Comments on: Mike Sayers is Angry

By: RawBee

RawBee — Fri, 22 Jun 2007 17:27:01 +0000

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.

By: Roleur

Roleur — Tue, 19 Jun 2007 17:41:38 +0000

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?

By: The HEEB

The HEEB — Mon, 18 Jun 2007 19:16:07 +0000

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

By: RawBee

RawBee — Mon, 18 Jun 2007 19:00:17 +0000

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.

By: Austin

Austin — Mon, 18 Jun 2007 18:36:25 +0000

Is Mike sword fighting or dancing? Or maybe it’s some sort of new sword fighting dance?