Despite its status as a lesser-known butchers cut, the tenderness and beefy flavor of tri-tip have made it a favorite in our home. The seductive aroma of vaporized red wine mixed with smoldering oak make cooking my Wine Barrel Oak Smoked Beef Tri-Tip almost as enjoyable as eating it.
Oak Smoked Tri-Tip: An Authentic Wine Country Steakhouse Experience🍷🥩
Hands down the best aspect of ketogenic ...
When it comes to dealing with grocery store meat departments and getting cuts of meat that are comparable (and better?) than what you find in your local steakhouse, there is really one thing I want to make sure I impress upon everyone. That is, "Ask and ye shall receive." So it is with these Argentine Short Ribs, known there as "Tira de Asado".
"My supermarket says they don't carry Argentine Short Ribs," you say? Well, that is technically true, but also sort of misleading. They don't ...
Some of my most powerful memories are food related. I think that a lot of the recipes that I develop stem from trying to relive past happy memories in the only way that I can possibly replicate with any sort of precision. People and places change. Smell, taste, and sound are always the same. It's like playing an old record. Some things stay the same no matter what, and that's comforting. My Smoke Roasted Ribeye is one of those recipes that arose from the attempted recreation of a memory.
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