Cam Burger
@camburger.bsky.social
You’d likely have to ask a butcher for it directly, its the muscle below the bottom sirloin and somewhat connected to the flank.
I’d highly recommend not just getting bottom of the barrel discount grocery packages of it
I’d highly recommend not just getting bottom of the barrel discount grocery packages of it
July 30, 2025 at 2:02 PM
You’d likely have to ask a butcher for it directly, its the muscle below the bottom sirloin and somewhat connected to the flank.
I’d highly recommend not just getting bottom of the barrel discount grocery packages of it
I’d highly recommend not just getting bottom of the barrel discount grocery packages of it
Grocery Outlet in San Diego has been carrying these pre marinated tritip for a while now and its probably yhe only place i can get this cut for under $10/lb so Im absolutely incorporating in my eat cheap and healthy rotation
Just a simple side of charred broccoli, parm, and balsamic. 🍽️
Just a simple side of charred broccoli, parm, and balsamic. 🍽️
July 30, 2025 at 3:50 AM
Grocery Outlet in San Diego has been carrying these pre marinated tritip for a while now and its probably yhe only place i can get this cut for under $10/lb so Im absolutely incorporating in my eat cheap and healthy rotation
Just a simple side of charred broccoli, parm, and balsamic. 🍽️
Just a simple side of charred broccoli, parm, and balsamic. 🍽️
Probably the most important video of my life
November 22, 2024 at 5:38 AM
Probably the most important video of my life
This paired incredibly well with a nice rye like Redwood Empire, but also great with a Pinot Grigio which should already be opened, or a nice pale ale.
Mangia!
Mangia!
November 18, 2024 at 8:42 PM
This paired incredibly well with a nice rye like Redwood Empire, but also great with a Pinot Grigio which should already be opened, or a nice pale ale.
Mangia!
Mangia!
You could add in the sausage to let it finish cooking in the sauce but i prefer to have it separate for the contrast and I find the bright sweetness of the pumpkin fades, and the sage disappears. Oh yeah add some fresh sage again at the end
November 18, 2024 at 8:42 PM
You could add in the sausage to let it finish cooking in the sauce but i prefer to have it separate for the contrast and I find the bright sweetness of the pumpkin fades, and the sage disappears. Oh yeah add some fresh sage again at the end
Speaking of, this would probably be decadent with some heavy cream. I never keep that on hand, personally. But I do always have butter which I add in with some parm or pecorino after killing the heat to make it all come together.
November 18, 2024 at 8:42 PM
Speaking of, this would probably be decadent with some heavy cream. I never keep that on hand, personally. But I do always have butter which I add in with some parm or pecorino after killing the heat to make it all come together.
At this point I’m tasting for seasoning and adding more salt and pepper (you salted your aromatics right?) This is where I splashed in some more white to brighten things up. This time, a good spoonful of greek yogurt added some great acidity and creaminess
November 18, 2024 at 8:42 PM
At this point I’m tasting for seasoning and adding more salt and pepper (you salted your aromatics right?) This is where I splashed in some more white to brighten things up. This time, a good spoonful of greek yogurt added some great acidity and creaminess
Oh but I HAVE tried this with dried herbs and its never the same. If you have anything fresh in thsi dish make sure its sage. I happened to have rosemary and thyme this go around, just a bit chopped in to cook for a little while.
November 18, 2024 at 8:42 PM
Oh but I HAVE tried this with dried herbs and its never the same. If you have anything fresh in thsi dish make sure its sage. I happened to have rosemary and thyme this go around, just a bit chopped in to cook for a little while.
Speaking of, next would be chicken broth until a thin sauce consistency to cook sown, and this would probably be great with some high quality homemade broth but personally I cannot be bothered to keep that on hand. Better than Bullion is always in my fridge tho
November 18, 2024 at 8:42 PM
Speaking of, next would be chicken broth until a thin sauce consistency to cook sown, and this would probably be great with some high quality homemade broth but personally I cannot be bothered to keep that on hand. Better than Bullion is always in my fridge tho
Pumpkin next. You can and probably should cut up and roast your own pumpkin for this. I have and its fantastic. But the canned stuff is just so convenient and what really makes this a simple quick dinner, which is really the kind of recipes I bother to share
November 18, 2024 at 8:42 PM
Pumpkin next. You can and probably should cut up and roast your own pumpkin for this. I have and its fantastic. But the canned stuff is just so convenient and what really makes this a simple quick dinner, which is really the kind of recipes I bother to share
I splash some white wine at this point but I’ll be adding in more later (foreshadowing). Do I need to add sage and wine in two stages? Would need to do a side by side to figure out if its doing anything. I play it safe and do both
November 18, 2024 at 8:42 PM
I splash some white wine at this point but I’ll be adding in more later (foreshadowing). Do I need to add sage and wine in two stages? Would need to do a side by side to figure out if its doing anything. I play it safe and do both
At this point i put a little bit of finely chopped sage now, but Ill add more later as I notice a very clear difference when its cooked long versus short. A tiny squeeze of tomato paste is also good. Again, keeping things light and delicate
November 18, 2024 at 8:42 PM
At this point i put a little bit of finely chopped sage now, but Ill add more later as I notice a very clear difference when its cooked long versus short. A tiny squeeze of tomato paste is also good. Again, keeping things light and delicate
I use also a little less garlic than I usually do in my sauces, mainly because I want to challenge myself to stop using it what I think has become an italian cooking crutch for myself. It’s been a never ending escalation that my last bolognese had an entire head which was getting absurd
November 18, 2024 at 8:42 PM
I use also a little less garlic than I usually do in my sauces, mainly because I want to challenge myself to stop using it what I think has become an italian cooking crutch for myself. It’s been a never ending escalation that my last bolognese had an entire head which was getting absurd
I always start with some onion, (after browning sweet italian sausage) in some olive oil with pepper flakes. I’ve moved towards using just shallots for this dish as I think it makes the whole thing a bit more delicate
November 18, 2024 at 8:42 PM
I always start with some onion, (after browning sweet italian sausage) in some olive oil with pepper flakes. I’ve moved towards using just shallots for this dish as I think it makes the whole thing a bit more delicate
I’ve been making this pumpkin sage sauce every autumn for the past couple years and it’s easily one of my favorite things to make, though I’ve changed up the recipe each time.
November 18, 2024 at 8:42 PM
I’ve been making this pumpkin sage sauce every autumn for the past couple years and it’s easily one of my favorite things to make, though I’ve changed up the recipe each time.
Now the pumpkin. Obviously you can and should cut up and roast your own, and blend it yourself. But not only is canned pumpkin so easy, it means that you really only need to worry about fresh herbs on hand to make this any night
November 18, 2024 at 8:19 PM
Now the pumpkin. Obviously you can and should cut up and roast your own, and blend it yourself. But not only is canned pumpkin so easy, it means that you really only need to worry about fresh herbs on hand to make this any night
Oh and tomato paste I think was a good addition this time around, but only a small squeeze for what ended up being a bigger batch. Deglaze of course with white wine, saving a little bit to be added later in cooking
November 18, 2024 at 8:19 PM
Oh and tomato paste I think was a good addition this time around, but only a small squeeze for what ended up being a bigger batch. Deglaze of course with white wine, saving a little bit to be added later in cooking
After browning sausage, typically onions and garlic for aromatics. I’ve actually used shallots instead lately and would like to try this with leeks next time. I find making the sauce as light as possible helps highlight the herb and pumpkin taste the best
November 18, 2024 at 8:19 PM
After browning sausage, typically onions and garlic for aromatics. I’ve actually used shallots instead lately and would like to try this with leeks next time. I find making the sauce as light as possible helps highlight the herb and pumpkin taste the best
I almost always have this with some sweet italian sausage. I’ve tried it with spicy and I’ve tried it out of the casing and I prefer having the sausage rings cooked separately for the aesthetics and to emphasize the more delicate taste of the sauce.
November 18, 2024 at 8:19 PM
I almost always have this with some sweet italian sausage. I’ve tried it with spicy and I’ve tried it out of the casing and I prefer having the sausage rings cooked separately for the aesthetics and to emphasize the more delicate taste of the sauce.
This is like when you follow a band through their tour just to hear them play the hits in another city
October 18, 2024 at 6:44 PM
This is like when you follow a band through their tour just to hear them play the hits in another city