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Old 10-05-2005, 09:17 AM   #1
grillmeats
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Default Happy Birthday Bart Simpson

Have a great birthday Bart. Your 48 going on 30. Have a great day.
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Old 10-05-2005, 10:59 AM   #2
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Looks like he's enjoying it!

-Peace
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Old 10-05-2005, 01:32 PM   #3
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yea Bart Happy B Day

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Mr. President , please relieve us of our dependency on foreign oil !

Legalize hemp production !
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Old 10-05-2005, 09:06 PM   #4
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Default Thanks for Caring

I'm sure Bart will see this thread. When I don't know!
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Old 10-06-2005, 10:06 PM   #5
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Default Bart

How was your birthday?
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Old 10-06-2005, 10:46 PM   #6
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Default Remember when Sputnik was Launched?

Cowabunga man! You guys are too cool!

My birthday was spent at home, a pleasant thing as I have had to work on my last 5 or 6 birthdays - and I didn't have to travel (at this age I can put it in my Depends). As it stands, my bags are packed and I'm ready to launch Sunday for two weeks, But Mrs. Bart Simpson was very sweet and made my favorite meal, accompanied by some recent harvest from a Northern Coastal California county.

And cheers to you, Grillmeats my friend. My favorite meal? Santa Maria Style Tri-Tip on the grill! Perfect!
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Old 10-06-2005, 11:34 PM   #7
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Quote:
Originally Posted by BartSimpson
Cowabunga man! You guys are too cool!

And cheers to you, Grillmeats my friend. My favorite meal? Santa Maria Style Tri-Tip on the grill! Perfect!
You are just as cool, Dude!
The tri tip. Marinade it in a mescal and a lime or lemon marinade.
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Old 10-07-2005, 12:13 AM   #8
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Thanks Grill,

And a good thing you say I'm going on 30, because Mrs. Simpson thinks she is 28, although she is really 30-something, and she will wave your post around for the next week as proof.

As for the Tri-tip, we used a dry-rub that is a secret blend of seasoning from a professor in a major aggie school here in California. Not sure what is in it but it is good. None of that sugary-bar-b-que sauce for us. But you know that the tri-tip must also be trimmed just right to leave enough flavor,
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Old 10-07-2005, 10:46 AM   #9
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Default My Marinade

Quote:
Originally Posted by BartSimpson
Thanks Grill,

And a good thing you say I'm going on 30, because Mrs. Simpson thinks she is 28, although she is really 30-something, and she will wave your post around for the next week as proof.

As for the Tri-tip, we used a dry-rub that is a secret blend of seasoning from a professor in a major aggie school here in California. Not sure what is in it but it is good. None of that sugary-bar-b-que sauce for us. But you know that the tri-tip must also be trimmed just right to leave enough flavor,
The Marinade I suggest can be used with your dry rub. The citrus is a natural meat tenderizer and the Tequila softens the marbling. I know tri-tips are great and need to be sliced perfectly. Across the grain and thin is great. I like it red in the middle. When I cook in the house, I bake it at 350 for 1 hour, comes out perfect every time. When you come to Chicago, let me know, so We can share recipes.
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