than butter noir

 

[jmanic]

First time making shredded hash browns.
Only a few steps, but they each take time.

Smashing spuds through the Juliene blade on the mandoline was no easy task, but worth it.
Then soak, drain, rinse again.


Recipe did not call for onions.
That seemed like an oversight




Some Morningstar sausage and eggs to round things out.


This has easily claimed a spot in the Corona-rotation.

And when you go to the local egg fridge and only have a $20

 

[jmanic]

Nothing goes to waste

Salad with yesterday’s salmon and Ruffles croutons. Lol.

 

[ekuhn]

Saturday Morning: Can't lose with eggs, hashbrowns, and PORK ROLL(outta shot).



Saturday Night: London Broil on the Weber.









Sunday Dinner: London Broil Cheesesteak. BAM! Corn Salsa by World Class Shoprite.

 

[Wildwalker]

Here's my venison chilly. I start off cooking the onions and garlic for a bit, add green chilly peppers and some diced fire roasted tomatoes. Let that all summer, then the green bell peppers and some celery. With this all pre-cooking it helps all the flavors combine. While that is simmering brown the meat. When meat is browned throw it all in a crock pot with some beef broth and what ever chilly powder, hot sauce or seasoning you like. Mix it all in well and let it cook for a few hours.

 

[Patrick]

Here's my venison chilly. I start off cooking the onions and garlic for a bit, add green chilly peppers and some diced fire roasted tomatoes. Let that all summer, then the green bell peppers and some celery. With this all pre-cooking it helps all the flavors combine. While that is simmering brown the meat. When meat is browned throw it all in a crock pot with some beef broth and what ever chilly powder, hot sauce or seasoning you like. Mix it all in well and let it cook for a few hours.
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what cut gets ground up?

 

[Wildwalker]

It depends on what you tell the butcher and what I need in the freezer. When I drop a deer off, I'll get ground meat, sausage, steak cuts. They have a large menu of what to get. But to answer your question when I get ground meat I have them save me the tender loins and the back straps, the rest gets ground.

 

[Wildwalker]

Saturday Morning: Can't lose with eggs, hashbrowns, and PORK ROLL(outta shot).

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Saturday Night: London Broil on the Weber.

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Sunday Dinner: London Broil Cheesesteak. BAM! Corn Salsa by World Class Shoprite.

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All Day IPA.....good stuff !!!

 

[olegbabich]

A Giant batch of Kim Chi.

Bowl of Ramen for dinner.

 

[jmanic]

A Giant batch of Kim Chi.

Do you bury it?

 

[jmanic]

Friday I re-upped at Kocher’s
Things I will not run out of during quarantine:
Cheddar jalapeño hot dogs
Other Half
Bourbon
Coffee
Chocolate

Mrs Manic made lemon poppy seed cake with lemon zest icing.

Apparently I’m not going to run out of excess weight either.

 

[roc]

It depends on what you tell the butcher and what I need in the freezer. When I drop a deer off, I'll get ground meat, sausage, steak cuts. They have a large menu of what to get. But to answer your question when I get ground meat I have them save me the tender loins and the back straps, the rest gets ground.

when you drop a deer off, is that something you hunted? What does an average deer weigh? how much meat do you get from am average deer. do you bring the whole thing to the butcher?
I had a deer tenderloin steak at a restaurant a couple of months ago and it was awesome.

 

[Wildwalker]

when you drop a deer off, is that something you hunted? What does an average deer weigh? how much meat do you get from am average deer. do you bring the whole thing to the butcher?
I had a deer tenderloin steak at a restaurant a couple of months ago and it was awesome.

Yes when I drop a deer off it is one that I hunted. I have had deer weigh up to 170lbs. That's on the bigger size, adverage about 130. The amount of meat you get back realy depends on the butcher. I go to Elis they are not far from Washington crossing on the PA side. Little pricy but very good quality.

 

[iman29]

Pair o Flank steaks been marinating since Sunday in a teriyaki garlic mix.

side dish was garlic herb noodles and broccoli Cheddar tater tots. Also fresh made caramelized onions For the steak.

washed it down with another Dogfishhead in a frozen glass.

they came out perfect I didn’t even get a chance to snap a pic after I sliced it everyone was hovering. Let’s just say there’s maybe one sandwich worth of meat left.