This is a discussion on Tri-tip within the General Discussions forums, part of the Community Boards category; Originally Posted by maxorator Do you also eat raw chicken and salmon? LOVE raw salmon....

  1. #16
    spurious conceit MK27's Avatar
    Join Date
    Jul 2008
    segmentation fault
    Quote Originally Posted by maxorator View Post
    Do you also eat raw chicken and salmon?
    LOVE raw salmon.
    C programming resources:
    GNU C Function and Macro Index -- glibc reference manual
    The C Book -- nice online learner guide
    Current ISO draft standard
    CCAN -- new CPAN like open source library repository
    3 (different) GNU debugger tutorials: #1 -- #2 -- #3
    cpwiki -- our wiki on sourceforge

  2. #17
    l'Anziano DavidP's Avatar
    Join Date
    Aug 2001
    Plano, Texas, United States
    We have tri-tip here in Texas, and it is known by that name as well.

    I propose a cboard meat party at jeffcobb's place
    I agree
    My Website

    "Circular logic is good because it is."

  3. #18
    Registered User jeffcobb's Avatar
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    Dec 2009
    Henderson, NV
    Quote Originally Posted by DavidP View Post
    We have tri-tip here in Texas, and it is known by that name as well.

    I agree
    Bring it!
    C/C++ Environment: GNU CC/Emacs
    Make system: CMake
    Debuggers: Valgrind/GDB

  4. #19
    Officially An Architect brewbuck's Avatar
    Join Date
    Mar 2007
    Portland, OR
    Quote Originally Posted by Fordy View Post
    With decent meat you need to have it a little "pink" at least. Otherwise its not as nice.
    With beef it depends on the cut. I used to only cook sirloin. This is a fairly cheap cut, and to get it to come out tender, I always had to cook it on the rare side.

    For years, I assumed that I liked rare steak. Then I discovered New York strip. I can cook this cut to a higher level of doneness and still maintain tenderness. I realized that what I liked wasn't rare meat, but tender meat.

    Anyway, I never marinade beef any more. I rub it with a simple mix of salt, pepper, garlic and onion powder, and occasionally a few other things, and let it sit at room temperature for an hour before throwing it on the grill. Then I BURN it over flame for about 60 seconds per side, move it off the direct heat and finish it slowly. Then it can be eaten without a knife.
    	if (a) do { f( b); } while(1);
    	else   do { f(!b); } while(1);

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