What y’all eatin’ - Coronavirus edition (5 Viewers)

Dago

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Got myself some Brussels sprouts cooking on the bbq with garlic, onion, black pepper, olive oil and some soy sauce.

Tri tip been cooking at 275 for a couple hours now on charcoal and oak wood chunks. About to sauté some mushrooms for a quick side, also since I gotta use them here soon
I actually found a low carb bread that I like so I am considering getting a deli meat slicer so I can make my own turkey breast and tri tip for some really good and healthy sammiches
 

buzd

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I actually found a low carb bread that I like so I am considering getting a deli meat slicer so I can make my own turkey breast and tri tip for some really good and healthy sammiches
Dont skimp on the slicer. I picked up a cheap one at a garage sale and it was useless.
 

kewee

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I love a sandwich with tri-tip...such great beef flavor. Get you some good crusty, sturdy baguette, marinate steak in chimichurri (made with parsley, cilantro, garlic, olive oil, salt), grill it, slice it up, and throw on some fontina cheese (goat cheese works good too) arugula, red onions, and radishes. Mix the remaining chimichurri in some mayo and that is one of the best sandwiches you will find.
 

Dago

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I love a sandwich with tri-tip...such great beef flavor. Get you some good crusty, sturdy baguette, marinate steak in chimichurri (made with parsley, cilantro, garlic, olive oil, salt), grill it, slice it up, and throw on some fontina cheese (goat cheese works good too) arugula, red onions, and radishes. Mix the remaining chimichurri in some mayo and that is one of the best sandwiches you will find.
I think I love you and I got no problem with anybody thinking I got some homo in my post

Your post is just poetry
 

kewee

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Dude, there are so many different combos you can rock with steak sandwiches....that was just the one that popped in my head that I've made before and wasn't too lazy to share. : )
 

Dago

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Dude, there are so many different combos you can rock with steak sandwiches....that was just the one that popped in my head that I've made before and wasn't too lazy to share. : )
Share all you want...I am in lust
 

buzd

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I love a sandwich with tri-tip...such great beef flavor. Get you some good crusty, sturdy baguette, marinate steak in chimichurri (made with parsley, cilantro, garlic, olive oil, salt), grill it, slice it up, and throw on some fontina cheese (goat cheese works good too) arugula, red onions, and radishes. Mix the remaining chimichurri in some mayo and that is one of the best sandwiches you will find.
*IMO, of course, chimmichurri is a much better finishing sauce than a marinade because it doesn't really have any acid (although that is easily adaptable). Also, not standard, but it requires some sort of chili pepper (flakes, fresh peppers, or whatever).

Otherwise, I agree.
 

kewee

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*IMO, of course, chimmichurri is a much better finishing sauce than a marinade because it doesn't really have any acid (although that is easily adaptable). Also, not standard, but it requires some sort of chili pepper (flakes, fresh peppers, or whatever).

Otherwise, I agree.
Yeah, I mean, that's true. I don't use a lot of marinades often. I'm more of a just salt and pepper, then the grill kind of guy, but I figure utilizing it as a marinade couldn't hurt, because the amount I made was too much and it would have went to waste if I didn't utilize it as a marinade.

You could easily throw in some lime juice, though, and it basically becomes carne asada. :shrug:
 

kewee

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But you are correct buzd, it needs acid. I definitely would recommend adding lime juice to the mix.
 

kewee

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Also, do not be afraid to put a dash of soy in your carne asada marinade. I know it's not traditional at all, but it really enhances the flavor.😉


Also, I will try to post some additional ideas/recipes tomorrow.
 

buzd

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Also, do not be afraid to put a dash of soy in your carne asada marinade. I know it's not traditional at all, but it really enhances the flavor.😉


Also, I will try to post some additional ideas/recipes tomorrow.
Soy/L&P goes in everything. #Umami4Lyfe
 

Dago

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The thing is I like the natural flavor of the tri-tip

I give it a generous dusting of kosher salt and leave it uncovered in the fridge over night. Then I smoke it with pecan wood
Last I cover it in an herbal butter and sear it
 

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