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Meat and taters look delish, but you waaaayyy overcook your green beans.
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Quoted: I'm so full right now I can't move. You can give it all the low scores you want, but I'm the one that had an awesome dinner and you probably didn't. View Quote You are absolutely correct sir. However....5/10 for no protection while eating. |
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Grilled coconut shrimp
Grilled zucchini and squash "Life is good" salad. Small, very small glass of Glenlivet Waiting on the rain to stop to burn an Oliva or Pardon..... Tie? |
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Violation of rule one of doneness...
Pull at 100 to 110 for a med rare. They continue to cook after taken of the grill.. |
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Pre-shredded prep-packaged cheese?
Should have just used Velveeta, it wouldn't have tasted any different from that "cheese" you used. 9/10 for the cheese blasphemy |
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Quoted: Pre-shredded prep-packaged cheese? Should have just used Velveeta, it wouldn't have tasted any different from that "cheese" you used. 9/10 for the cheese blasphemy View Quote Sorry man - I'm not buying an artisinal cheddar cheese to mix in with mashed potatoes. That's like buying an expensive bottle of booze to make a mixed drink with Diet Coke. |
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I highly recommend you guys try the mashed potatoes. It's a lot of money, but the potatoes are a meal by themselves.
http://www.foodnetwork.com/recipes/paula-deen/loaded-mashed-potatoes-recipe/index.html [ETA] I just used sharp yellow cheddar. Instead of whipping them, I just used a potato masher - there's no need to overdo it... |
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Damn. You cook the crap out of you meat and beans.
90 mins to boil green beans? 85 mins for Tri Tip? |
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Assuming your going to cook those beans until they start to dissolve into deliciousness I approve. Tators are making me hungry.
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CA Native. I know a thing or two about tri-tip My thermometer is a bit off and it looks like yours is too. Next time pull at 120. Looks delish! All I use is salt, pepper, and some garlic.
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I would normally deduct for the slightly overcooked beef (personal preference) but you did the Paula Dee taters perfect and the green beans are just the way I like them. 10/10
ETA: I wish we could buy tri tip in Tennessee. Awesome cut. |
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The only thing I might have done differently.
Would be using one of those thin plastic cutting boards on a plate so those beef juices would not be lost and served with the meat. Or added to a store bought Au jus for dipping a crusty bread into. Either way well done. Better than the reheated pizza I had. |
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Quoted:
The only thing I might have done differently. Would be using one of those thin plastic cutting boards on a plate so those beef juices would not be lost and served with the meat. Or added to a store bought Au jus for dipping a crusty bread into. Either way well done. Better than the reheated pizza I had. View Quote He just needed to pull it off the grill 5 minutes earlier and let it rest for a bit. |
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Quoted:
I don't disagree with you about pulling it earlier, but I did let it rest for 10 minutes. I'm baffled why the juices ran out like they did. View Quote View All Quotes View All Quotes Quoted:
Quoted:
He just needed to pull it off the grill 5 minutes earlier and let it rest for a bit. I don't disagree with you about pulling it earlier, but I did let it rest for 10 minutes. I'm baffled why the juices ran out like they did. Maybe it's from a french cow. |
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Quoted: I pulled this one at 122° View Quote Can't re size from my phone sorry. That looks great! Mine were a lot thicker, which contributed to the problem I think. When you get it to the right temperature at the very center, the rest of the meat is more done. That's what I'm going to blame it on anyhow. |
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Quoted: Zhukov, let me suggest this cheddar cheese. It is the best cheddar cheese you will taste outside of a cheese shop. You will not find a better cheese for the price. Of all places to find such a gem, we get it at Walmart. We shred it ourselves, with a salad shooter, with a cheese shredder blade. http://ts4.mm.bing.net/th?id=H.4820891397980539&pid=1.7 View Quote Thanks for the suggestion. |
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Quoted: I know, I know - it's not a dinner pic. No guns, no knives, no nuthin'. In before "0/10", no napkins, wah wah wah. We decided to invite my wife's folks over late in the afternoon, so I scrambled to put something together in a hurry. The menu: 1) Grilled tri-tip sirloin (no time for smoking) 2) Loaded mashed potatoes 3) Smothered green beans. The green beans are real easy - fresh green beans, bacon, and onions. Cover with water and simmer for about an hour to an hour and a half: http://www.ar15.com/media/viewFile.html?i=54421 The loaded mashed potatoes (Paula Deen recipe) will set you back almost $20. We're talking a pound and a half of bacon (Wright brand, probably overkill), a stick of butter, 12oz. sour cream, and 2 roasted bulbs of garlic: http://www.ar15.com/media/viewFile.html?i=54419 http://www.ar15.com/media/viewFile.html?i=54420 To finish it off, grilled trip-tip simply seasoned with salt and coarse black pepper. It looks overdone, but I pulled it at 125: http://www.ar15.com/media/viewFile.html?i=54422 I'm so full right now I can't move. You can give it all the low scores you want, but I'm the one that had an awesome dinner and you probably didn't. View Quote |
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Quoted:
I pulled this one at 122° Can't re size from my phone sorry. https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/176373_10151053976467143_590335805_o.jpg View Quote Nice...Even if I get my rest time wrong, I tend to cut on a plate so none of the juices go to waste. |
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looks awesome to me! I marinade tris overnight in italian dressing - it isn't hard to turn them into flaming balls o' hellfire on the grill though, you have to be real careful about fire.
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A shit ton better than what I had for diner....Id eat the shit out of that over done meat. Taters look deelish and GB's are just the way my mom used to make 'em.
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Food looks good...
But is it a DINNER PIC? Guns, ammo, knife, sammich-maker? |
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My attempts smoking trip tip have ended in tears.
Pork, chicken, turkey, ribs etc are gold. Brisket eludes me. Any advice appreciated. Yours looks great. |
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I'd eat it, 10+
We BBQ lots of garlic bulbs just for eating No foil, just right on the grill, but I'll have to try foil next time |
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Quoted: My attempts smoking trip tip have ended in tears. Pork, chicken, turkey, ribs etc are gold. Brisket eludes me. Any advice appreciated. Yours looks great. View Quote I can't believe you'd have trouble with it. I usually just smoke it at 275 until it registers 115 internally then throw it on the grill for a few minutes to give it a nice crust. |
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