(Photo: Dr. Biggles)
Biggles, the Bay Area's foremost meaticologist, sent me an email the other day that he was nice enough to let me share:
Hay,Got my dinner meez in to place and at the last moment found a
fresh tritip in the fridge I'd forgotten about. Today okay,
tomorrow it would have been tossed. It was huge too, so I
couldn't let it go or freeze it. So, I swapped out the other
beef ball-tip roast (tough life, I know) and Survival Spiced
(TM) the sob.From drab to badass in a few moments.
Thank you sir.
Guy didn't mention how he cooked it, but you get the idea. I love tri tip, and our Survival Spice™ barbecue rub does a great job of adding awesome flavor and creating a great crust on grilled meats.
Thanks, Biggles!!! You da man.
Hey,
Standard ol' oven roast at 350 until 138 degrees, pull let rest. I really didn't have the time to get the grill going and wanted some rich, nice, happy, fast, edible and something that would produce juicy blood to dredge meat in type of dinner. Oh, and don't forget to pay attention to the grain of the meat. You want to cut across the grain, or you get beef gum. If you don't understand, get yourself a piece of celery, cut a slice the longway, lengthwise. Pop a 4" piece in your mouth and start chewing. Yup, just like that except meatier.
Biggles