What are you cooking for the Memorial Day weekend? | FerrariChat
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What are you cooking for the Memorial Day weekend?

Discussion in 'Other Off Topic Forum' started by texasmr2, May 22, 2014.

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  1. texasmr2

    texasmr2 Two Time F1 World Champ
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    Gregg
    #1 texasmr2, May 22, 2014
    There has been no talk about what our menu will consist of so I am going to push for the following recipe. I watched the following episode last weekend and I cannot stop thinking about this brisket.
    Atlanta Brisket Recipe - Cook's Country
     
  2. BMW.SauberF1Team

    BMW.SauberF1Team F1 World Champ

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    #2 BMW.SauberF1Team, May 22, 2014
    I'm working every night this weekend. Nice 13+ hour shifts starting Friday night ending Tuesday AM. :/
     
  3. texasmr2

    texasmr2 Two Time F1 World Champ
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    #3 texasmr2, May 22, 2014
    A perfect time to request a 'care package' to be delivered.
     
  4. Max4HD

    Max4HD Formula 3

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    #4 Max4HD, May 23, 2014
    Tri-tip roast cooked on the grill using apple wood chunks with indirect heat.


    Cheers
     
  5. texasmr2

    texasmr2 Two Time F1 World Champ
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    #5 texasmr2, May 23, 2014
    When I lived in Marlin,TX in 2010 there is a well known BBQ/meat market joint that would cook to order and all the meats they served at lunch were fantastic. So I had the proprietor smoke a small tri-tip for me because I wanted to know what all the hype was about, $30 later it was a total disappointment in my opinion. Maybe he over smoked it/cooked it to long but all I know is that I found it inedible as it was tough and dry. On a positive note though it made good feed for the stray cats and dogs that showed up in my yard or at my door (the word that I feed well must have circulated in both 'circles'). Tri-tip is way to lean of a cut for me personally, I like the fat and the fatty burnt ends.

    Too each their own though, right?
     
  6. wax

    wax Five Time F1 World Champ
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    #6 wax, May 23, 2014
    Ugh - That was the equivalent of Turining Lamb into something that tastes like mutton instead of Shashlik.

    Tri-tip is only properly prepared in Central CA. Red Oak & direct heat are required, preferably with a bit of wind letting the dance floor sizzle under a dozen or more Trip-Tips. It is vital that it be cooked to proper level & sliced properly. Salsa & Pinquito Beans with Garlic Bread are other absolutely essential sides, along with Salad.

    The Pinquito Bean is vital to what became known as Santa Maria Tri-Tip Dinner. Only grown in that region & Local staple long before Tri-Tip was "borrowed" and marketed from Central Valley where it was actually first appreciated. In turn, Valley gained an appreciation for that bean. The combination is heaven-sent and gives crowds a reason to be there and more importantly, back for more, time and again. Have a bite of proper Tri-Tip & you'll know. Prep a few tons & you'll see what return business looks like.

    In terms of restaurants preparing it, I like what McClintock's does on Central Coast. That's worth a return trip instead of DIY.


    Sent from my iPhone using Tapatalk
     
  7. texasmr2

    texasmr2 Two Time F1 World Champ
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    #7 texasmr2, May 23, 2014
    I disagree but I am not going to get into a debate over a cut that I held questionable from the start. Give me a fatty point over a flat or tri-tip all 365 days.
     
  8. texasmr2

    texasmr2 Two Time F1 World Champ
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    #8 texasmr2, Jun 1, 2014
    The Atlanta brisket was very good but 24-48hr's in the frig turned it into pure Gold, I wanted to rub it on me as a cologne!!
     

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