Is there anything from your recent trip that might inspire a creative side dish?

Keith says he thinks unit was ready to ship Friday, so am hoping it goes out Monday or Tuesday and we can get cracking on it by the weekend!

This is good news! I am waiting with eager anticipation and looking forward to this.

Keith says he thinks unit was ready to ship Friday, so am hoping it goes out Monday or Tuesday and we can get cracking on it by the weekend!

I have not, cuz I will usually chop the raw meat I use as it cooks...so it almost comes out chopped.  But if you have access to a slicer or have fine carving skills and can get it paper thin I would think it would work well!

I fetched a few tri tips and wondering if anyone has cooked them for a loose rendition of philly cheese steak sandwiches.

I made one on the grill a few years ago.  I didn't use a slicer to slice the tri-tip.  I did it by hand with a knife.  I wasn't happy with the results vs a cheesesteak.  It ended up being more like fajita beef on a roll.  It still tasted very good, but was not a cheesesteak because slices were too thick.

Shari was talking about a cold corn bread salad last night.

Our church picnic is next Sunday. The church provides the meat and the congregation brings sides and desserts.  I am thinking of taking a side, but was looking for suggestions other than potato salad, macaroni salad or beans.  Any thoughts?

I don't know how they would work sliced thin and cooked on a griddle.  You could cook them in the oven and then wrap them and finish like a brisket, or a trisket as some have called it.  Get them up to 205 degrees or so.  They are good like that on the smoker but with weather coming I understand why the oven use.

I fetched a few tri tips and wondering if anyone has cooked them for a loose rendition of philly cheese steak sandwiches.
I think the smoker is out due to impending weather.
Oven looks like the only option.
Crazy idea?
For about 20 fellow coworkers.

Quote from: Big Bear on April 24, 2024, 05:10:09 PM

How is this different from hot dog relish?

A couple of thoughts in response. This just adds the taste of dill pickles to the mustard. Basically tastes like pickle juice added to mustard. So you can get the pickle flavor without adding the pickles. The second may just be me not being knowledgeable on the subject, but all hot dog relish I have used is sweet pickle relish, not dill. This may be because this is what my wife buys. If they make dill pickle relish, the flavor would be no different than the mustard, just the texture would be different. Not saying that the mustard combo is better, I have just not seen the combo before.

Thank you....