[euge]

Lookin good.  Served on rolls?

Hey, do you let the meat come to room temp before throwing it on the grill?

[deepsouth]

we ate it sliced as seen with potatoes with onions and peppers and rosemary garlic bread from a local very nice bakery we have in town.  a vietnamese-american girl trained in france.  a treat for us down here.

i pulled this out three+ hours before it hit the grill.  

[euge]

i pulled this out three+ hours before it hit the grill.  

I try to do the same. Seems to me it makes a big difference in cooking time. 

[deepsouth]

i pulled this out three+ hours before it hit the grill. 

I try to do the same. Seems to me it makes a big difference in cooking time. 

i've thought about hot tubbing, but leaving it out seems to work well for me. 

[bluesman]

I like using tri-tip for making chili. The meat texture really lends itself well for that but I haven't tried Q'ing one yet. That sounds great and looks even better deepsouth.

Great lookin' Q as usual! 

[fatdogale]

I like using tri-tip for making chili. The meat texture really lends itself well for that but I haven't tried Q'ing one yet. That sounds great and looks even better deepsouth.

Do you cube the tri-tip for chili, or have it ground?  I've been trying various chili recipes looking for "the one", and read somewhere that coarse-ground (chili grind) tri-tips are excellent in chili.  I don't have a meat grinder, so the butcher would have to do it for me, but it sounds delicious!

[euge]

i pulled this out three+ hours before it hit the grill. 

I try to do the same. Seems to me it makes a big difference in cooking time. 

i've thought about hot tubbing, but leaving it out seems to work well for me. 

I've done that too in a pinch. It actually works well if the meat is vac-packed.

I like using tri-tip for making chili. The meat texture really lends itself well for that but I haven't tried Q'ing one yet. That sounds great and looks even better deepsouth.

Do you cube the tri-tip for chili, or have it ground?  I've been trying various chili recipes looking for "the one", and read somewhere that coarse-ground (chili grind) tri-tips are excellent in chili.  I don't have a meat grinder, so the butcher would have to do it for me, but it sounds delicious!

Tri-tip is bottom sirloin so it should make great chili! Though I'd do it on the grill first then cube or grind.

[bluesman]

I like using tri-tip for making chili. The meat texture really lends itself well for that but I haven't tried Q'ing one yet. That sounds great and looks even better deepsouth.

Do you cube the tri-tip for chili, or have it ground?  I've been trying various chili recipes looking for "the one", and read somewhere that coarse-ground (chili grind) tri-tips are excellent in chili.  I don't have a meat grinder, so the butcher would have to do it for me, but it sounds delicious!

I recommend grinding but that's just my preference. I prefer a more consistent texture for my chili and a "chili grind" allows for that. Just ask the butcher to give you a "chili grind".

I also like Euge's recommendation of grilling then grinding if you have the ability that sounds like a great idea.

[euge]

One could roughly chop the chilled cooked meat then pulse it in a food-processor to break it up.

[phillamb168]

we ate it sliced as seen with potatoes with onions and peppers and rosemary garlic bread from a local very nice bakery we have in town.  a vietnamese-american girl trained in france.  a treat for us down here.

i pulled this out three+ hours before it hit the grill.  

They sell Bánh mì there? If so, and you haven't tried it, get some. Now that's a sandwich.

[deepsouth]

we decided it was time for some homemade pasta again and i had one package of shrimp left in the freezer along with a pound of crabmeat, so i figured alfredo would be on the menu yesterday. the missus worked all weekend, so it was quite a job to get the necessary hour here and hour there to make this, but the baby co-operated and i got it done.

pasta is....

7.5 oz all purpose flour
3.5 oz semolina flour
3 eggs
1.5 tbs olive oil
pinch of salt (large)

alfredo is....

2 cloves chopped garlic
2 green onions
quart bag of shrimp
1 lb crabmeat
1 pint heavy whipping cream
2 cups grated parmesan regiano
1/4 cup butter
2 tbs olive oil
pepper to taste
fresh parsley to garnish

[bluesman]

One of my favorite Italian Pasta dishes is Seafood Alfredo. I like to use Locatelli cheese in the sauce as it gives a nice spicyness to the sauce. Very nice deepsouth. Homemade pasta really makes that dish come together nicely.

[gordonstrong]

Italians seem to have a thing against cheese and fish/seafood, but I've never really had that problem, especially with shrimp.

[deepsouth]

Italians seem to have a thing against cheese and fish/seafood, but I've never really had that problem, especially with shrimp.

i'm italian and the wife and i were talking about that last night.  i've had some really nice fish dishes with chesse as a component.  also some great shrimp and crabmeat au gratin. 

but, over in the motherland, i don't recall ever seeing a fish dish with cheese in it.

[jeffy]

Italians seem to have a thing against cheese and fish/seafood, but I've never really had that problem, especially with shrimp.

I was watching a "Chopped" episode last week and one of the judges acted like cheese and seafood was against the law or something.  I'm not sure I understand why.