Nailed it! 
D’oh! I thought it was a brisket.
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I know my meats 
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I made a random concoction out of cookie butter, chocolate granola, almonds and marshmallows tonight.
It’s going to be good.
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Damn that looks good.
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Thanks. The short ribs were in the Sous Vide for 20 hours, and then into the broiler for about 5 minutes to get some color.
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that looks amazing… 
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It didn’t look horrible, and I’ve seen worse “tex-mex” where I’m at.
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I’m all about it. Love bbq, to the Tex part. and mexican food is one of my favs. My fiancee’s chicken enchilada’s are some of the best I’ve ever had.
If you ever need more recipes, this website has tons or really good ones. I bought both of her cookbooks.
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Tell your so that that’s a good way to cut yourself when using a knife. I know it’s nit-picky, but grabbing the blade with your thumb and forefinger right above the handle actually gives you more control over it and helps prevent accidents. I like using a slicing motion by starting out just past my fingers and slicing back towards me over what I’m cutting and I think I’ve only cut myself once because I wasn’t paying attention to where my fingers were.
Anyway, enough with the nitpicking, that steak does look damned good.
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I think i need a visual to completely understand what you mean. I cut the tri-tip, btw.
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This grip gives you the most control over your knife when you’re slicing up vegetables. I also use it when I’m slicing meat like steak, turkey, chicken breasts, etc.
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“I see”, said the blind man. 
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The other tip is the hand holding what’s being cut: curl the fingers a it so your knuckles are protecting the tips. If you’re going to cut youself, a gash higher up is no where near as annoying as one right across you finger tip!
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