Originally Posted by RubberSponge:
Are those grill marks from the grate to a gas burner?
We pretty much did the same tonight. But we went the Nacho fries route.
Think I'll be passing on that from now on.
We have a ninja grill that we are able to use inside, it’s a great bang for your buck machine when you don’t want to go heavy duty, HIGHLY RECOMMENDED.
Originally Posted by scho63:
That looks so damn good and original! Hope it tasted good. :-)
It was so good bro I started doing push-ups before my wife slapped me haha. Next up prob gonna recreate a habit burger or something [Reply]
Originally Posted by PackerinMo:
Got a Pork Butt in the oven right now. Flauta’s are on the menu, I also have all the toppings, Guacamole, Sour Cream, Salsa. It’s really good.
Originally Posted by PackerinMo:
Got a Pork Butt in the oven right now. Flauta’s are on the menu, I also have all the toppings, Guacamole, Sour Cream, Salsa. It’s really good.
i would only add queso fresco, but thats due to my latina wife lol [Reply]
Originally Posted by :
To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Heat oven to 350 degrees. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.
That's a pretty tried and true 'steak in the oven' method that I've stolen from Alton Brown and used with great success over the years. It's modified somewhat for the bigger piece of meat. Do note their tip on slicing - gotta remember to cut those guys against the grain or they're tough as hell.
Originally Posted by :
1½ Tbsp kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp ancho chile powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp brown sugar
1 Tbsp dried oregano
1 tsp cayenne
I'd up the black pepper a bit and maybe dial the salt back some; probably flip their ratio but 1-1 would also work. I'd omit the sugar outright (that ain't a true santa-maria style, IMO). [Reply]
