Some of my favorite cooks on the Traeger are things that aren’t “normal.” They aren’t burgers or steaks but something like a meatloaf!
I don’t cook brisket every week but I do love a well cooked one like the next guy. There seems to always be the argument on whether or not to wrap it and what to wrap it with if you decide to go that route.
Recently I cooked up a pastrami Tri-Tip which was one of those cooks that I was a little leery about since I knew there was a longer than normal time commitment to cure it and get it right.
I had a favorite rub that I would use on ribeyes and other steaks that I would buy every time I visited Monterrey California. There was a little place on the wharf called “For Garlic Lovers.” You’d think it would then be a very garlicky but it really wasn’t.
I grilled up some amazing chuck eye steaks from Crowd Cow this past weekend. I imagine over my lifetime that I’ve had chuck eyes before, however I’ve personally never cooked them. Crowd Cow did NOT disappoint.
I am my biggest critic. I think that is standard for most people when it comes to a multitude of things. I always critique the food I BBQ especially when it comes to my favorite food: burgers!
I received this delivery from Crowd Cow. I found their story to be quite interesting. The founder essentially decided to mix the crowd funding style of business with a meat / butcher service.
Living in central California, one of the cuts of meat I have cooked the most is the Tri-tip. I had actually never heard of Tri-tip until I moved to this area. It wasn’t a thing where I lived the first 13 years of my life even though I grew up around cows and a freezer …