[Rally]

Ferrari--

Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.

I did this for a dinner with friends a couple of years back:

http://indirectheat.blogspot.com/2009/07...i-tip.html

VG

I don't know if anyone here seriously enjoys cooking (I do but maybe most don't) but if you are serious about preparing the best steak at home, read this definitive guide.  Goes against everything I was taught growing up, but I have been using this method for a year and the results are consistently outstanding.  By the way, the use of salt long before cooking time works great on chops, burgers, etc.  I prop mine in a pan so air circulates all around; you want your meat dry on the outside before cooking.  Then it sits in the fridge for up to 24 hours before coming to the counter an hour before grilling.

If few are interested I promise not to post cooking things ever again.

[Rally]

Ferrari--

Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.

I did this for a dinner with friends a couple of years back:

http://indirectheat.blogspot.com/2009/07...i-tip.html

VG

I don't know if anyone here seriously enjoys cooking (I do but maybe most don't) but if you are serious about preparing the best steak at home, read this definitive guide.  Goes against everything I was taught growing up, but I have been using this method for a year and the results are consistently outstanding.  By the way, the use of salt long before cooking time works great on chops, burgers, etc.  I prop mine in a pan so air circulates all around; you want your meat dry on the outside before cooking.  Then it sits in the fridge for up to 24 hours before coming to the counter an hour before grilling.

If few are interested I promise not to post cooking things ever again.