when the hell are you going to put a stop to this b.s.?this used to be the only board where you could go without having to deal with the crap that is the fb board and only talk wrestling. are the number of hits you get really that important?
Tom.
- Thread starter lockhavenlion3
- Start date
The older I get the more I like TriTip. Hard to cook poorly, just grill until the middle is 138 degrees, and you'll often have enough for steak sandwiches the next day. Dry rub with spices, or brown sugar base, or marinate in Korean bbq sauce, it's good so many ways.
A REALLY uncalled for post.
First, last night the BWI McAndrew board got hit by multiple trolls. I spent a crazy amount of time dealing with that. As such, I did not even have a chance to give this board a final check before heading to bed.
Second, the best way to deal with anything that is inappropriate is to submit a Report. Several individuals did so during the early morning hours, and this morning. I was unaware of the situation until I saw those Reports, and I dealt with some aspects of the situation as soon as I saw that Reports.
In the future, submit a Report, and don't clutter up the board with public complaints that are uninformed, and do nothing to help resolve the situation.
I’d add that lately, there’s been great wrestling content on the board, which is tough to do this late in the offseason.
That is unacceptable. Tri-tip should be on everyone's grilling rotation.
Hasnt it generally been a California cut? I think it was slow to come out to PA. But I hear really good things, I may be forced to do one this weekend on my Pit Barrel Cooker. I submit to peer pressure!
You're right, it has been traditionally a California cut. The keys are getting a good rub or marinade, a good sear and slow cooking off-heat. Here's a classic recipe:
https://www.simplyrecipes.com/recipes/santa_maria_style_tri_tip/
my friend smokes his, I don’t think it takes a ton of time, not like a brisket that is so much bigger in size. Wegmans generally stocks them.
And, not to lend any credence at all to the OP by even mentioning him, but it is totally uncalled for. The mods here do a great job without micromanaging. They let us generally work things out amongst oursleves while keeping the true wackjobs in check, except for maybe that jammy guy.....
Tom, and Hotshoe, and any others, my hat is off to you all!
And, not to lend any credence at all to the OP by even mentioning him, but it is totally uncalled for. The mods here do a great job without micromanaging. They let us generally work things out amongst oursleves while keeping the true wackjobs in check, except for maybe that jammy guy.....
Tom, and Hotshoe, and any others, my hat is off to you all!
Yeah. We don't need no stinking help with the wackos!
Ban was having a really rough day yesterday.
What did I miss. I am gone for a day and I miss the fireworks. Dang it!! What will I gossip about?
It's just the nature of the medium--one person tries to articulate an unpopular point, a few members feel compelled to push back towards the groupthink party line, OP gets defensive, feels the whole board is attacking him unjustly--before long, Iceland and swear words....Yeah. We don't need no stinking help with the wackos!
Ban was having a really rough day yesterday.
At a certain point, everyone just should have let it go (at the very latest when I posted the U2 video including "Bad").
sorry, tom. just got extremely frustrated after reading this continually all day yesterday. will try to follow board protocol in the future.
Just thought I'd interject here that everyone should be aware of and watch out for Lone Star ticks. I was bitten by one in the Spring and am now allergic to any and all mammal meats (that includes pork , as they have mistakenly called this "an acquired allergy to red meat on the news).
most important post of the summer right there! Several kinds of ticks to be aware of. Don't know which would kill you first, the ticks or the chemicals to repel them.
Back to the derail topic of tri-tip. It was until recent years ground into the burger. Someone got smart and figured out how to peel it and cook slow and low. Some times called a Santa Maria style steak in California. We cook it often and it has become a favorite of many functions. We served it in the coaches room at a wrestling tournament. I have cooked as much as 350 lbs for a fundraising dinner and auction.
To me it is the most simple and easy smoke out there. I use McCormick Montreal Steak Seasoning purchased in bulk at Sam's. I dump a couple jars of the rub in a foil pan and rub said tri-tips until they are completely covered. Let stand 2 to 4 hours. I leave on the counter at room temp but the food police say to refrigerate. An hour to an hour and a half in the smoker at 220-230 until the internal is 135-140 degrees. If I am serving the masses and need to batch it through the smokers I take the first ones to about 130-135, wrap with foil and place in a good quality cooler. They will hold and continue to cook reaching 140 in a couple hours. Slice thin and across the grain. The roasts that don't get eaten the first day get places in the refrigerator of freezer and eaten cold. Sliced thin and warmed on a grill in the morning as steak and eggs. The second picture is ready to reheat.
To me it is the most simple and easy smoke out there. I use McCormick Montreal Steak Seasoning purchased in bulk at Sam's. I dump a couple jars of the rub in a foil pan and rub said tri-tips until they are completely covered. Let stand 2 to 4 hours. I leave on the counter at room temp but the food police say to refrigerate. An hour to an hour and a half in the smoker at 220-230 until the internal is 135-140 degrees. If I am serving the masses and need to batch it through the smokers I take the first ones to about 130-135, wrap with foil and place in a good quality cooler. They will hold and continue to cook reaching 140 in a couple hours. Slice thin and across the grain. The roasts that don't get eaten the first day get places in the refrigerator of freezer and eaten cold. Sliced thin and warmed on a grill in the morning as steak and eggs. The second picture is ready to reheat.
My son’s wrestling buddy moved to Iowa from Clovis California. Tri-Tip is a staple out there and they turned me on to them. I make a mean Tri-Tip sandwich now. Good stuff.
When I went to the doctor's office for the results of the blood test that would confirm that it was the meat allergy that was making me sick he told us about a patient who had a heart valve replacement, for which they use a valve from a pig. The patient ended up dying because his body attacked and destroyed the valve in responding to the meat allergy.
This^^^. Since getting the boot over at HR again, I’ve had extra time to spend time here. The threads have been excellent reading!
That is just cruel to include the pics without being able to sample taste. I was wondering on where I was going to take the wife for dinner, I think she needs some BBQ.Back to the derail topic of tri-tip. It was until recent years ground into the burger. Someone got smart and figured out how to peel it and cook slow and low. Some times called a Santa Maria style steak in California. We cook it often and it has become a favorite of many functions. We served it in the coaches room at a wrestling tournament. I have cooked as much as 350 lbs for a fundraising dinner and auction.
To me it is the most simple and easy smoke out there. I use McCormick Montreal Steak Seasoning purchased in bulk at Sam's. I dump a couple jars of the rub in a foil pan and rub said tri-tips until they are completely covered. Let stand 2 to 4 hours. I leave on the counter at room temp but the food police say to refrigerate. An hour to an hour and a half in the smoker at 220-230 until the internal is 135-140 degrees. If I am serving the masses and need to batch it through the smokers I take the first ones to about 130-135, wrap with foil and place in a good quality cooler. They will hold and continue to cook reaching 140 in a couple hours. Slice thin and across the grain. The roasts that don't get eaten the first day get places in the refrigerator of freezer and eaten cold. Sliced thin and warmed on a grill in the morning as steak and eggs. The second picture is ready to reheat.
No, at least not according to Fat Bas***d from the Austin Power's movie (2nd or 3rd one) where he said that baby is the other other white meat.good thing they used cadaver valves in me!
Oh wait, are humans red meat?
This is horrible! I don't know what I would do if I was alergic to red and (the other) white meat! Bacon too? That is cruel since bacon is God's meat candy gift to man!
Distribution : Amblyomma americanum (Lone Star Tick) is widely distributed in the United States. It is commonly found from Texas north to Missouri and eastward to the Atlantic coast. It is found most often in the southern counties of Pennsylvania near urbanized areas. The lone star tick may be active from early spring to late fall.
TriTip big on the west coast. AZ was where I 1st tried some. Most local butchers are not aware of it. Wegmans oddly enough does carry it. Great in the smoker!
Love my Pit Barrel - Just did some beans with a Brisket (yum)
I use a mustard as a binding agent so the rub sticks better. The mustard makes a nice crust on the meat.Back to the derail topic of tri-tip. It was until recent years ground into the burger. Someone got smart and figured out how to peel it and cook slow and low. Some times called a Santa Maria style steak in California. We cook it often and it has become a favorite of many functions. We served it in the coaches room at a wrestling tournament. I have cooked as much as 350 lbs for a fundraising dinner and auction.
To me it is the most simple and easy smoke out there. I use McCormick Montreal Steak Seasoning purchased in bulk at Sam's. I dump a couple jars of the rub in a foil pan and rub said tri-tips until they are completely covered. Let stand 2 to 4 hours. I leave on the counter at room temp but the food police say to refrigerate. An hour to an hour and a half in the smoker at 220-230 until the internal is 135-140 degrees. If I am serving the masses and need to batch it through the smokers I take the first ones to about 130-135, wrap with foil and place in a good quality cooler. They will hold and continue to cook reaching 140 in a couple hours. Slice thin and across the grain. The roasts that don't get eaten the first day get places in the refrigerator of freezer and eaten cold. Sliced thin and warmed on a grill in the morning as steak and eggs. The second picture is ready to reheat.
I love Alison Brie.
I mean I truly, truly love her.
Can't help it.
I mean I truly, truly love her.
Can't help it.
This may be a silly question, but I promise you I only ask it as a service to you in case the answer is 'no', but have you been watching GLOW? https://www.imdb.com/title/tt5770786/
I actually watched the original GLOW when it was on. The Netflix series does it justice and is a lot of fun.
I was really surprised how swiftly & thoroughly Liberty Belle stole my heart from Alison.
It's been a long time since I left the burgh. Been out in Ca for years and at first couldn't believe that you could buy beer, wine whiskey anywhere. Grocery stores, gas stations, 7-11,... Try tip is everywhere and Santa Maria style is the most common with dryrubs on Amazon. I never would have guessed it's a regional cut, that makes no sense. You need to try it, if you hadn't told me that it is used for hamburger I would never believe it. On special it can be $3.69/lb which is insane for really good beef. Costco has it for $6.99 choice and $9.99 primem, maybe your local Costco's have it. It won't replace my favorite bone in ribeye or a thick porterhouse but it destroys something like a London broil or even a sirloin. If any one of you wants to retire wealthy open up a tri-tip sandwich joint and Pittsburgh and you're on your way, people will go crazy for it. Maybe a close cousin to brisket but you don't need to smoke it for 4 to 6 hours to have a juicy awesome piece of meat.
I agree with you that Cael is a great coach and leader of young menGot the boot again?! Color me not surprised
