mjturnerla Recipe Reviews (Pg. 1) - Allrecipes.com (13388029)

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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Jan. 23, 2011
This has become one of my tried-and-true standbys when having people over for a casual dinner on beautiful Southern California cool evenings. It's always a hit (often served with parmesan baked red potatoes), and easy to prepare and cook. For best results it's important to use a true charcoal barbecue and sear over medium-high to high heat to get the outer portion of the meat carmelized and sear in juices. Then reduce oxygen to the barbecue to reduce fire heat for 10-15 minutes, then move coals to outside and place bread tin in middle of coal pit and fill with water. Then finish cooking on medium to medium-low heat, and let the meat thermometer tell you when it's done to medium rare 135 degrees.
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Grandma's Green Bean Casserole

Reviewed: Dec. 1, 2008
This was easy and a everyone loved this recipe - it was the first side dish to disappear at Thanksgiving - and much better than that old "off the fried onions" mushroom soup recipe.
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Perfect Turkey

Reviewed: Dec. 1, 2008
Cooked this for Thanksgiving with a bigger bird (23 pounds) and it was amazing - the moistest turkey anyone had ever had. People called the next day to ask if there were any leftovers. I'd never "brined" before and I was a little worried, but it was easy and came out flawless. Highly recommended.
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