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I was in a different store today, by chance, and asked the butcher as he was putting out some meat, so I stopped and asked him. "you guys carry tri-tips?" Yea, we have those.......sometimes. "have any now"........ No......... "when might you have some?".......... don't know......... "Can't...

Might do that, however, I asked one of them one day, and he said we don't carry it and never will. Upon looking up tri-tip on the net, I find that the local grocer, who's butcher said that to me, has a recipe for the dish on it's site.:confused: Think I will print it out and shove it in his...

Well, guess I'll sit this one out. May be a favorite your way, but I've never seen one in a store in my part of Florida.....................d

Yea, I'd like to get my mouth around that mound of goodness.....................d

Nice dish of "ceo"........................d

That's a good looking plate of food........................d

Best of luck.....I'm sure you will make it just fine............................d

Yep, I froze about half of it. I dry it just before it gets dry brittle, so I can form little nests of it. If dried, one does not need to keep in the freezer as long as it is cooked before consumption. If I'm eating it within a few days, I dry about the same and stick it in the fridge. For a...

My earlier post gave the wrong impression. First off, I have had many great meals in restaurants, some even bbq. However, I have had many disappointing meals and those seem to stand out. Even when the meal was great, when the bill arrived I usually comment, "well, that was not worth the...

Partly correct, I did think:) about grilling the meat on the grill to add some "flavor" before making the sauce, but too lazy:( to go fire one up. Next, time I will........anyway, if you look though the window to the right of the french doors, you can partly see the gas...

Ok, didn't do a thing on the grill, but thought some of you cooks out that enjoy how my Friday afternoon was spent. Making pasta with my homemade drying rack.....really professional,:cool: two boxes or should I say four, three stacked, and a wooden dowel. One of these days, I'll spend a few...

Sorry to say, but I feel that way about most restaurants in general. I've yet to ever have a burger that came close to touching what I do at home. As for bbq, I've had some decent out there a time or two, but the average or even bad meals far outweigh the good. I hate the ones' that have all...

By that title, I thought you were making smoked garlic salt and pepper:wsm:....I'm disappointed!:confused:....................d

Yea, I used to do ribs like that........................d

Congrats to Steve. A question however, since the vote is over. If, to my understanding, that smoke rings are not considered in competition cooks anymore as they can be "faked", why do you bother to enhance your's?.......................d

It's usually a flank steak or maybe sirloin, but really how it is cooked by marinating, and then grilling or broiling, and then thinly cut to make it eatable...............................d

In case of interest the "brown" thermopens are on sale, while supplies last, for just 85 bucks.......as for me, don't really care what frigging color they are, so I ordered one for the kitchen, as the other one stays outside all of the time..........................d

I like my beef red so no thanks to a lb on the smoker, or for that matter, just about anywhere due to it's leanness. However, it might be ok smoked like a brisket and cooked until tender......but then, why not do a brisket....................d

I use it in chili, but never have for a bbq sauce..........................d

Love chili, or con carne, whatever......It appears so, but was the brisket cooked prior to grinding or did you did grind first. From the picture it appears that it was cooked and then ground up? Is that correct? Don't think that I have ever ground up cooked meat before and wondered how it...