Nice pics Tim. We've been up in that area a few times, and loved it. Some nice hot springs just south of the park too.

 

Just what every dairy cow wants to hear.

 

Happy Monday all. Stay indoors so the heat don't get you!

Jim

 

I do love the weather here on the Central Coast!

https://www.ksbw.com/weather#hourly-forecast




Love the Peninsula weather. Spoiled I am.

Plus, with views like this...
https://www.google.com/search?q=suns...&ictx=1&uact=3

...it makes dealing with the crap our state serves us a little more palatable.

Stewart

 

Here in San Francisco, we had a great bank of fog, blanketing the Western part of The City. Everything West of Twin Peaks was cool. Just the way I like it.

I bought tri tip for $2.88 per pound. Milk was $3.79 a gallon, which is higher than gas @ $3.39 a gallon. Something is not adding up. It cost more to drink milk, than drive.

Cooked standing rib roast, and tri tip last week. It seemed like the inexpensive tri tip, is actually a better cut of meat. Does anyone else think that the tri tip has more flavor? With the right technique, time, and temperature, tri tip is very juicy and tender.

 

Show offs!

Jim

 

At least you have that nice chair to sit on.

 

Tri tip has always been my choice to bbq along with. Nice cut of Rib Eye , then again Angelos meats down in Sonoma has the best New York and he will cut it by the distance of your fingers you hold up for him .
ive noticed milk and Water has gone up , good for Dairymen bad for the Consumers, as far as the Water good for the polititions bad for the Consumers

 

When I am not too lazy, I will build a wood fire, then use wood chips which I soaked overnight. I like apple wood. Lazzari Fuel is right down the street. Mesquite, oak, apple, cherry. I don't have to do anything except pay. No chopping. I can drive away with a few pounds, or an entire pallet. I even get business to business pricing like the restaurants.

Then it's brisket time. I really enjoy brisket. You guys would be surprised by how different cultures of the world cook brisket.

 

Long, slow cook brisket is the ticket. Alice's Restaurant up on Skyline out of Woodside does it daily. 8 hours in the cooker. That stuff is outstanding.

I've tried a bunch of different styles of tri-tip, and one of the best is a Kentucky bourbon marinade done by the Safeway store in Saratoga. I kid you not. Most of the other marinated tri-tip ends up too salty, but this one is really good. It's only in the butcher's meat case, and they don't have it all the time.

 

Stop it. You guys are making me hungry. LOL

Jim

 

It' has been ages since I've been to Alice's. I always thought that it was like The Cliff House in San Francisco, where there were more tourist & visitors, as opposed to neighborhood people. I may have to plan a meal over there, just to try the brisket. I'll admit that I've only had "tourist" food there. Generic menu items which most places can reasonable serve without much variance. Steak & eggs. Burger. "safe" at almost every restaurant.


I like to buy whole, untrimmed brisket. Before cooking, I will hand slice all of it against the grain. Unusuals since everyone else cooks it whole, then carves it afterward. Instead of a rack, I fill the bottom of my roasting pan with sliced carrot, celery, onion, and lots of chopped garlic. Then I place the brisket on top of the vegetables. Season only with salt & pepper. Cover the roasting pan with foil. Slow roast at 250 degrees, for 30 minutes a pound, based on a 12 pound brisket. But since it's already sliced, it doesn't matter as much. 6 hours is good enough for large & small briskets. The meat will melt and fall apart as you eat it. I use a hand blender to mix the veggies and pan drippings into a thick puree, which I serve as a gravy. Easy since Trader Joe's sells quarts of Mirepoix, and jars of chopped garlic, and slicing the meat before cooking really isn't much work while the oven is preheating. Lazy single guy now has enough sandwich meat for the week. And brisket is one of those inexpensive cuts that you can find for about $3 per pound.

 

There are a lot of "locals" at Alice's, but there aren't very many of us. Fewer than 1000 of us in about 500 square miles. If you go there, get the nachos "with brisket". It's a side, but man is it good.

 

If you come down 84 a little to Alameda de las Pulgas, LuLu has passable taqueria offerings. More of a gentrified taqueria. No tripe, tongue, brains, or head meat. Good barbacoa.

 

Happy Humpeth day all. Finally got the battery removed from the Sienna, and took it over to O'Reilly's. The charged it up and said the battery is good. I noticed when removing it that the positive cable was loose, so I am guessing that between that, and leaving the scooter hoist switch on, caused it to drain the battery. will have to jury rig the clamp for now until I get paid next month and get a new one. Wrenches should arrive tonight, so I can tighten everything down. First set was either stolen, or miss delivered, since there are 6 buildings here, each with it's own 105.

Jim