TDAWG23232
Posts: 12840
Joined: 12/18/2003
From: BFE
Status: offline
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quote:
ORIGINAL: KARENNORA
Ummm...I got a confession to make and I hope I don't get any cute hats. 
When TDAWG posted in the dinner & dessert thread about Tri-tip, I have never had any nor heard of it so I just assumed it was some kind of fish.  Then E$ posted something, somewhere about "grilled chihuahua - yum" & I, at once, thought that must also be some kind of fish that I had never heard of, too.  It wasn't until Andrea began calling the fish, Patti, & tellin' E$ to back off that I realized he was teasing her about grilling & consuming her beloved dog.  Maybe some kind of epidemic is turning all the villagers into idiots.  
http://en.wikipedia.org/wiki/Tri-tip
Tri-tip
From Wikipedia, the free encyclopedia
The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost. Tri-tip has become a popular cut of meat for producing Chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, which judges take off points for.
In much of Europe, the tri-tip is usually sliced into steaks, known as "triangle steaks" in the United Kingdom. In France the tri-tip is called aiguillette baronne and is sliced into steaks or left whole as a roast. In Spain, it is often grilled whole and called the punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo, and in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril.
This cut is very versatile in how it can be prepared. While the preferred method is slow-smoking, tri-tips can also be marinated or seasoned with a dry rub, and cooked over high heat on a grill, on a rotisserie, or in an oven.
In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.
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IF YOU CANT RUN WITH THE BIG DAWG STAY ON THE PORCH
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RE: Unban me - I banned myself signed E$ - 
or whatever 
