[stratos]

y'all is very common in Texas

When I say it in Ohio I get strange looks.

Brisket is something I never even heard of till I moved to Texas

Regional jokes are very common here in the states not sure about Canada

[BartSimpson]

stratos stratos:

y'all is very common in Texas

When I say it in Ohio I get strange looks.

Brisket is something I never even heard of till I moved to Texas

Regional jokes are very common here in the states not sure about Canada

In California we have 'tri-tip' which is wonderful for BBQ. I've never seen it outside of CA.

[Clogeroo]

What is a brisket and what is a tri-tip?

[dog77_1999]

Brisket is tough meat from a cow. Not the best part of the cow though, but it's really cheap.

[DB_Coach]

It is tough but it is meant to be cooked very slowly and this makes it very tender....the taste is amazing as well.

[BartSimpson]

http://en.wikipedia.org/wiki/Tri-tip

$1:

The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

In much of Europe, the tri-tip is usually sliced into steaks, known as "triangle steaks" in the United Kingdom, and "culotte" in France. In Spain, however, the tri-tip is often grilled whole and called the punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo.

This cut is very versatile in how it can be prepared, the preferred method is slow-smoking, but Tri-tips can also be marinated or seasoned with a dry rub, and cooked over high heat on a grill, or on a rotisserie, or in an oven. After cooking, the meat is sliced across the grain before serving.

In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.

[jimbunting]

If any of you Canadians have ever had a "Montreal Smoked meat " sandwich, that is brisket, and it comes from the neck meat of a cow, that is why it is cheap and unless it is cooked slowly, it is also tough. Lots of spices and salt go into the softening process of "pickled brisket " .

Jim B Toronto.

[Freakinoldguy]

BartSimpson BartSimpson:

http://en.wikipedia.org/wiki/Tri-tip

$1:

The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

In much of Europe, the tri-tip is usually sliced into steaks, known as "triangle steaks" in the United Kingdom, and "culotte" in France. In Spain, however, the tri-tip is often grilled whole and called the punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo.

This cut is very versatile in how it can be prepared, the preferred method is slow-smoking, but Tri-tips can also be marinated or seasoned with a dry rub, and cooked over high heat on a grill, or on a rotisserie, or in an oven. After cooking, the meat is sliced across the grain before serving.

In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.

Interesting. I've been eating tri-tip without knowing it for years. Out here on the wet coast they cut it up into steaks called bottom sirloin. It's a little cheaper than Top but still quite pricey. Maybe it's time to start BBQing Brisket.

[canucker]

What about Jimmies? I know it's a regional American thing (New England), but do any Canadians use the term?

[BartSimpson]

canucker canucker:

What about Jimmies? I know it's a regional American thing (New England), but do any Canadians use the term?

You mean the spinkles you see on top of donuts? That's what we call them in California.

[Tokimini]

Delwin Delwin:

While were on the subject,

Here's some other cultural differences, which some might see as odd:

completely obsessed with money.

fanatical about their personal appearance.

loud, rude, and completely ignorant of the cultures of other countries.

obsessed about celebrities.

obsessed with guns.

fat.

Arrogant.

war hungry.

By the way, I make my entire living off of American customers

Doesn't that make you a bit of a hypocrite? I wonder how many customers you'd have if they knew what you really thought of them.

Here a cultural difference I've noticed frequently. Canadians love to bite the hand that feeds them and express outrage now that that hand is being pulled away.

[TheFoundersIntent]

Streaker Streaker:

The fascination with guns. Christian fundamentalists. Hypocrite televangelists.

Football players who feel the need to thank God for everything.

Another worthless thread for America Bashers. It breaks the rules and should be closed and locked.

[Tokimini]

TheFoundersIntent TheFoundersIntent:

Streaker Streaker:

The fascination with guns. Christian fundamentalists. Hypocrite televangelists.

Football players who feel the need to thank God for everything.

Another worthless thread for America Bashers. It breaks the rules and should be closed and locked.

Relax, if it weren't for America bashing a lot of these people would have nothing to say.