If there’s a better cut of beef to BBQ than tri tip, this might be it. If you’ve been to a Brazilian steakhouse, you’ve probably had this, but chances are you’ve never made it yourself. It can be hard to find, but if you can get your hands on this cut, and you’ve got a
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Perfect for leftover tri tip, or fresh cooked carne. The secret to these tacos is good quality meat, and the homemade red and green salsas. Leftover Tri Tip, or Flank SteakUncooked Corn Tortillas (found in the refrigerated section of most grocery stores)Olive OilSalt/Pepper/Garlic Powder1 White Onion (diced)1 bunch Cilantro (diced) Red Sauce:1 c Dried Red
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This is a tri tip sandwich for tri tip sandwich purists like myself. No chimichurri, no horseradish spread, not even any barbecue sauce. This is the way they’re made at high school football games and backyard barbecues in the central coast. And for most who try it, they haven’t had a better one. 3-4lb tri
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This is the way tri tip is supposed to be cooked. This is the classic, traditional, Central California style tri tip with all the traditional sides. No bbq sauce, no chimichurri, not slow smoked or marinated, and cooked hot and fast on a Santa Maria style grill over red oak. As simple as this recipe
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If you’re a Texan and a brisket purist, look away now. This brisket recipe uses more than salt and pepper. It is cooked hot and fast. And it is injected. I’ve tried several methods of brisket cooking, including the traditional Texas methods, and the consensus is that this one comes out the best. 1 Full
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Oh yeah. This stuff is the business. After a lot of perfecting, this chili finally reached the perfect balance of warm, hearty fulfillment with next morning butt punishment. The pinnacle of any good chili. For the best results, this recipe uses a BBQ, but a stovetop can also be used. Ingredients:3-4lbs Chuck Roast1lb Ground Beef1lb
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This stuff never lasts long, and the best part is it only requires a couple ingredients. I use an Excalibur Dehydrator for my jerky, but it can also be made in a smoker or oven on low heat. 2lbs top round, london broil, or lean cut of beef1 bottle Allegro Marinade1 cup coarse black pepper1tbsp
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