OT Big Poppa's BBQ Thread...

[lenny]

I once asked a butcher why you can't find Tri Tip on the east coast at all. [/QUOTE]

For years the beef tri-tip found itself being ground into hamburger or cut into cubes and sold as soup meat. The reason for this is that there is only one per cow and in the days when butchers carved their own meat it was considered a waste of display space to sell the tri-tip by itself. Now that the carving is done by packers you are much more likely to find the tri-tip at your local butcher. If you don't, ask for it. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know.

http://www.virtualweberbullet.com/tritip1.html

 

[Derek]

I once asked a butcher why you can't find Tri Tip on the east coast at all.

For years the beef tri-tip found itself being ground into hamburger or cut into cubes and sold as soup meat. The reason for this is that there is only one per cow and in the days when butchers carved their own meat it was considered a waste of display space to sell the tri-tip by itself. Now that the carving is done by packers you are much more likely to find the tri-tip at your local butcher. If you don't, ask for it. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know.

http://www.virtualweberbullet.com/tritip1.html[/QUOTE]

Thanks for the info. Sent this to friends on the east coast . My favorite...!. Maybe because I lived in Santa Maria for many years.

All the Best

Derek

 

[lenny]

No Prob ,Preparing a great meal for my friends and family is one of the things that i enjoY in this life and EBMM guitars hehehehe

 

[CINCHouse]

Rich pointed me here....great stuff taht I will make. Yes, he would be dead if i did not cook. LOL.

Thanks all.

 

[jaxadam]

Alright, here's my winning dish for the connoisseure's of flavor:

1. Fresh tenderloin steaks, cut approx. 2" thick. Does not have to be aged. The fresher, the better. I typically request them cut. Forgoe the local grocer and go to the local butcher.

2. Marinade in cognac (a few cup fulls, Courvoisier for sweeter, Hennessey for drier), crushed red pepper (generous), and brown sugar (a lot) for AT LEAST 4 HOURS! (this is the most important part).

3. Sear on one side, flip, transport to the inductive part of the grill, and then cook until approx. medium rare + (a touch over medium rare). I usually put a pad of butter on them at this point.

4. Remove and tent steaks in aluminum foil and let sit for a few minutes (they will still cook).

Here's the good part.

Sauce:

1. Bernaise. For a quick fix, I use a Knorr's Bernaise packet, whole milk, and unsalted butter. Don't bother with anything else.

2. Lump Crab. Any will do. But for maximum effect, use Lump. Jumbo lump or Colassal if available.

Once the bernaise is almost ready, add a very small amount of Sambuca liquor (approx. 1/4 of an airplane bottle)

3. Once done, add lump crab, turn off burner, and let sit for a few minutes. This will thicken the sauce and allow for the crab to reach a desired temperature.

Break out the plates, place steaks on plates, and portion a generous amount of sauce on top.

Place over a bed of thin, slightly steamed (or grilled for maximum effect) asparagus.

I recommend a Dynamite Cab, or if you're really into it, a Duckhorn '97 Three Palms Merlot (this one will cost you more than the whole dinner combined). Go for the Dynamite.

Some people love the topping so much, they will put it on their potatos, brocolli, cheerios, pop-tarts, etc...

Enjoy!

When done right, this will knock you off your socks! I have cooked for some epicurious patrons before, and this won their hearts!

P.S. How many of us are really gonna try all of these recipes!?!?

Well, this is one to try!

 

[Mobay45]

Florida's not that far of a drive from Dallas. What time should we be there for dinner tomorrow night?

There's just the two of us and we'll bring the Dynamite. (Sorry, I don't drink any f'in Merlot.)

 

[Big Poppa]

jax sounds great!

 

[AnthonyD]

jaxadam, I just might try this one - sounds awesome!

 

[jaxadam]

Dude, we hook it up here. My girl works at Bonefish Grille, and she can cook better that me!

You ought to have her Halibut in Tequila Lime Shrimp Sauce. That calls for a Santa Margherita Pinot Grigio!

I hear somethin' about something goin' d0wn ther in Texas soon, so I'm gonna try to make it! (if grad school doesn't take too much of my time!).

 

[Mobay45]

You're going to have to stop or I'm going to have to cover my keyboard with saran wrap.

 

[Steve Dude Barr]

<----Lamb Chop Specialist with a nice bottle of a Meritage.

 

[jaxadam]

You're going to have to stop or I'm going to have to cover my keyboard with saran wrap.

Ha ha, that got a pretty good laugh out of me!

 

[Big Poppa]

Hey Dude

No recipe, no dish

 

[roburado]

Alright, here's my winning dish for the connoisseure's of flavor:

1. Fresh tenderloin steaks, cut approx. 2" thick. Does not have to be aged. The fresher, the better. I typically request them cut. Forgoe the local grocer and go to the local butcher.

2. Marinade in cognac (a few cup fulls, Courvoisier for sweeter, Hennessey for drier), crushed red pepper (generous), and brown sugar (a lot) for AT LEAST 4 HOURS! (this is the most important part).

3. Sear on one side, flip, transport to the inductive part of the grill, and then cook until approx. medium rare + (a touch over medium rare). I usually put a pad of butter on them at this point.

4. Remove and tent steaks in aluminum foil and let sit for a few minutes (they will still cook).

Here's the good part.

Sauce:

1. Bernaise. For a quick fix, I use a Knorr's Bernaise packet, whole milk, and unsalted butter. Don't bother with anything else.

2. Lump Crab. Any will do. But for maximum effect, use Lump. Jumbo lump or Colassal if available.

Once the bernaise is almost ready, add a very small amount of Sambuca liquor (approx. 1/4 of an airplane bottle)

3. Once done, add lump crab, turn off burner, and let sit for a few minutes. This will thicken the sauce and allow for the crab to reach a desired temperature.

Break out the plates, place steaks on plates, and portion a generous amount of sauce on top.

Place over a bed of thin, slightly steamed (or grilled for maximum effect) asparagus.

I recommend a Dynamite Cab, or if you're really into it, a Duckhorn '97 Three Palms Merlot (this one will cost you more than the whole dinner combined). Go for the Dynamite.

Some people love the topping so much, they will put it on their potatos, brocolli, cheerios, pop-tarts, etc...

Enjoy!

When done right, this will knock you off your socks! I have cooked for some epicurious patrons before, and this won their hearts!

P.S. How many of us are really gonna try all of these recipes!?!?

Well, this is one to try!

Oh my goodness...you're killing me. That sounds awesome.

 

[syciprider]

I'm a cook by trade and while my real passion is baking, I dabble with grilling out once in awhile.

My BBQ style has an Asian slant because of my roots.

I like making Korean short ribs BBQ and pork kebobs.

The basic marinade is like a teriyaki sauce with my own twists in it.

Soy sauce, fresh garlic, onions, parsley, chives, tarragon, lemon juice, lemon pepper powder, chili powder, brown sugar and Sprite (for bulk). I make sure the meat gets marinated for at least 48 hours.

My alternate marinate for some Asian pork dishes is vinegar laced with chili peppers, whole peppercorns, Lawry's, lemon pepper powder,and chili powder .

For chicken BBQ I only use Italian salad dressing.

 

[SteveB]

syciprider...

ever try some Hoi Sin sauce for marinades?

I like to use that, with a little soy sauce, oyster sauce, ginger and sugar... and a little cornstarch to thicken it.

 

[syciprider]

I'll have to try that. Thanks for the tip!

I use oyster sauce on beef stir fry. Mmmm....

 

[VJP]

can't wait 'til McDonalds brings back the McRib. Now that's bbq

 

[CodeMonkey]

Big P we should Iron Chef sometime.

I use the same rub on everything, wether it's beef, pork or chicken. I will not be posting the ingredients here but none of them contain MSG or artificial flavors. I also avoid ANY salt that isn't plain old Salt (i.e. Garlic Salt, Onion Salt). Can't do better than the stuff that comes out of the ground/salt fields/ocean. Always Peanut Oil as the higher smoke point, and it's great chemical properties gauranty grill marks and good searing. Beef I dry age if I can, at least a few days but a week if I can remember to get it thawed fast enough. Usually Beef only gets Salt and Pepper (and peanut oil) unless I didn't dry age it then it's rub time.

Pork is my meat of choice. I'd eat pigs raw if they would hold still and stop squealing. Rub down a nice Loin with oil, rub it with...rub, and then throw that baby on a searing hot grill.

Ahi gets a nice pepper crust and just a quick sear. I don't like my fish cooked really...and strangely as I go along I find I don't like any meats cooked...tartar anyone?

I kind of smash St. Louis and Carolina BBQ together and get a nice sweet sauce that really vinegary but mega spicy.

Things I want to BBQ: Clams and Abalone.

 

[Lazybite]

The link is an email that went around a few years ago... an aussie barbie story.. pretty funny.. apparently they have made a short film about it

http://www.barbecue-online.co.uk/barbecue_tips/tong_master.htm