Lets see what youre planning on doing. I think we are going with my neighbors familys Carne Asada, Grilled Bacon Wrapped Jalapeno Poppers & Grilled Bacon Wrapped Stuffed Chicken Tenders (cut in half, stuffed w/ jalapenos and cream cheese).
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Lets see what youre planning on doing. I think we are going with my neighbors familys Carne Asada, Grilled Bacon Wrapped Jalapeno Poppers & Grilled Bacon Wrapped Stuffed Chicken Tenders (cut in half, stuffed w/ jalapenos and cream cheese).
I'm getting the festivities going tomorrow then most likely going to the Orange street fair at some point this weekend.
For the grill tomorrow I have burgundy garlic marinated skirt steak and Korean BBQ marinated skirt steak as well as some cheesy bavarian sausages and some polish kielbasa sausages. All of these were purchased at the Corralitos Market in the sleepy town of Corralitos near Santa Cruz. Place is famous for its sausages and meats.
I'm going to round it off with some garlic oven fries I'll be making by hand and some watermelon and for my friends that drink, I'll have a cold 12-pack of PBR. For myself it'll be some Boylan Bottleworks Cane Cola.
New York strip steaks. Shrimp marinated in habanero. Asparagus lightly coated with olive oil and sprinkled with parmesan cheese.
Smoking some tri-tip and babybacks.
18 hours of perfected pulled pork
Tri-Tip all the way. I stocked up during the last sales @ Albertsons & Ralphs, when they were $2.50 per pound.
Moving to Colorado in a month, where tri-tip is not a native cut, so going to try and take a few with me. One of the beef sellers there has it available but it's $24 per pound!!
not sure what we're making until after I go to the farmers market today and beef palace tomorrow.
I'm really surprised...how is tri-tip not a native cut in Colorado?
Argentine-style menu at our house. Flank, chicken, sausages, etc. I'm making chimichurri to go with it and i'll be cracking open a bottle or 2 or 3 of some good red vino to go along with it all. Sides? Who knows? Just give me more carne, thanks.
It's really a California thing. Of course that cut of meat could be done anywhere, it's just not popular or even known in most other areas so it's not readily available. As a native Californian, I assumed it was a standard steak cut but it's actually quite regional. Most of my east coast friends had never heard of it til they moved here.Quote:
Originally Posted by nosoupforyou
Also on Labor Day BBQ menu: Brisket, Jerk Chicken, and corn on the cob!
