The Coffee House

[smoke665]

We are heading for 100 degrees and 90+ humidity

Hence the song!!!

 

[Gary A.]

35% humidity today ... a bit high for us.

 

[JonA_CT]

We won’t visit my in-laws who live out Dave’s way again. Once in July was enough.

 

[JonA_CT]

I also bought some Tri Tip (!?) to go in some tacos and in som salad for our gringo celebration this evening. I went to a different store than normal today, and there it was! It’s going to get a garlic rub/slather and a reverse dear treatment in the Kamado.

 

[Gary A.]

Be sure to remove the membrane on the flip side.

 

[Fujidave]

OMG OMG, just going through some old slides when we were in Australia, and I am over the moon that one of my first photos I ever took with my fathers help is in the lot, going to be very busy taking photos of them soon, my favourite I took is of Uluru.

 

[RowdyRay]

I also bought some Tri Tip (!?) to go in some tacos and in som salad for our gringo celebration this evening. I went to a different store than normal today, and there it was! It’s going to get a garlic rub/slather and a reverse dear treatment in the Kamado.

Be sure to remove the membrane on the flip side.

Not sure if either of you have heard of or tried this, but it's really good. This is for TWO tri-tips, so cut in half for one. Make sure you use a course ground pepper or it will be very peppery. If you need to watch salt (like me) use low sodium soy sauce and granulated garlic or garlic powder.

6 Hour Tri-tip Marinade

If you want more of an Asian flavor for stir fry or salad, use sesame oil. Toasted is awesome. Substitute the minced garlic for minced or grated fresh ginger. If you're into heat, Sriracha works well in it. You could also use hot peppers. Play around with it. We have.

 

[davidharmier60]

Hey there RR! i was out of this room for better than an hour. The computer never went no input and the monitor never went to sleep. One of them things that make you go huh?
It's working fabulously.

 

[RowdyRay]

@smoke665 My son was really interested in the million dollar spaghetti casserole. So we hit the store and threw it together last night. I only had one pound of our venison Italian sausage left, so I took out some venison pepperoni. Put some in the middle and on top. Kind of like spaghetti, lasagna and pizza collide. Lol. Don't be afraid to play with it.

Wow, was that good. The grandkids loved it. My DIL law is not a big fan of sausage. She loved it and even had a big chunk, cold, for breakfast this morning. This is a keeper and will probably make a pan to take fishing next week. Thank you!

 

[RowdyRay]

Hey there RR! i was out of this room for better than an hour. The computer never went no input and the monitor never went to sleep. One of them things that make you go huh?
It's working fabulously.

That's awesome. Glad I could help.

 

[smoke665]

. Kind of like spaghetti, lasagna and pizza collide.

I think you may have a perfect description for it! Glad you liked it. It's a fairly fast and easy dish that is definitely on our keeper list.

 

[Gary A.]

I also bought some Tri Tip (!?) to go in some tacos and in som salad for our gringo celebration this evening. I went to a different store than normal today, and there it was! It’s going to get a garlic rub/slather and a reverse dear treatment in the Kamado.

Be sure to remove the membrane on the flip side.

Not sure if either of you have heard of or tried this, but it's really good. This is for TWO tri-tips, so cut in half for one. Make sure you use a course ground pepper or it will be very peppery. If you need to watch salt (like me) use low sodium soy sauce and granulated garlic or garlic powder.

6 Hour Tri-tip Marinade

If you want more of an Asian flavor for stir fry or salad, use sesame oil. Toasted is awesome. Substitute the minced garlic for minced or grated fresh ginger. If you're into heat, Sriracha works well in it. You could also use hot peppers. Play around with it. We have.

Thanks for the recipe, Gary will take a look. Gary has been cooking low and slow for a while, both the Kamado and the smoker are capable of low and slow. In the past year Gary acquired a Sous Vide. Gary’s last Tri-Tip Gary cooked for 36 hours simmering away in Gary’s BBQ sauce, herbs and peppers. Gary gave the meat an initial sear in order to incorporate some cooked flavoring into the 36 hours of Sous Vide and then at the end for a crispy crust. It was quite good.

 

[smoke665]

In the past year Gary acquired a Sous Vide, the last Tri-Tip Gary cooked took 36 hours marinading in

Gary needs to look at an "Instant Pot". I suspect you would like it.

 

[Gary A.]

In the past year Gary acquired a Sous Vide, the last Tri-Tip Gary cooked took 36 hours marinading in

Gary needs to look at an "Instant Pot". I suspect you would like it.

Gary looked at them, but he has so much stuff he has to draw a line. He does have this high performing rice cooker that also cooks soups and sauté and stuff, but it isn't pressurized like the insta-pot. Gary doesn't need the speed of the Insta-Pot, (see 36 hours Sous Vide above, lol), so he has taken a pass on it. Speaking of pots ... he really wants to utilize his portable inductive cookery and start enjoying hot-pots in the patio.

 

[davidharmier60]

I don't know how it got so late. But even though I need not awaken at 4am tomorrow i did this morning.
And all of a sudden sleep feels very soon.

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