On Mar 23, 2010, at 11:42 PM, Larry Colen wrote: > > 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. > > -- Tri-tip is a part of the animal, and like rib, sirloin or round, it can be cut as a roast or a steak. Tri-tip steak is rather good, and a tremendous value. Paul > Larry Colen [email protected] sent from i4est > > > > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions.
-- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
