Pics of our meals.
Options
Replies
-
Bump0
-
Everything looks sooo good!!!!0
-
These recipes look so yummy! Looking forward to great cooking! Thanks...0
-
Bump0
-
OMGunness.........I lead a sheltered life or live in a cave or something. I dont even know what half the foods y'all have listed or posted pics of are. Never heard of most of it.
....:::::this is me slinking off to that cave in embarrassment::::::.......
0 -
everything goods great!0
-
Baked Chicken Leg Quarters and Spinach Carbornara Stuffed Mushrooms0 -
One of my favorite summer meals is tri-tip and a tomato and cucumber salad. Tri-tip is the poor man's rib roast. Cooked right, it is as flavorful, juicy and tender (almost) as a great standing rib roast is. It is also a tradition in and around Santa Maria in central California. Santa Maria is where California grilling, highly influenced by the old Mexican cowboys, originates. I love tri-tip and you can get 2 of them, about 2 1/2 pounds each, at Costco for less than $25. $5/lb for quality beef is nothing to sneer at with today's grocery store prices.
Grilling tri-tip right is not particularly difficult, but does take some patience. You need a good digital instant read thermometer and a grill that can be set up for two-zone cooking.
1. About 2 hours prior to cooking, very liberally salt the meat. Put in refrigerator for an hour plus. This is a simple marinading and dry aging process that will greatly improve the meat.
2. About 1 hour prior to cooking, coat with olive oil and whatever rub you are planning to use. Traditional in central California is to just use cracked pepper, kosher salt and garlic powder. However, any good beef rub that you like will be great.
3. Set your grill up for 2 zone cooking, get the direct side nice and hot, indirect side should be 225-250 degrees.
4. Put the tri-tip on the indirect side and cook there until the internal temp is 125 degrees.
5. Bring the temp on the direct side to the highest level that you can (have the tri-tip resting off the grill while doing this, it won't cool off)
6. Put the trip on the direct heat and sear for 3-4 minutes until you get good, dark, carmelized grill stripes. Do same on other side.
7. Let the tri-tip stand for 10 minutes under tented foil. Internal temp will rise to medium-rare
8. Carve and serve. Carve by doing this: cut the tri-tip in half across the narrow portion of the roast. Turn each half 90 degrees, then slice.
Accompany with favorite salad. Traditionally it should be served with garlic bread, too. We'll forgo that guilty pleasure
0 -
Maybe if I start cooking like this I could loose some weight0
-
Grilled meat and salads are one of my favorite ways to eat. My favorite website to learn how to cook really well on the grill is Amazing Ribs: http://www.amazingribs.com.0
-
Baked Chicken Leg Quarters and Spinach Carbornara Stuffed Mushrooms0 -
Love it!!!
I'm originally from California and a big fan of tri-tip. Especially good with the Santa Maria rub topped with fresh salsa on a garlic bun.
Moved here to the midwest 10 yrs ago and have since introduced it to folks here.
Thanks for sharing
0 -
One of my favorite summer meals is tri-tip and a tomato and cucumber salad. Tri-tip is the poor man's rib roast. Cooked right, it is as flavorful, juicy and tender (almost) as a great standing rib roast is. It is also a tradition in and around Santa Maria in central California. Santa Maria is where California grilling, highly influenced by the old Mexican cowboys, originates. I love tri-tip and you can get 2 of them, about 2 1/2 pounds each, at Costco for less than $25. $5/lb for quality beef is nothing to sneer at with today's grocery store prices.
Grilling tri-tip right is not particularly difficult, but does take some patience. You need a good digital instant read thermometer and a grill that can be set up for two-zone cooking.
1. About 2 hours prior to cooking, very liberally salt the meat. Put in refrigerator for an hour plus. This is a simple marinading and dry aging process that will greatly improve the meat.
2. About 1 hour prior to cooking, coat with olive oil and whatever rub you are planning to use. Traditional in central California is to just use cracked pepper, kosher salt and garlic powder. However, any good beef rub that you like will be great.
3. Set your grill up for 2 zone cooking, get the direct side nice and hot, indirect side should be 225-250 degrees.
4. Put the tri-tip on the indirect side and cook there until the internal temp is 125 degrees.
5. Bring the temp on the direct side to the highest level that you can (have the tri-tip resting off the grill while doing this, it won't cool off)
6. Put the trip on the direct heat and sear for 3-4 minutes until you get good, dark, carmelized grill stripes. Do same on other side.
7. Let the tri-tip stand for 10 minutes under tented foil. Internal temp will rise to medium-rare
8. Carve and serve. Carve by doing this: cut the tri-tip in half across the narrow portion of the roast. Turn each half 90 degrees, then slice.
Accompany with favorite salad. Traditionally it should be served with garlic bread, too. We'll forgo that guilty pleasure0 -
Love it!!!
I'm originally from California and a big fan of tri-tip. Especially good with the Santa Maria rub topped with fresh salsa on a garlic bun.
Moved here to the midwest 10 yrs ago and have since introduced it to folks here.
I'm originally from the Sierra Nevada foothills, Loomis if you know where that is. My mother's family is from the San Joaquin valley. Tri-Tip is certain to be on the menu at any of our summer get togethers. I've since moved to Seattle and have had to adapt to cooking it in 60 degree rainy weather .... still, love it.
Yeah, love tri-tip with garlic bread .... but bread and I no longer get along well, so I have to make do without.
Glad you liked the post and the pic. I'll post more grilling type pics and recipes if people are interested.0 -
Hi, what is the green pepper recipe? Looks delicious!0
-
Paleo/ Low Carb All meat Chili0 -
Grilled Chicken Chunks, Topped with Sweet Potatoes Slices, Sandwiched Between is Fetta Cheese and Wrapped in Prosciutto.
Sorry about the paper plate, we ain't fancy at my house! hahaha0 -
0 -
Pan Seared Lamb Chops with Rosemary and Garlic0 -
New to the group but not to low carb... here are a couple of meals I made recently!
Sausage, bacon, egg and cheese muffin with almond flour minute-biscuit.
Holy grail pizza - almond flour + cheese crust with loads of cheese and pepperoni.0
