Basic Texas dinner with a California twist. The Texas component was beef, beer, green beans, mashed taters, a local beer and salsa. The California component was the cut of beef. Tri-tip is a cut that is found all over California after originating along the Central California coast over 40 years ago. It is tough to find in Texas!

I went into our local HEB supermarket yesterday not intending to buy the tri-tip. I was looking for ground sirloin and chickens for my daughter’s birthday BBQ on Saturday. I found the chickens but no ground sirloin. I spotted two tri-tips on the top shelf and snatched them both up. Tri-tip makes great leftovers, sliced up in a salad, wrapped in a tortilla or just plain old finger food! I was drooling!

Saturday will be my famous burgers and smoked chicken along with a gut busting variety of dips, queso and who knows what that my wife has found on Pinterest! I am in charge of the meat and beer, both of which I claim a tremendous depth of knowledge and abundant experience!

The local beer, a Karbach summer seasonal that slid down way too easy. On Saturday a select few that know the secret handshake and password may be treated to some of my he brew.

My basic plate.

Drink local and Drink Responsibly,
Bishop