Comments on: Dinner: Tri Tip French Dip

By: WeekontheCape

WeekontheCape — Wed, 06 Apr 2011 00:48:56 +0000

Remind me to tell you about the time I over-shot my skill level and tried to make Christopher Kimball’s southern deep-fried chicken for Reuben’s graduation, inviting the Bennetts and my brother and sister-in-law to join us. O, the hubris to think I could make fried chicken for guests! I marinated the chicken in buttermilk and heated the oil just as Kimball recommends. I had homemade coleslaw, roasted potatoes and biscuits, with blueberry buckle a la mode waiting in the wings. Imagine my horror to discover, after all had filled their plates, that my perfectly golden-crispy fried chicken was rubbery-raw pink in the middle. I wanted to die. Still do, when I think about it.

By: Buzz

Buzz — Wed, 23 Mar 2011 17:03:05 +0000

Becca: Kick back. Do it the cowboy way: Massage it (the tri tip) in brine, then cook it over coals turning it often. It works every time. Easterners don’t understand Westerners,and so they don’t cook like we do. They’re also not as healthy and are infinitely more risk averse. We live. They exist. Let’s live! Love, Dad

By: Fred

Fred — Fri, 18 Mar 2011 20:19:27 +0000

I cooked a 4 #er in the oven. Awesome…
Dry rub: 3TLSP powdered garlic, 1 TLSP sea salt, some black pepper.
Cooked at 425* for 20 minutes. Take it out, Wrap it up in tin foil. I added Thyme on top (should be cooking fat side up). Put it back in the oven at 475* for 20 minutes.
Very moist and tasty. Working on a dipping sauce.
P.S. I am not a cook. Mechanic at a factory.

By: EmRuss

EmRuss — Sat, 19 Feb 2011 21:29:20 +0000

Just for the record, my mouth still waters when I think of the food you brought me whilst I was recovering from babyness. Was this what you made?? I think it was similar but a little different… you should post that recipe too, unless your memories of being prego and eating it are still too fresh! And, (also for the record) you are the cook I aspire to be someday…. someday!!

By: Ann

Ann — Sat, 19 Feb 2011 18:04:12 +0000

That has happened so often to me too. When there’s no pressure and I’m just cooking on a Wednesday night, magic happens. When folks are coming over and I need it to be good, failure. Ugh.