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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="biknflyfisher" data-source="post: 1443294" data-attributes="member: 14237"><p>Not sure that what you had was really tri tip as typically it’s not served with a sauce (but certainly could be…..). Usually has a big beefy flavor.</p><p>It seems to be a California “thing”…..</p><p>Keys with tri tips are you cannot overcook it or it will be tough, and it MUST be cut against the grain or it will be chewy (but you know that as a seasoned smoking guy).</p><p>I have pork back ribs rubbed up with The Spice Tin’s Honey BBQ Rub (a great little spice shop in Murphys , CA); country style ribs in Meathead’s Memphis Dust rub; tri tips in salt/pepper/Triple S Seasoning that is safe for my Grandson’s temperamental gut. </p><p>Meat goes on Smoky Joe at 0930……</p><p>Biknflyfisher</p></blockquote><p></p>
[QUOTE="biknflyfisher, post: 1443294, member: 14237"] Not sure that what you had was really tri tip as typically it’s not served with a sauce (but certainly could be…..). Usually has a big beefy flavor. It seems to be a California “thing”….. Keys with tri tips are you cannot overcook it or it will be tough, and it MUST be cut against the grain or it will be chewy (but you know that as a seasoned smoking guy). I have pork back ribs rubbed up with The Spice Tin’s Honey BBQ Rub (a great little spice shop in Murphys , CA); country style ribs in Meathead’s Memphis Dust rub; tri tips in salt/pepper/Triple S Seasoning that is safe for my Grandson’s temperamental gut. Meat goes on Smoky Joe at 0930…… Biknflyfisher [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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