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Sir Robin Of Camelot

You seem angry. Miserable, even.
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That sounds great.

So far, I've gotten rib eyes, top sirloin (the steaks are so thick that before I cook them, I cut them in half), pork ribs, ridiculously huge pre-made hamburger patties (that I'm likely never to buy again because they're too big lol), I also got some duck sausage when I got the Boar bacon.

They have chicken breasts that look like they came off of a pterodactyl, probably gonna try those next. He doesn't carry brisket but says just to tell him when and how many lbs. and he'll get it. Think I'll see if I can talk the wife into brisket for Easter.
We have one about 15 minutes south of here. Always has Tri Tip because it still hasn’t quite caught on in Texas. Says there about 4 of us “regulars” he caters to for that. My grandsons have been Tri Tip disciples now... they could care less about brisket anymore. Last 3 birthdays - they have insisted on Tri Tip and their buddies are coming over from the dark side as well. Spreading the gospel…

Next time I’m ordering pinquinto beans through my cousins. Haven’t had them in a long while.
 

trojanfan12

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We have one about 15 minutes south of here. Always has Tri Tip because it still hasn’t quite caught on in Texas. Says there about 4 of us “regulars” he caters to for that. My grandsons have been Tri Tip disciples now... they could care less about brisket anymore. Last 3 birthdays - they have insisted on Tri Tip and their buddies are coming over from the dark side as well. Spreading the gospel…

Next time I’m ordering pinquinto beans through my cousins. Haven’t had them in a long while.

If you have or can get your hands on one...try cooking tri-tip in a sous vide. I put the seasoning on mine, then vacuum seal it with a couple of tablespoons of butter. I cook mine at 131 degrees for about 3-4ish hours depending on size and if I want rare or medium rare, then sear it in a cast iron pan.

Comes out ridiculously tender and holds in all the juice.
 

Sir Robin Of Camelot

You seem angry. Miserable, even.
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If you have or can get your hands on one...try cooking tri-tip in a sous vide. I put the seasoning on mine, then vacuum seal it with a couple of tablespoons of butter. I cook mine at 131 degrees for about 3-4ish hours depending on size and if I want rare or medium rare, then sear it in a cast iron pan.

Comes out ridiculously tender and holds in all the juice.
Haven’t ventured into the sous vide world yet. Got it down to a routine on my Traeger with my cast iron pan ready for a reverse sear on my gas grill once I get them to 130 degrees. I really need to give sous vide a roll.
 

trojanfan12

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Haven’t ventured into the sous vide world yet. Got it down to a routine on my Traeger with my cast iron pan ready for a reverse sear on my gas grill once I get them to 130 degrees. I really need to give sous vide a roll.

I just started with the sous vide. My son got it for me about 3 or 4 months ago. Picked it up for me for $7 from a "bin store" where he gets products for an online re-sale business that he set up.

So far, tri-tip is the only thing I've cooked with it. Getting ready to start cooking some other things with it, just haven't decided what yet.
 

wildturkey

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Supposedly Lebron posted this on Insta after an article came out interviewing the new Mavs ownership about the Luka trade. That's an epic burn, ngl

 
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