C6Bill Posted October 7 Report Share Posted October 7 Those steaks look perfect Quote Link to comment Share on other sites More sharing options...
Troble Posted October 14 Report Share Posted October 14 (edited) wife and I just returned from Paris where we had some incredible meals. A 1 star, a 2 star & two 3 star Michelin restaurants in a week Lots of seafood, some duck, pigeon but I had a hankering for a cut of steak all week so tonight I made Tri-tip, air fyed potatoes in duck fat with truffle salt & asparagus Edited October 14 by Troble 6 Quote Link to comment Share on other sites More sharing options...
jonj Posted October 14 Report Share Posted October 14 Duck fat, yum! Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 14 Report Share Posted October 14 who doesn't love duck fat 3 Quote Link to comment Share on other sites More sharing options...
jdbower Posted October 14 Report Share Posted October 14 A bar near me had an old-fashioned variant using a duck fat washed scotch and maple syrup - it was delicious! They also fried their own waffle-cut chips in duck fat. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 14 Report Share Posted October 14 (edited) 17 hours ago, Troble said: Tri-tip Looks good Troble, right up my alley. Around here the bigger markets always slice up the whole Tri tip into smaller long steak tip pieces, nothing wrong with that but having a whole piece is better and more presentable besides it's easier to grill over a bunch of smaller scattered pieces. So I always purchase them whole, they come to market in vacum seal bags with approx 8-10 tri's in a bag varying in size and weight. Easy prep and always a guest pleaser. 5 hours ago, C6Bill said: duck fat Nice color, by the way, where do you purchase your duck C6bill already separated from the breast? Seems nicely convenient or do you do it yourself? Edited October 14 by Tyrus Quote Link to comment Share on other sites More sharing options...
Paul Posted October 14 Report Share Posted October 14 8 hours ago, Tyrus said: they come to market in vacum seal bags with approx 8-10 tri's in a bag varying in size and weight. What grade? Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 14 Report Share Posted October 14 8 hours ago, Tyrus said: Nice color, by the way, where do you purchase your duck C6bill already separated from the breast? Seems nicely convenient or do you do it yourself? I get them from this place, nice big meaty breasts. I have been buying from them for a few years, always a good product dartangan 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted October 15 Report Share Posted October 15 dartagnan duck confit legs and liver products are very good.. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted Wednesday at 08:59 PM Report Share Posted Wednesday at 08:59 PM On 10/14/2024 at 6:58 PM, Paul said: What grade? That would be Choice Paul, seldom do they have Tri's in Prime at the bigger markets although I believe I could order them without difficulty. Quality wise I'm seldom disapointed because they generally have enough fat running through to approach Prime quality. Having a good repore with the meat manager and cuttes help too. $8.99 a lb is their day to day price, I think that's good in comparison to others... at least here it is. 1 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted Sunday at 12:51 AM Report Share Posted Sunday at 12:51 AM ribs today on a lovely Fall day….Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted Sunday at 09:06 PM Report Share Posted Sunday at 09:06 PM (edited) Sunday dinner consisting of 1/2 split turkey with two cod wrapped medley seafood stuffed pieces, fresh butternut squash, mashed potatoe, asparagus, stuffing, gravy and cranberry sauce. Two wines, a German reisling and a Georgian red. A beautiful New England day, one possibly the last for sitting out to enjoy as fall takes hold of the temperature.. Edited Sunday at 09:09 PM by Tyrus 3 Quote Link to comment Share on other sites More sharing options...
5698k Posted yesterday at 12:27 AM Report Share Posted yesterday at 12:27 AM Tri tip cooked like a brisket, coffee cardamom rub. Cooked to 203, no wrap, rested about an hour. Sent from my iPad using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
