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Old 06-25-2012, 11:34 PM   #1381
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Quote:
Originally Posted by crazyone View Post
RB.. kind of curious.. with the tri tip.. do you cut it short end to short end.. or do you cut it lengthwise.. I love trip tip... but I forget which way you cut it.. I just half cook mine in the oven and toss it on the barbecue...to finish it... but I like rare meat..
I cut it across the grain and roast 15 to 20min/lb @ 350 temp for rare to med rare depending on the thickness of the Tip.
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Old 06-26-2012, 12:01 AM   #1382
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I cook mine 400 degrees for 45 minutes...with dry seasonings as well.. then sometimes I finish it on the barbecue...
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Old 06-26-2012, 06:55 AM   #1383
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Quote:
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I cook mine 400 degrees for 45 minutes...with dry seasonings as well.. then sometimes I finish it on the barbecue...
what type of dry seasonings? Is there a brand you just buy.. I would like to do this but do not have a clue what dry seasonings are best or mixed. Help!
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Old 06-26-2012, 08:57 AM   #1384
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I just go to the spice aisle.. and there are rubs...I get the Memphis one.. because I hate spicy....but I have mixed my own.. like salt, pepper, onion powder, paprika, brown sugar, garlic powder, I am not a herb fan, but some people add Thyme, oregano.. kind of thing...but to be honest.. I am one of those who likes just plain Lawry's seasoning salt as well..
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Old 06-26-2012, 12:33 PM   #1385
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I meant to say...I cut it AGAINST the grain not across the grain.
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Old 06-26-2012, 12:35 PM   #1386
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Originally Posted by NoSunNoFun View Post
what type of dry seasonings? Is there a brand you just buy.. I would like to do this but do not have a clue what dry seasonings are best or mixed. Help!
When we grill ours we just use Montreal Steak Seasoning. It's so good on tri-tip, steaks and burgers!

(I totally sound like a commercial but it's true )
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Old 06-26-2012, 12:42 PM   #1387
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Hiya

Sorry to sound a bit dim - but what's tri-tip?? I've never heard of it (I'm in the UK).

Thaaaanks
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Old 06-26-2012, 12:43 PM   #1388
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Quote:
Originally Posted by Rbenz View Post
I meant to say...I cut it AGAINST the grain not across the grain.
the reason why I asked you was.. because I saw this interesting Youtube video once about cutting a tri tip.. and it said that you have to cut it down the middle because one side the against the grain, is different than the other side..I never knew that.....anyway I love me some rare tri tip and I hoping it's on sale this week..it seems to be more of west coast cut of meat..
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Old 06-26-2012, 12:48 PM   #1389
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Crazy~I hear ya. I just start cutting @ one end @ a 45 degree angle against the grain and go from there. It was buy one get one free last week @ my grocery store. So, I froze one.

Bobbe~The term “tri-tip” is derived from the fact that the tri-tip roast is triangular-shaped and it is the tip of the sirloin.

Last edited by Rbenz; 06-26-2012 at 12:50 PM..
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Old 06-26-2012, 12:59 PM   #1390
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OMG Buy one get one???that is awesome..our sale is usually like 2.99 a pound....
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Old 06-26-2012, 02:48 PM   #1391
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our buy one get one days at the grocery stores suck...all they do is mark the first one up so high it costs more than a reg price.
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Old 06-26-2012, 02:55 PM   #1392
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our buy one get one days at the grocery stores suck...all they do is mark the first one up so high it costs more than a reg price.
Same here.. they have steaks on sale this week, all steaks 50 percent off.. but then when you go in there they had jacked the price up a few bucks..so it isn't much of a bargain...I thought that was just me who noticed that..
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Old 06-26-2012, 04:10 PM   #1393
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Same here.. they have steaks on sale this week, all steaks 50 percent off.. but then when you go in there they had jacked the price up a few bucks..so it isn't much of a bargain...I thought that was just me who noticed that..
Not just you
i take grocery shopping very serious...

we have to watch every price..really pricey here we cross over to Washington when we can for certain things
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Old 06-26-2012, 05:48 PM   #1394
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Dinner tonight! Simply steamed clams and butter! It doesn't get any better than this!

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Old 06-27-2012, 07:58 AM   #1395
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barb that looks good!
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Old 06-27-2012, 08:34 AM   #1396
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Dinner tonight! Simply steamed clams and butter! It doesn't get any better than this!

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Old 06-28-2012, 02:06 PM   #1397
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2 packages cream cheese
2 eggs
1/2 cup splenda
1 teaspoon Vanilla
Cinnamon

beat all together in mixing bowl & pour evenly into 12 muffin tins lined with the paper liners.

Bake at 350 for 20 mins

SO easy! & so yummy
Hi, how many carbs per serving? thanks
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Old 06-28-2012, 07:19 PM   #1398
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Newbie

Hi all,

I am once again back on the lowcarb band wagon and was looking for inspiration when I found this thread - I have pretty much browsed all 3 branches of it and am drooling all over myself! LOL

Just wondering where I can find the recipes for some of these luscious meals?

Such as Cleo's pizza crust?

How do you get your mashed cauli so smooth? Food processor?

I will do my best to rem to take pics & share my food porn as well.
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Old 06-28-2012, 09:22 PM   #1399
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Originally Posted by Bups67 View Post
Hi all,

I am once again back on the lowcarb band wagon and was looking for inspiration when I found this thread - I have pretty much browsed all 3 branches of it and am drooling all over myself! LOL

Just wondering where I can find the recipes for some of these luscious meals?

Such as Cleo's pizza crust?

How do you get your mashed cauli so smooth? Food processor?

I will do my best to rem to take pics & share my food porn as well.
Cleo has a place where she posts all of her recipes, Your Lighter Side - LOTS of good stuff there...
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Old 06-28-2012, 10:32 PM   #1400
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Hi all,

I am once again back on the lowcarb band wagon and was looking for inspiration when I found this thread - I have pretty much browsed all 3 branches of it and am drooling all over myself! LOL
Drooling got 2 me!
Just click over Cleo's Name and all her blogs/stuff comes up.
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Old 06-28-2012, 10:34 PM   #1401
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Hi all,
How do you get your mashed cauli so smooth? Food processor?
I use an immersion blender/wand...1 pot and that's it.
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Old 06-28-2012, 10:41 PM   #1402
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Dinner tonight! Simply steamed clams and butter! It doesn't get any better than this!

I Smell GARLIC!
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Old 06-29-2012, 05:56 AM   #1403
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Hi all,



How do you get your mashed cauli so smooth? Food processor?

I will do my best to rem to take pics & share my food porn as well.
I use my blender and do it in batches, and add 4oz cream cheese to it.
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Old 06-29-2012, 06:31 PM   #1404
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My 1st food porn entry

My dinner tonight, hot wings, cuc slices & ranch dressing.
I ate the wing parts, hubs eats the drummettes


Last edited by Bups67; 06-29-2012 at 06:35 PM..
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Old 06-29-2012, 06:33 PM   #1405
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ok why is my pic not showin up? how do I add pics?
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Old 06-29-2012, 06:39 PM   #1406
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[url=http://www.TickerFactory.com/weight-loss/wIZrqwm/]

Last edited by dsalazar4; 06-29-2012 at 06:48 PM..
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Old 06-29-2012, 06:50 PM   #1407
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I am trying to delete this and it won't delete. Sorry
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Old 06-30-2012, 11:23 AM   #1408
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Quote:
Originally Posted by Rbenz View Post
Crazy~I hear ya. I just start cutting @ one end @ a 45 degree angle against the grain and go from there. It was buy one get one free last week @ my grocery store. So, I froze one.

Bobbe~The term “tri-tip” is derived from the fact that the tri-tip roast is triangular-shaped and it is the tip of the sirloin.
Aaaaah riiiight, thanks very much
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Old 06-30-2012, 05:41 PM   #1409
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How to make...

My husband is a slave to chocolate milk made with 2% milk and nestle quik. He and i recently started induction and i want to make a shake/smoothie that resembles his chocolate milk but that is no where near as carb crazy. I figure starting with a base of vanilla whey protein powder but i am not a good cook and really not good at coming up with recipies by the seat of my pants. Anyone have ideas?
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Old 06-30-2012, 05:50 PM   #1410
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The last time i ws on atkins, i never made actual recipes. But then again, i dont recall ever seeing a food porn forum back then. This is awesome stuff you guys! I made the cream cheese muffins this morning and they have been an awesome snack all day with leftovers for tomorrow!
I think i love you guys!! Lol!
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