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Posted: 7/27/2013 5:16:16 PM EDT
Link Posted: 7/27/2013 5:17:43 PM EDT


Better than what I had for dinner.
Link Posted: 7/27/2013 5:17:46 PM EDT
seek medical attention.
Link Posted: 7/27/2013 5:17:50 PM EDT
15/10.  My math is poor but that is a great score.
Link Posted: 7/27/2013 5:18:18 PM EDT
Meat and taters look delish, but you waaaayyy overcook your green beans.
Link Posted: 7/27/2013 5:18:34 PM EDT

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.



 
Link Posted: 7/27/2013 5:19:56 PM EDT
Beautiful!  
Link Posted: 7/27/2013 5:20:13 PM EDT
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?
Link Posted: 7/27/2013 5:22:26 PM EDT
Link Posted: 7/27/2013 5:22:57 PM EDT
No Guns, No Knives......

Should have posted it on Instagram
Link Posted: 7/27/2013 5:24:45 PM EDT
Violation of rule one of doneness...

Pull at 100 to 110 for a med rare.

They continue to cook after taken of the grill..
Link Posted: 7/27/2013 5:27:19 PM EDT
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
Link Posted: 7/27/2013 5:28:54 PM EDT
Those taters look good.    
Link Posted: 7/27/2013 5:30:18 PM EDT
Link Posted: 7/27/2013 5:32:08 PM EDT
Link Posted: 7/27/2013 5:33:53 PM EDT
10/10 very nice
Link Posted: 7/27/2013 5:34:30 PM EDT

Looks good to me.

Link Posted: 7/27/2013 5:35:27 PM EDT
Not too shabby for a Texan.
Link Posted: 7/27/2013 5:36:29 PM EDT
Would destroy
Link Posted: 7/27/2013 5:37:31 PM EDT
Hell year.
Link Posted: 7/27/2013 5:38:59 PM EDT
Link Posted: 7/27/2013 5:40:25 PM EDT
Damn.  You cook the crap out of you meat and beans.

90 mins to boil green beans?

85 mins for Tri Tip?  

Link Posted: 7/27/2013 5:41:52 PM EDT
Assuming your going to cook those beans until they start to dissolve into deliciousness I approve. Tators are making me hungry.
Link Posted: 7/27/2013 5:42:00 PM EDT

Link Posted: 7/27/2013 5:44:08 PM EDT
Link Posted: 7/27/2013 5:44:52 PM EDT
Looks good to me 10/10

but your mashed potatoes recipe....

Link Posted: 7/27/2013 5:46:37 PM EDT
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.
Link Posted: 7/27/2013 5:46:49 PM EDT
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Quoted:
I said I pulled it at 125...
View Quote


125 needs a value attached to it.  Minutes, Degrees, Seconds?  

30 minutes sounds much better.  
Link Posted: 7/27/2013 5:47:33 PM EDT
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.
Link Posted: 7/27/2013 5:48:31 PM EDT
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.
Link Posted: 7/27/2013 5:49:54 PM EDT
Would smash.

Link Posted: 7/27/2013 5:49:55 PM EDT
Discussion ForumsJump to Quoted PostQuote History
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.
Link Posted: 7/27/2013 5:51:38 PM EDT
Link Posted: 7/27/2013 5:52:10 PM EDT
Discussion ForumsJump to Quoted PostQuote History
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.
 
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Discussion ForumsJump to Quoted PostQuote History
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.
Link Posted: 7/27/2013 5:54:26 PM EDT
I pulled this one at 122°



Can't re size from my phone sorry.







Link Posted: 7/27/2013 5:55:44 PM EDT
Looks great to me.  



I had Chucky Cheese with the kids.  
Link Posted: 7/27/2013 6:00:38 PM EDT
Link Posted: 7/27/2013 6:01:10 PM EDT
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.






 
Link Posted: 7/27/2013 6:05:22 PM EDT
I approve of this message!!
Link Posted: 7/27/2013 6:06:34 PM EDT
Link Posted: 7/27/2013 6:07:53 PM EDT

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
Looks awesome! I love tris. Ima use that tater recipe.

 
Link Posted: 7/27/2013 6:08:38 PM EDT
Discussion ForumsJump to Quoted PostQuote History
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.
Link Posted: 7/27/2013 6:14:53 PM EDT
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.
Link Posted: 7/27/2013 6:16:06 PM EDT
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.
Link Posted: 7/27/2013 6:43:14 PM EDT
Looks good to me!
Link Posted: 7/27/2013 6:45:15 PM EDT
6/10
Link Posted: 7/27/2013 6:55:06 PM EDT
Food looks good...



But is it a DINNER PIC? Guns, ammo, knife, sammich-maker?
Link Posted: 7/27/2013 7:04:47 PM EDT
that looks worth the inevitable greasy shits it would cause.
Link Posted: 7/27/2013 7:09:41 PM EDT
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.
Link Posted: 7/27/2013 7:13:07 PM EDT
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
Link Posted: 7/27/2013 7:13:19 PM EDT
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