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Tonight was an excellent case study in that age old axiom, "The best-laid plans of mice and men often go awry." I don't know about you, but I often find that magic happens in the kitchen when there are no formal plans or pressure. That certainly proved to be the case for me tonight.

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Here I had planned a wonderful send off meal for my family before they take to the sky headed to SoCal tomorrow. I had two nice tri-tip that I lovingly marinated in my "bold" rub. I then proceeded to lovingly overcook them because the probe of my thermometer failed me. I suspected that something was amiss, but rather than trust my gut, I fell victim to the dreaded thermometer fixation.

Despite the overcooking, the beef turned out pretty decent. They were basically little briskets. The flavor was great, and they were still pretty tender. This assessment is, of course, after a couple hours of honest reflection.

Oh well, there is always next time. It was still a really nice dinner and we got to hang out with my sister, which is always a treat. She took home some leftover cow and the rest of the Pomegranate Chile Lime Glaze.

Update 03/22/09

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What does one do with leftover tri-tip? Well, there are all kinds of great uses for it, but one of my favorites is a tri-tip cheese steak. Slice it thin, warm it up, put it in a cheese-lined hoagie roll and top with sauteed onions and peppers.

Serve it on a very elegant paper plate.

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