Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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  #31 (permalink)   Report Post  
Old 13-10-2009, 12:42 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

On Mon, 12 Oct 2009 17:51:09 -0500, Sqwertz
wrote:

On Mon, 12 Oct 2009 03:23:13 -0500, Gene wrote:

I even created a form. Any steak or burger that a customer ordered
rare, the wait person would present the form and explain it. Not one
person ever refused to sign the form.


That would scare me away for sure. I always order medium burgers
and rare or med-rare steaks and have never been asked to sign a
form.

I would walk right out if they had to lecture me on ordering rare
steaks and made me sign a form.

Never ever had an issue.


I can't believe that. A form is just plain ridiculous. It's no
wonder that form never caught on with the rest of the restaurant
business.

-sw


No it is not ridiculous.

We had a 20 yo restaurant that went out because of contaminated ground
beef, beef that was contaminated at the plant! This guy put 20 years
into his place and went under because of bad press. He was serving
burgers the way the CUSTOMER ordered them. They got sick because of
poor factory standards and poor government inspectors. I was not the
only place in town that required a waiver for rare and med. rare meat.

You drop a $100,000 or so into a joint and then tell me how stupid a
lil waiver for semi raw meat is.


Gene

"If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny"
Thomas Jefferson

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Old 13-10-2009, 12:47 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

exactly, Lee

--
Have a great day
"Gene" wrote in message
...
On Mon, 12 Oct 2009 17:51:09 -0500, Sqwertz
wrote:

On Mon, 12 Oct 2009 03:23:13 -0500, Gene wrote:

I even created a form. Any steak or burger that a customer ordered
rare, the wait person would present the form and explain it. Not one
person ever refused to sign the form.


That would scare me away for sure. I always order medium burgers
and rare or med-rare steaks and have never been asked to sign a
form.

I would walk right out if they had to lecture me on ordering rare
steaks and made me sign a form.

Never ever had an issue.


I can't believe that. A form is just plain ridiculous. It's no
wonder that form never caught on with the rest of the restaurant
business.

-sw


No it is not ridiculous.

We had a 20 yo restaurant that went out because of contaminated ground
beef, beef that was contaminated at the plant! This guy put 20 years
into his place and went under because of bad press. He was serving
burgers the way the CUSTOMER ordered them. They got sick because of
poor factory standards and poor government inspectors. I was not the
only place in town that required a waiver for rare and med. rare meat.

You drop a $100,000 or so into a joint and then tell me how stupid a
lil waiver for semi raw meat is.


Gene

"If people let government decide what foods they eat and what medicines
they take, their bodies will soon be in as sorry a state as are the souls
of those who live under tyranny"
Thomas Jefferson



  #33 (permalink)   Report Post  
Old 13-10-2009, 02:34 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

On Mon, 12 Oct 2009 19:25:05 -0500, Sqwertz
wrote:

On Mon, 12 Oct 2009 18:42:28 -0500, Gene wrote:

You drop a $100,000 or so into a joint and then tell me how stupid a
lil waiver for semi raw meat is.


It will not have much effect in court. It will not keep you from
going under. After all, you said the guy folded because of bad
press, not from liability issues.

Get your beef from a reliable supplier or grind your own and you
won't have to protect yourself with legal forms.

I repeat: Signing a form for steak and eggs is unheard of in the
restaurant business. I really wonder if you know anything about
restaurant operation at all.

-sw


And I wonder if you are really 14.

You ****ing calling me a liar? Call me an ass hole, jerk, pig,...but
not a liar.

Why you hang out here when most people here just barely tolerate your
pompous attitude is beyond me.

You are full of shit as often as you are correct, which mean you have
ZERO credibility.

You can repeat anything you want as long as you want, it still does
not mean you know jack shit. It is NOT unheard of.

Do you have any understanding how many people you have driven off this
group?

Unheard of????? WTF is this:

http://gulfnews.com/news/gulf/uae/he...imers-1.503288

http://findarticles.com/p/articles/m...6/ai_92149085/

http://www.ecoliblog.com/2006/05/art...re-meat-is-ok/

http://news.bbc.co.uk/2/hi/uk_news/e...on/3698416.stm

http://chowhound.chow.com/topics/458792

http://www.dailymail.co.uk/news/arti...nt-sue-us.html

http://overlawyered.com/early-years/...chives-part-2/

NOT UNHEARD OF. Well, maybe unheard of by YOU, and lets face it, you
know EVERYTHING.

Call me a liar?

Dick.

I owned and operated "Our Place-Pizza, Bar & Grill" in Helen Georgia.
Want me to scan a copy of our menu and send it to you?

Next time it might do you some good to think, I know it isn't easy for
you, before you star bashing people that you a. do not know, and b.
know nothing about.

I only have one raw nerve, and you just stepped on it.


Gene

"If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny"
Thomas Jefferson
  #34 (permalink)   Report Post  
Old 13-10-2009, 03:22 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

"Stormmmee" wrote:
ps home cooking is different because you are not cooking and representing
yourself as an expert, if june wants to let nick have steak tar tar then
she does, if june sells steak tar tar and a customer gets sick, then
there is a lwa suit and lots of stress, worse that happens if nick croaks
is june gets his ins policy,,, Lee

[ . . . ]

I killfiled "theron" a while back. I don't have any insurance.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
  #35 (permalink)   Report Post  
Old 13-10-2009, 03:32 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

i might have to do the same... and i bet she cooks your meat past possible
contamination or makes sure you eat at good places then... and probably
likes you enough to keep you around anyway...lee

--
Have a great day
"Nick Cramer" wrote in message
...
"Stormmmee" wrote:
ps home cooking is different because you are not cooking and representing
yourself as an expert, if june wants to let nick have steak tar tar then
she does, if june sells steak tar tar and a customer gets sick, then
there is a lwa suit and lots of stress, worse that happens if nick croaks
is june gets his ins policy,,, Lee

[ . . . ]

I killfiled "theron" a while back. I don't have any insurance.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061





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Old 13-10-2009, 03:42 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

On Mon, 12 Oct 2009 21:41:42 -0500, Sqwertz
wrote:

On Mon, 12 Oct 2009 20:34:03 -0500, Gene wrote:

Do you have any understanding how many people you have driven off this
group?


Looks like I have one more to take care of.

Unheard of????? WTF is this:

http://gulfnews.com/news/gulf/uae/he...imers-1.503288


This pertains to take out food only. In Dubai snork

http://findarticles.com/p/articles/m...6/ai_92149085/


Britain. And they were not waivers, as reported. Matter of fact
they did not confirm that any restaurant required waivers. It's
still Britain, though. We are referring to US restaurant customs,
BTW.

http://www.ecoliblog.com/2006/05/art...re-meat-is-ok/


First line:

"Posted on May 15, 2006 by E. coli Lawyer"

Sorry. That's three strikes. I caught enough wild goose for
tonight. Time to cook them! In your honor, I'll cook them well
done, you silly goose.

[rest snipped unread]

-sw


OK Kent.
Gene

"If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny"
Thomas Jefferson
  #37 (permalink)   Report Post  
Old 13-10-2009, 04:12 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

On Mon, 12 Oct 2009 21:53:59 -0500, Sqwertz
wrote:

On Mon, 12 Oct 2009 21:42:52 -0500, Gene wrote:

On Mon, 12 Oct 2009 21:41:42 -0500, Sqwertz
wrote:

Sorry. That's three strikes. I caught enough wild goose for
tonight. Time to cook them! In your honor, I'll cook them well
done, you silly goose.

[rest snipped unread]


OK Kent.
Gene


I'm Jerry Sauk *and* Kent?

Damn - I must be a very busy man.

That was a quick response, BTW. 1 minute and 10 seconds after I
wrote it. Impressive! You must have been feverantly clicking "Get
New Posts" for the last 66 minutes.

-sw


I have way better things to do than to play with children.

Gene

"If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny"
Thomas Jefferson
  #38 (permalink)   Report Post  
Old 13-10-2009, 07:44 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

"Stormmmee" wrote:
i might have to do the same... and i bet she cooks your meat past
possible contamination or makes sure you eat at good places then... and
probably likes you enough to keep you around anyway...lee


"Nick Cramer" wrote in message
[ . . . ]

I killfiled "theron" a while back. I don't have any insurance.


The only time I see any parts of his posts is when somebody quotes them.

I can get beef, sashimi and oysters raw, although Jun won't eat any of
them. Everything else is either cured or cooked. We like each other. ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
  #39 (permalink)   Report Post  
Old 14-10-2009, 12:53 AM
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Location: Midwest
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Default

[quote=Theron;1388812]I want to sear a pork tri-tip, let it cool, and then smoke it at a very low
temp. 200, if I can get down that far, until the thermometer reads 130F.
Then to let it rest while the meat rises to 130F. As far as I can tell, and
after talking to my butcher, the tri-tip is from the loin somewhere. I think
it's one of those California terms applied onlyl here, like Chateaubriand
applied to sirloin rather than tenderloin.

What seasonings to try? Do you dry rub and sauté afterwards. With an initial
sear should I not apply a dry rub? Would you dry rub, smoke at 200F and sear
afterwards?

Thanks for any ideas.

Ed

"Head Country" makes a great pork rub.
  #40 (permalink)   Report Post  
Old 14-10-2009, 06:27 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

i am with june on the oysters, but i do like the others... liking each other
is always good in a long term relationship... Lee, 30 years and counting

--
Have a great day
"Nick Cramer" wrote in message
...
"Stormmmee" wrote:
i might have to do the same... and i bet she cooks your meat past
possible contamination or makes sure you eat at good places then... and
probably likes you enough to keep you around anyway...lee


"Nick Cramer" wrote in message
[ . . . ]

I killfiled "theron" a while back. I don't have any insurance.


The only time I see any parts of his posts is when somebody quotes them.

I can get beef, sashimi and oysters raw, although Jun won't eat any of
them. Everything else is either cured or cooked. We like each other. ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061





  #41 (permalink)   Report Post  
Old 14-10-2009, 01:17 PM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

"Stormmmee" wrote:
i am with june on the oysters, but i do like the others... liking each
other is always good in a long term relationship... Lee, 30 years and
counting

[]

You can grill oysters, too. If you have a good sushiya to go to, do you
like uni? I love it! It's so sweet and creamy.

I was 55 when I married Jun, 19 years ago. I want to dance with her at our
50th Wedding Anniversary!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
  #42 (permalink)   Report Post  
Old 14-10-2009, 08:07 PM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

haven't had that i hope you get to dance with her at that one also, i am
always thrilled when i see happy couples, i still have my original set of
parents, they will be married fifty five years this august, and they are
still happy, Lee

--
Have a great day
"Nick Cramer" wrote in message
...
"Stormmmee" wrote:
i am with june on the oysters, but i do like the others... liking each
other is always good in a long term relationship... Lee, 30 years and
counting

[]

You can grill oysters, too. If you have a good sushiya to go to, do you
like uni? I love it! It's so sweet and creamy.

I was 55 when I married Jun, 19 years ago. I want to dance with her at our
50th Wedding Anniversary!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061



  #43 (permalink)   Report Post  
Old 15-10-2009, 05:43 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

"Stormmmee" wrote:
haven't had that i hope you get to dance with her at that one also, i
am always thrilled when i see happy couples, i still have my original set
of parents, they will be married fifty five years this august, and they
are still happy, Lee

[]

Uni is sea urchin roe. I first had it fresh picked, on my Grandfather's
island off the coast of Maine, when I was a kid. At a good sushi bar, it is
sweet, creamy and wonderful. At a not so good sushi bar, it will taste like
muddy ammonia.

I'm so happy for your Mom and Dad (and you). I'll be 105 on our 50th!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
  #44 (permalink)   Report Post  
Old 15-10-2009, 05:47 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

well i will try that if i ever get to a good bar, will have to be chicago or
stl for that, there is an oyster bar at one of the casinos that i keep
meaning to go in, lots of regulars in there but i always get distracted and
its closed before i get back to it, might try that this weekend if i can
work out the cats meds to do it, Lee

--
Have a wonderful day

"Nick Cramer" wrote in message
...
"Stormmmee" wrote:
haven't had that i hope you get to dance with her at that one also, i
am always thrilled when i see happy couples, i still have my original set
of parents, they will be married fifty five years this august, and they
are still happy, Lee

[]

Uni is sea urchin roe. I first had it fresh picked, on my Grandfather's
island off the coast of Maine, when I was a kid. At a good sushi bar, it
is
sweet, creamy and wonderful. At a not so good sushi bar, it will taste
like
muddy ammonia.

I'm so happy for your Mom and Dad (and you). I'll be 105 on our 50th!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061



  #45 (permalink)   Report Post  
Old 15-10-2009, 05:48 AM posted to alt.food.barbecue
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Default dry rub for pork tri-tip?

you know 105 is looking more and more doable the older i get, Lee

--
Have a wonderful day

"Nick Cramer" wrote in message
...
"Stormmmee" wrote:
haven't had that i hope you get to dance with her at that one also, i
am always thrilled when i see happy couples, i still have my original set
of parents, they will be married fifty five years this august, and they
are still happy, Lee

[]

Uni is sea urchin roe. I first had it fresh picked, on my Grandfather's
island off the coast of Maine, when I was a kid. At a good sushi bar, it
is
sweet, creamy and wonderful. At a not so good sushi bar, it will taste
like
muddy ammonia.

I'm so happy for your Mom and Dad (and you). I'll be 105 on our 50th!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061





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