thunderc
Well-Known Member
They did a really nice job giving Hubie his due
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…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.
He seems less uncomfortable in Milwaukee this season than last
He seems less uncomfortable in Milwaukee this season than last
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.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.
Meant it as a joke....only because TJ12 said it.Cat?? Dude, are you and TJF12 from Haiti? Moose and Elk are damn tasty and so is Bear. No I don't eat Dogs either.
I’m shocked I tell ya
Wow problems with his physical I guess
They really did.They did a really nice job giving Hubie his due
Well I saw today where he was saying he was good. Hmmm