Has Texas Brisket Peaked?


 
Actually, BBQ is really about those lower quality cuts of meat.
And I have yet to doctor any Tri-Tip other than a typical Santa Maria style rub.... Salt, Pepper, Garlic and Parsley.

And Chuck... Where would you go if you wanted an excellent Spencer Steak ?

spelling correction...
 
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Bob Bass said:
Actually, BBQ is really about those lower quality cuts of meat.
And I have yet to doctor any Tri-Tip other than a typical Santa Maria style rub.... Salt, Pepper, Garlic and Parsley.

And Chuck... Where would you go is you wanted an excellent Spencer Steak ?
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I agree, bbq has been used to take low cost, tough cuts, and make them more pallatable. But dont' you think most of the activity on this forum and many famous bbq joints is about making gourmet bbq?

I have nothing against traditional Santa Maria style tri-tip. I like it when I find a good place like the Harris Ranch gas station. That doesn't mean I don't like other ways of cooking it. I just found that I never had leftovers from catering parties when I made it smoked to medium rare over mesquite, for as long as possible, then served in an au jus. Friends and extended family gobble it up. Kind of a court of public opinion. But most of all, my wife and I like more it this way. This post just prompted me to go get a couple slices of my tri-tip from the fridge. I love that stuff.

Spencer steak? I haven't had one of those in ... I can't remember. I guess I'd make it myself. My mother used to crockpot those in a gravy. Got a good recipe?
 
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