Mike Sayers is Angry
my little universe June 18th, 2007Even when he wins. check it out.
AHHHHHH. I WANT YOU!!!!!!!
maybe hes mad at the camera man for getting in his way. or maybe hes so happy that he just came all the way around back to mad. any way mike good win at Tour de Nez.
believe it or not mike isn’t angry all the time. like here….
or here…..
oh yeah… get down with your bad self
June 18th, 2007 at 10:19 am
“NO! NO WAY! NOT GONNA HAPPEN!” I gotta give it to the guy….he grills a mean tri-tip.
June 18th, 2007 at 11:36 am
Is Mike sword fighting or dancing? Or maybe it’s some sort of new sword fighting dance?
June 18th, 2007 at 12:00 pm
Hey BMC, you guys should incorporate these patterns & colors into your kits. If you raid Sayer’s closet, I bet he’s got enough of this stuff to make kits for everyone on the team. You’d make Slipstream-Chipotle look like a bunch of Cat. 5s.
June 18th, 2007 at 12:16 pm
Don’t make me post da pictures I have of you at this particular Party, Mr. Hartley. Cuz you know I gotz dem…and I gotz dem good..too
June 19th, 2007 at 10:41 am
One of the worst threats there is. ‘I got pictures..’ Enough to strike fear into the hearts of many a house-party attendee. By the way, has anyone outside of California even heard of Tri-tip? Is that some anatomical part that only ‘happy’ california cows have?
June 22nd, 2007 at 10:27 am
The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled “Santa Maria steak”.) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost. Tri-tip has become the most popular cut of meat for producing Texas Red Chili con carne on the competitive chili cooking circut. It has supplanted tipical ground beef because the low fat content produces little grease, which judges take off points for.
In much of Europe, the tri-tip is usually sliced into steaks, known as “triangle steaks” in the United Kingdom, and “culotte” in France. In Spain, however, the tri-tip is often grilled whole and called the punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo.
This cut is very versatile in how it can be prepared. While the preferred method is slow-smoking, tri-tips can also be marinated or seasoned with a dry rub, and cooked over high heat on a grill, on a rotisserie, or in an oven. After cooking, the meat is sliced across the grain before serving.
In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.