I'm going to invite you over for butt fingers sometime.
Lifestyle Whatcha cooking?
- Thread starter mysticmac
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Ended up marinating overnight drenched in a zip lock baggie with soy sauce,garlic powder & onion powder.I cut some deep gashes on top of the tri-tip and let it marinate for too long.The soy sauce flavor overruled everything else.
Next time I will marinate for half as long with smaller slices on the top.
Mushrooms were awesome & ended up having cauliflower instead of broccoli.
Trial & error.
Was it Choice or Prime rated
If the TriTip is of good quality it may only need salt and pepper for an hour before you cook it
At least in my experience
Try it my way at some point without marinating. Use dry spices, score the fat cap, 425 until it's in the mid to upper 120's, rest and you're golden (slice against the grain). What's really nice about it is you can also cook potatoes in the same pan. Same cook time. Quarter large potatoes and toss in olive oil, or oil of your choosing, then dust with salt and pepper and add to pan. They come out like home fries but without frying. Crispy outside, soft inside.
Great looking grub!
Getting your Veggies in
I did 9 lbs of pulled pork last night, it was from a locals Lard Hogs so 40% fat. Got about 5 lbs of meat and plan on making adobada tamales from homemade sauce tomorrow. I love making tamales.
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Nice looking ramen
I love bamboo shoots
Needs more bacon.
What did you do with the broth?
What is the process you're using, time involved, etc...
I cheated this time. Found ramen broth at aldis’. I was pleasantly surprised. Normally I just do a regular bone broth and add some miso, garlic, ginger, and soy sauce.
I've been thinking about making some pho for a while but never pulled the trigger since I don't have a broth recipe.
Just pan fry & cover, I'm starving.
Over propane, steel bottom so it holds heat.
Turn it off & let it sit after initial outer cooking.
he was talking pulled pork an you are talking salmon I believe
I'm not following. Pan fry. To brown? Over propane so it holds heat. What does that mean? You're cooking this on an outside grill? Turn it off and let it sit after outer cooking. How long did it cook? How long do you let it sit? Are you adding supplemental heating while it sits? When do you sauce it? So many questions.
Yeah, I was confused as fuck, as can be seen above.
Yeah, same instructions.
That I just threw in a crockpot for 8 hours.
Easy peezy.
