Weathergeek's new adventure: J & B's Grill and BBQ in Frazier Park
- Thread starter Weathergeek
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What's Triple D's? Is that something similar to our Double D's bar?
Double D's,
Really James, this is a PG forum so I'll just say look at the hotties forum and you shall be enlightened.
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Your welcome..
The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
The scientific name of this muscle is tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the quadriceps femoris, also called quadriceps extensor, a group of four muscles which in turn insert in the patella, or knee cap of the animal.
In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when Otto Schaefer marketed it in Oakland, California. Shortly thereafter, it became a local specialty in Santa Maria, California, rubbed with salt, pepper, garlic salt, and other seasonings, grilled slow and low over red oak wood, and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving.[2]
Often labeled "Santa Maria steak", the roast is most popular in the Central Coast of California and Central Valley regions of California,[1] and has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost.
In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip.[3]
Tri-tip has also become a popular cut of meat for producing chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.[citation needed]
Tri-tip is a close cousin of the culotte steak, which is cut from the top sirloin.
Its pretty much a west coast thing. But If you looked or went to the meat counter at your local grocery store they probably have it.
Pfffffft! Shit the bed! Holy smokes!
Maybe you call it something different that is something I know! A "tri-tip" is nothing I ever heard of before! An I have been around the block and pare up my own beasts! I can only guess it's the "back-straps" or "tenderloins"! Hell, a "tri-tip" could be the ball-sack or vag-jay-J unless you tell me different!
In which case I would never know! 
WG, I still don't get it. I pare up my own spring lambs, pigs, deer, elk, even a moose, plus all manner of fowl, but I have never cut a "tri-tip" out of anything. Obviously, the sirloin is going to come from back of an animal. You have the top sirloin, the tenderloin, the middle sirloin, and the bottom sirloin on a large animal like beef cattle. Where does this tri tip come from? I can guess it's near the haunches where all the muscle masses come together in the haunch. I'm really curious! WTF is a "tri-tip"?
***OK**** I looked it up. It's the bottom rear portion of the bottom sirloin. Typically, made into burger. On beef cattle it is sizeable, on smaller animals like deer, it's not a cut, just a bit of meat pared off and get's ground up. "Tri-tips" are not sold in our stores. Actually, the cut originated in southern Cal with the Mexicans. I Googled it!
Bruce since you are so gung ho I'm guessing that all the needed permits/licenses/etc are in place for the opening.
Did we ever get an exact location? I'm too lazy to look through 9 pages of posts...
Oh, and Buck if you ever get a chance to have a properly prepared tri-tip I'm sure that you would like it. Best part of the sirloin that's for sure.
Did we ever get an exact location? I'm too lazy to look through 9 pages of posts...
Oh, and Buck if you ever get a chance to have a properly prepared tri-tip I'm sure that you would like it. Best part of the sirloin that's for sure.
I came from Ohio and when we moved out here many years ago we kept seeing these stands that had tacos. We never heard of a taco but that was a long time ago. I think the east part of the country is still a bit different than out here in good old comifornia. Buck, do you guys have any real mexican restaurants back in that area? I hear they are still kind of rare.
We never heard of a taco but that was a long time ago. I think the east part of the country is still a bit different than out here in good old comifornia. Buck, do you guys have any real mexican restaurants back in that area? I hear they are still kind of rare.
I came from Ohio and when we moved out here many years ago we kept seeing these stands that had tacos.
we have mexican resturants on every corner around here,, you may have heard of them Taco Bell
Na, seriously though we have had crap load of mexican resturants pop up everywhere on the east side. in fact I have been getting rid of what I had last night from one all day today
6032 Frazier Mountain Park Rd. Suite 1, Lake of the Woods. First commercial development past the flashing red light in Frazier. It is about six miles west of the Fwy but just short of Lockwood Valley Rd. That oughta help. All permits, etc. are done. We are still waiting for the beer and wine, but expect that within 30 days. One week to D day.
Wanted to sleep this AM but that did not work. My mind starting going about 4 am and didn't stop. We are doing a menu tasting for family and the Chamber peeps tonight so gonna leave the house soon. Will post some pics tomorrow and the menu as it is my last day off before all the fun begins.
For tonight, 6 racks of ribs, 15 lbs. or brisket, 15+ pounds of pork butt, buttermilk fried chicken, wings (oh the wings), burgers, all beef hot dogs, kicked up grilled cheese, street tacos, salads, mac and cheese, cole slaw, potato salad, fries, sweet potato fries, onion rings. All meat is smoked and all the sides are home made except for the sweet potato fries. Hope everybody brings their appetites. Bon apetit.
For tonight, 6 racks of ribs, 15 lbs. or brisket, 15+ pounds of pork butt, buttermilk fried chicken, wings (oh the wings), burgers, all beef hot dogs, kicked up grilled cheese, street tacos, salads, mac and cheese, cole slaw, potato salad, fries, sweet potato fries, onion rings. All meat is smoked and all the sides are home made except for the sweet potato fries. Hope everybody brings their appetites. Bon apetit.