think-create-eat.blogspot.com

THINK + CREATE + EAT

Welcome to my latest passion. Beware, it's contagious. Tuesday, April 14, 2015. How to slice tri-tip. More Santa Maria-Style Tri-tip! Hey everyone, it's been a while! I really cut back on the food front, but I still make tri-tip! Here are some pictures of last Saturday's creation. Cooked at about 300, taken off the grill at 135, rested in foil for 20 minutes. Enjoy! Monday, January 10, 2011. Quick Tip: Grated Butter? Yeah, It Rocks. So, it's been a while! Thursday, October 14, 2010. Unlike some recipes o...

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THINK + CREATE + EAT | think-create-eat.blogspot.com Reviews

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Welcome to my latest passion. Beware, it's contagious. Tuesday, April 14, 2015. How to slice tri-tip. More Santa Maria-Style Tri-tip! Hey everyone, it's been a while! I really cut back on the food front, but I still make tri-tip! Here are some pictures of last Saturday's creation. Cooked at about 300, taken off the grill at 135, rested in foil for 20 minutes. Enjoy! Monday, January 10, 2011. Quick Tip: Grated Butter? Yeah, It Rocks. So, it's been a while! Thursday, October 14, 2010. Unlike some recipes o...

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1 skip to main

2 skip to sidebar

3 think create eat

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5 posted by

6 rodney sparks

7 no comments

8 meat

9 rub ingredients

10 1/2 cup paprika

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skip to main,skip to sidebar,think create eat,hey everyone,posted by,rodney sparks,no comments,meat,rub ingredients,1/2 cup paprika,injection marinade,1/2 cup water,1/2 cup sugar,2 tablespoons worcestershire,sauce,equipment,kingsford competition charcoal

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THINK + CREATE + EAT | think-create-eat.blogspot.com Reviews

https://think-create-eat.blogspot.com

Welcome to my latest passion. Beware, it's contagious. Tuesday, April 14, 2015. How to slice tri-tip. More Santa Maria-Style Tri-tip! Hey everyone, it's been a while! I really cut back on the food front, but I still make tri-tip! Here are some pictures of last Saturday's creation. Cooked at about 300, taken off the grill at 135, rested in foil for 20 minutes. Enjoy! Monday, January 10, 2011. Quick Tip: Grated Butter? Yeah, It Rocks. So, it's been a while! Thursday, October 14, 2010. Unlike some recipes o...

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think-create-eat.blogspot.com

1

THINK + CREATE + EAT: Quick Tip: Grated Butter? Yeah, It Rocks.

http://think-create-eat.blogspot.com/2011/01/quick-tip-grated-butter-yeah-it-rocks.html

Welcome to my latest passion. Beware, it's contagious. Monday, January 10, 2011. Quick Tip: Grated Butter? Yeah, It Rocks. So, it's been a while! I thought I'd jump in here and mention an idea that I had a while back that works pretty well. This technique also works very well for browned butter. When you make browned butter, all of the moisture leaves the butter, so when I gets cold it's about as hard as candle wax. Using a grater with it works very well. Subscribe to: Post Comments (Atom). Yeah, It Rocks.

2

THINK + CREATE + EAT: More Santa Maria-Style Tri-tip!

http://think-create-eat.blogspot.com/2015/04/hey-everyone-its-been-while-i-really.html

Welcome to my latest passion. Beware, it's contagious. Tuesday, April 14, 2015. More Santa Maria-Style Tri-tip! Hey everyone, it's been a while! I really cut back on the food front, but I still make tri-tip! Here are some pictures of last Saturday's creation. Cooked at about 300, taken off the grill at 135, rested in foil for 20 minutes. Enjoy! Subscribe to: Post Comments (Atom). Like" us on Facebook! Husband, father, engineer, foodie, aspiring cook. View my complete profile. How to slice tri-tip.

3

THINK + CREATE + EAT: April 2010

http://think-create-eat.blogspot.com/2010_04_01_archive.html

Welcome to my latest passion. Beware, it's contagious. Wednesday, April 28, 2010. Low-Temperature Sous Vide Chicken Breast. Chicken must be cooked to 165 or else it can harbor salmonella, right? WRONG I found this to be interesting as well! In a post on Kenji Alt's column on Serious Eats. I was introduced to the concept of cooking chicken to a temperature of less than 165 (i.e. well-done) in order to preserve moisture and improve flavor. Sound familiar? Don't get it hotter, just hold it longer! My buddy ...

4

THINK + CREATE + EAT: Incredibly Good, Fallin' Apart Smoked Pork Roast

http://think-create-eat.blogspot.com/2010/10/incredibly-good-fallin-apart-smoked.html

Welcome to my latest passion. Beware, it's contagious. Thursday, October 14, 2010. Incredibly Good, Fallin' Apart Smoked Pork Roast. Unlike some recipes out there, this one takes almost no preparation time. No marinating, no letting it sit with the rub on it, etc., and it turns out great. You simply mix up a dry rub, mix up an injection marinade, inject and rub the meat, and toss it on the BBQ. Total cooking time is about 10-12 hours, but it's a labor of love! 1/4 cup dark brown sugar. 1/2 cup white sugar.

5

THINK + CREATE + EAT: Video: Sous Vide Reverse-Seared Ribeye Steak

http://think-create-eat.blogspot.com/2010/10/video-sous-vide-reverse-seared-ribeye.html

Welcome to my latest passion. Beware, it's contagious. Tuesday, October 5, 2010. Video: Sous Vide Reverse-Seared Ribeye Steak. Earlier this year, I put a video on YouTube demonstrating how a great ribeye steak can be cooked via the sous vide method. Getting in front of a camera sure is a humbling experience, and if I did it again I'd do it differently, but the video turned out okay, despite the corny comments. Enough jabbering. here's the video! Http:/ www.auberins.com/index.php? I usually just finish th...

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Welcome to my latest passion. Beware, it's contagious. Tuesday, April 14, 2015. How to slice tri-tip. More Santa Maria-Style Tri-tip! Hey everyone, it's been a while! I really cut back on the food front, but I still make tri-tip! Here are some pictures of last Saturday's creation. Cooked at about 300, taken off the grill at 135, rested in foil for 20 minutes. Enjoy! Monday, January 10, 2011. Quick Tip: Grated Butter? Yeah, It Rocks. So, it's been a while! Thursday, October 14, 2010. Unlike some recipes o...

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