"Wayne Boatwright" wrote in message
3.184...

snip

Do try it sometime, Dimitri I think you'll like it. On the day I serve
it, I usually parboil small red potatoes, carrots, and boiler onions, then
toss in melted butter, salt, pepper, and maybe some herbs. I roast these
till they begin to brown, turning once.

I love baby backs cooked that way!

--
Wayne Boatwright

Since moving to the central coast I have been "experimenting" with the local
red oak. It really emparts a wonderful and very different flavor. All over
the area they cook over a live red oak fire.

Go here
http://www.santamaria.com/visit/sect.../barbecue.html
and click on the video.

"In the early 1960s Santa Marian’s noticed how much meat was being wasted
using the rib steaks, and felt that something should be done to lower food
costs. So they started experimenting with other cuts which would not be so
costly. As a result Top Block Sirloin was discovered.

In the mid-1960s, Santa Marian’s discovered the incredible taste of Tri-tip.

Before the mid 1960s, Tri-tip was practically considered scrap, not good for
anything other than stew meat or hamburger.
Tri-tip is a very good cut of meat; however, usually by the time you have
trimmed the excess fat, you will find it is more expensive than the Top
sirloin. "

Dimitri