On Mar 23, 2010, at 6:43 PM, paul stenquist wrote:
On Mar 23, 2010, at 9:43 PM, P. J. Alling wrote:
Ah, yes the ol' "Black and Blue".
The best to be sure. But you need a hellaciously hot fire. I can
only get deep brown and red on my gas grill. Charcoal gives one a
fighting chance.
I made some tri-tip steaks tonight. That's poor man's steak. But
they were quite good, grilled rapidly and rare with plenty of salt
and pepper. They don't look good: wrong shape for a steak. And they
usually have a bit of gristle somewhere. But they're well marbled
and tender. A bargain at around $3 a pound.
Tri-tip is actually a roast. It's also a regional cut of meat. Zab
wanted to make tri-tip for her dad when she visited last summer and
was dismayed to find that it wasn't in the local store. Many places
sell it as, IIRC, bottom sirloin.
--
Larry Colen [email protected] sent from i4est
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