tri-tip

Today's recipe is Delicious Grilled Marinated Tri-Tip.

Here are the links to some of the items I talked about in this episode: #ad
TT: @COOKtheSTORY
IG: @COOKtheSTORY
How To Cut Tri-Tip
Medium Bowl
Lemon Zester
Whisk
Probe Thermometer

All New Chicken Cookbook

Here's the Recipe Of The Day page with all of our recipe links.

If you want to make sure that you always find out what today's recipe is, do one or all of the following:

1. Subscribe to the Podcast,
2. Join the ROTD Facebook Group here  (this is a brand new group! You’ll be a founding member!)

Have a great day! -Christine xo

Today's recipe is How To Cook Tri-Tip Steak Perfectly.

Here are the links to some of the items I talked about in this episode: #ad
How To Dry Brine Steak
Cast Iron Skillet
Probe Thermometer
Cutting Board with Rimmed Edge
TT: @COOKtheSTORY
IG: @COOKtheSTORY

All New Chicken Cookbook

Here's the Recipe Of The Day page with all of our recipe links.

If you want to make sure that you always find out what today's recipe is, do one or all of the following:

1. Subscribe to the Podcast,
2. Join the ROTD Facebook Group here  (this is a brand new group! You’ll be a founding member!)

Have a great day! -Christine xo

In this episode  I am joined by Jaime, Hector and Hiram (live in house).  We have multiple special guest as my sister Evee sits in as well as 1/2 of two different barbecue teams.  Eddie from Chillin and Grillin and Phil from Dos Hermanos BBQ.  We start the conversation with a birthday bash we just threw for my sister Evee's 21st bday.  We cooked some brisket, ribs, rice, beans, potato salad and a table of desserts and snacks.  Eddie tells us what the word oof means.  

Eddie and Phil share their perspectives of competition cooking being a veteran and rookie respectively.  Phil tells us how he was inspired by Chillin and Grillin (as were we) to get into competitive cooking.  Evee tells us what it's like turning 21 and the multiple days we celebrated.  

Eddie wants everyone to show some love to tortillas and chips when it comes to bbq.  We discuss which are best and with what type of meat.  Hiram talks about what people eat in LA and what to show up to a party with.  Hiram hosts a game of royal rumple trivia where you stay in the game by answering right questions.  

We talk about the upcoming sausage month of October and which local sausages we should try or review.  We also plan to have some local barbecue guys to make their own sausage.  

A bunch of joes that cook like pros!!!

Ready Set BBQ Shop
https://www.readysetbbq.com/shop 

Law Office of Hector Hernandez
http://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7Y 

Website/Shop
https://www.readysetbbq.com/

Facebook Page
https://www.facebook.com/readysetbbq

On today's episode of Harvesting Issues, Dave, Nastassia and The Rest welcome Heather Marold Thomason of Primal Supply Meats, a whole animal butcher in Philadelphia. Heather fields a variety of questions from listeners on meat cuts, prices, USDA regulations, and more. Plus, Heather talks through her decision tree she uses when advising customers, and Dave repeatedly pitches Heather on meat glue.

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  

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The butcher shop is a dying entity in America's modern economy.  As the world moves to mass production and mass butchering for mega grocery stores, one man in Keller, TX is having success going against this trend.

Small cattle production, hand carved meats and a neighborhood butcher shop with lot of happy customers.

Dave and Blair sit down with this Renaissance Man, Stephen Kirkland, owner of the Z Bar Cattle Company to discover why this throwback model is having such an impact.

This week we welcome American Arts and Culture Review's, Rodney Berry (@rodney_berry) to talk about Tri-Tip. Is it a myth? Is it real? Is it delicious? Plus, Chid talks about why he'll always stand by James Woods ($15 tip! how bad could he be?!?!) and the fellas play a HIGH STAKES game. Is it good? NO. It's fucking GREAT.

Follow us on Twitter: @CHIDSPIN / @SighFieri / @RoundingDown

Give us money. Also buy some Yellowbird hot sauce, huh?!?!

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Tell 25 friends about the show! Actually, don't even tell them about it--just borrow their phones and subscribe them to it!

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Mentioned in this episode:

History Book Club -
https://www.santabarbaraca.gov/gov/depts/lib/events/library_book_clubs.asp

Enlightenment Now -
https://www.blackgold.org/polaris/search/title.aspx?ctx=1.1033.0.0.1&cn=1024726

Author Donna Hylton at Eastside -
http://santabarbaraca.evanced.info/signup/EventDetails?EventId=16652

Samuel Sweet at Solvang -
http://santabarbaraca.evanced.info/signup/EventDetails?EventId=14515

SB Reads Kickoff -
http://santabarbaraca.evanced.info/signup/EventDetails?EventId=15946

Zine Workshop -
http://santabarbaraca.evanced.info/signup/EventDetails?EventId=14030

Dr. Strangelove -
https://www.blackgold.org/polaris/search/title.aspx?ctx=1.1033.0.0.1&cn=236177

Salt Fat Acid Heat -
https://www.blackgold.org/polaris/search/title.aspx?ctx=1.1033.0.0.1&cn=993801

The Food Lab -
https://www.blackgold.org/polaris/search/title.aspx?ctx=1.1033.0.0.1&cn=835113

Down and Out in Paris and London -
https://www.blackgold.org/polaris/search/title.aspx?ctx=1.1033.0.0.1&cn=240982

Tropic of Cancer (mentioned in episode, but did not remember the title) -
https://www.blackgold.org/polaris/search/title.aspx?ctx=1.1033.0.0.1&cn=56831

Big Night -
https://www.blackgold.org/polaris/search/title.aspx?ctx=1.1033.0.0.1&cn=121095

Find more SBPL Staff Picks Blog - http://sbplstaffpicks.blogspot.com/