Try it sometime. Also roasting the Garlic before hand will release some of the sweetness , just a thought.
For some reason I was never subscribed to this thread...it might be my most favorite on the board. Almost any sauce could be used with shrimp imo and a flight is nice for entertaining as they can all be premade. I'd go with a classic cocktail, a dijonnaise made with a béchamel base, and either a ponzu sauce or a spicy chutney type thing. This book has been very handy. Sent from my iPhone using Tapatalk
Z... Make sure they're well cooked. All that surface area + poultry = recipe for disaster if not cooked thoroughly...T
Kroger had been stocking both points and flats of late. I don't recall both being available before. Usually flats, points alone are harder to find in my experience...T
I thought this was covered before, but couldn't find it via Tapatalk search. Are you a sear and cook proponent or do you just cook your tri tip? I recall Jdubbya doing a sear and cook & posting some amazing pics. But, I've never had good results this way. The outside becomes too tough. So, I'm probably doing something wrong. Maybe searing too long. I've had my best results with tri tip by smoking it low and slow with oak. T
Lately I've been doing the sear and cook in the oven but tonight I will be doing it direct/indirect outside on the grill, just bc it was sunny today!
Just taking into consideration that tri is so lean I would use the direct heat for the char aspect and the smoke aspect and then go indirect heat and just wrap in heavy duty foil at a very low temp trying to save the remaining moisture, maybe adding a cup of water. Just a guess.
I had better luck using the cast iron skillet in the oven than I did on the grill. The skillet and oven method I cooked a bit long but it was tasty. I've only done it a couple times though. Bout time to try it again though.
I've had pretty decent luck pan searing and roasting tips. I like it because I can let the onions, 'shrooms and lardon get happy along with it in the oven. I use beer or wine with some beef stock, depending on the rub.
Thank you kind sir! Have you tried to source the Rothschild Farms horseradish? Onion Blossom Horseradish Dip ? Robert Rothschild Farm http://www.robertrothschild.com/collections/dips/products/toasted-garlic-horseradish-dip
No I haven't but looking at their stuff I think I've had the pineapple and habanero sauce before. The friends that I had dinner with the other night bought a big bottle of it. It's good on just about anything short of shoe leather. I'll have to try that. I take it the onion one is a rip on Outback's bloomin onion sauce.
I find them at Pavillions and Home Goods all the time so maybe they have the line at Safeway or Fred Meyer?
I have followed this protocol since I have a Weber bullet. http://virtualweberbullet.com/tritip1.html My deviations from the above were for the best version I have done are...1) I didn't sear. I'm not sure why, I'm just not a fan of crust on a tri tip, and 2) lower temp, ca. 225 or so, 3) no MSG - just salt, pepper, garlic powder and dried parsley...T
I think the pit/smoker market keeps us focused. Anyway every cooker is different and has it's good and bad day's, almost like a newborn baby that needs constant attention and we cannot stop tending too. "I am not an animal...I just like to BBQ. Meat.... get in my belly!"
Tuesdays are movie night. Usually do a movie with my younger brother. He sucks to go to dinner with. Picky eater and he doesn't eat fish. Sushi is out. We'll either do the chain restaurant beside the theater or the French bistro.
Leftovers tonight. But, what leftovers! Leftover brisket from Franklin's in Austin. Making fresh salsa verde to go with it. Perhaps a zippy Fresno chili sauce as well. Trying to think of something new & interesting to do with zucchini. Time to hit Google...T
Zucchini tots! Before going into the oven. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2108229 Not bad. I didn't have cupcake cups, so just made them into spiders and put on a baking sheet covered in foil. Next time, I'll need to use Pam or butter to help release from the aluminum foil more easily. Having a more flavorful cheese on hand would help. Used mozz since that's what I had in the fridge. T
