DeadEye_Dan wrote:
Calling done, ends are pretty tight, middle seems about right. We'll find out in 15 minutes
looks good to me Dan. and at that price, you are not out much.i bet it was corn finished so it will be way better then that calli beef
DeadEye_Dan wrote:
Calling done, ends are pretty tight, middle seems about right. We'll find out in 15 minutes
GadwallGetter530 wrote:Like it?
DeadEye_Dan wrote:
Boom
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
GadwallGetter530 wrote:Nice. I like mine more on the rare side. But not a bad go for your first time.
AKPirate wrote:The sins of Boot and Gaddy are causing the Cali drought and knowing they have no limits to their depravity... :mrgreen:
DeadEye_Dan wrote:GadwallGetter530 wrote:Nice. I like mine more on the rare side. But not a bad go for your first time.
Me too. Probably go a couple minutes less per side next time as well
jarbo03 wrote:Next time use a steak rub lightly, then let it sit to almost room temp, rub with kosher salt and grill.
assateague wrote:Rub your meat, Dan.
GadwallGetter530 wrote:Nice and slow.
DeadEye_Dan wrote:assateague wrote:Rub your meat, Dan.GadwallGetter530 wrote:Nice and slow.
You want me to add a little marinade to the rub?
GadwallGetter530 wrote:DeadEye_Dan wrote:assateague wrote:Rub your meat, Dan.GadwallGetter530 wrote:Nice and slow.
You want me to add a little marinade to the rub?
Just a touch.... remember nice slow... rub your meat.
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
one2many wrote:it never finishes when i go slow
gila-river wrote:Great, now the cops want to install dishwashers to. Just do your job Red and stop encroaching on our rights to replace appliances. That is not the responsibility of police.:lol:
gila-river wrote:Great, now the cops want to install dishwashers to. Just do your job Red and stop encroaching on our rights to replace appliances. That is not the responsibility of police.:lol:
QH's Paw wrote:Tri tip, tip steak and tip roast are all the same piece of meat, just different sizes of the cut. Basically, the tri tip is exactly what it sounds like, a triple thick cut tip steak or, if you rather, half of a tip roast.
The tip is at the top of the back legs in the front of the leg. Opposite side from the round It's about the easiest cut there is when you're butchering an animal.
If I can remember, maybe I'll try to video the next deer, elk or antelope we butcher.
one2many wrote:QH's Paw wrote:Tri tip, tip steak and tip roast are all the same piece of meat, just different sizes of the cut. Basically, the tri tip is exactly what it sounds like, a triple thick cut tip steak or, if you rather, half of a tip roast.
The tip is at the top of the back legs in the front of the leg. Opposite side from the round It's about the easiest cut there is when you're butchering an animal.
If I can remember, maybe I'll try to video the next deer, elk or antelope we butcher.
yep.comes out of the bottom sirloin,just in front of the round. some brilliant marketing, made it big out west. its just cut for stew meat or hamburger at my place most times. once in a while i will keep it and grill the fucker.
QH's Paw wrote:one2many wrote:QH's Paw wrote:Tri tip, tip steak and tip roast are all the same piece of meat, just different sizes of the cut. Basically, the tri tip is exactly what it sounds like, a triple thick cut tip steak or, if you rather, half of a tip roast.
The tip is at the top of the back legs in the front of the leg. Opposite side from the round It's about the easiest cut there is when you're butchering an animal.
If I can remember, maybe I'll try to video the next deer, elk or antelope we butcher.
yep.comes out of the bottom sirloin,just in front of the round. some brilliant marketing, made it big out west. its just cut for stew meat or hamburger at my place most times. once in a while i will keep it and grill the fucker.
The biggest problem with it is the lack of fat. At least the top sirloin is laced with fat. That's what keeps the meat moist and gives it the flavor on the flame.
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