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Food always tastes better when you eat it off an ironing board.

Tri-Tip is my favorite piece of Beef.. period. I do cook ribs and brisket also but never cook steaks anymore. Tri-Tips just have the best beef flavor for me. I buy wagyu Tri-Tips by the case and love them hot and cold in a salad. For salads I use the 5-6 Wagyu and to impress I use the 7-8 wagu.. which is pushing short-rib like marbling. A Tri-Tip is not a cut but a complete muscle at the very end of the sirloin. The AU butchers cut off the top third which creates the shape Chris bought. I've gotten these too.. Cutting little slits with the tip of a pairing knife with the direction of the grain before you cook them helps because the grain often turns on the piece and when it plumps up it's often tough to see it.. these lil' cuts let you see it easily. Also shining a flashlight across the grain in a pinch lets you see it too.. ALWAYS cut across the against/across the grain and on a bias . Cutting on a bias is done by tilting the top of your blade towards the meat.. this cut makes the meat look thicker.. just for presentation.

I'll start wth the complete recipe for the chili. These are scans from a book by Lorna Sass called Pressure Perfect. I made half the recipe and followed the instructions with the exceptions - I did not half the water and I only had whole tomatoes. Here it is after a 4 min. cook. At this point you add pepper, minced garlic and oregano. Now add everybody's favourite - beans. I would like to have added some shredded cheddar cheese but alas I didn't have any in the house. I would definitely make this again. So often you get a craving for chili now, well with this recipe you can pretty well have it now.:)

If you ever run across the opportunity to try the wagyu version, I would reluctantly urge you to do so. You may end up knocking over liquor stores to support the new habit so proceed with caution.

Looks like your doing ok alone. You won't starve thats for sure.

Looks like your mug is keeping an eye on you.

Amazing Ribs. The thing I use it for most is the incredibly long thread on sourdough bread.

See the topic "The Bear Cometh" for an excellent refresher on basic mechanical principles. A superior job.

http://komodokamadoforum.com/topic/7396-numbering-posts/?do=findComment&comment=83716 It took 9 steps to put that link in. 1- Click on wishbone. 2-Click inside "link to post" 3-Click Copy 4-Scroll down to new post box. 5- Click in the box. 6-Click the chain. 7-Click inside the url box. 8-Click paste. 9- Click "insert in to post" Yep, that wishbone is the way to go alright...

Worse things could happen mate..

Aussie, you are being spoiled.:)

Looks good. What's in your M&M mug?