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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #161
    3rd Line Role Player leftwngr's Avatar




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    For tri tip I keep it really simple. Himalayan pink salt, coarse pepper, maybe some paprika for color. Such a juicy cut. I let the meat do the talking. No injections, just a nice crust.

    Damn... hungry again
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    himalayan salt, that reminds me, I forgot I have that in the pantry. great idea!
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    olive oil
    ground cumin
    minced garlic
    ground coriander
    smoked paprika
    cayenne pepper
    himilayan pink salt and pepper to taste

    zukies:
    olive oil
    smoked salt/pepper to taste
    italian herbs

    both get the equal amount of heat and time in the smoker. and both turn out pretty damn great. actually, I left the tri tip on the propane grill to sear for a bit too long.
    Last edited by BeerMan; August 11th, 2013 at 08:22 PM.
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  4. #164
    Selke Smooth notbob's Avatar




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    Looks good man.

    I made two tri tips. One with the big bad beef rub and one with traditional santa maria seasoning. I also threw a load of those wicked baked beans underneath em.

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    looks great. how was the BBBR? and the beans?
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    Both were excellent. A lot of happy people.
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  7. #167
    FBJ
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    Quote Originally Posted by notbob View Post
    Looks good man.

    I made two tri tips. One with the big bad beef rub and one with traditional santa maria seasoning. I also threw a load of those wicked baked beans underneath em.

    That looks pornographic.
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  8. #168
    3rd Line Role Player leftwngr's Avatar




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    Awesome pics. Thanks for sharing. Food porn amongst Kings fans... serious guilty pleasure.
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  9. #169
    Bouncing off Voynov KHenry14's Avatar




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    Funny thing, in parts of the country they have no idea what tri-tip is. I moved to Wisconsin a while ago, and went up to a couple of meat counters trying to find it. They had never even heard of tri-tip, much less carry the product. So I spent 7 years tri-tipless until we moved back to SoCal. A LONG 7 years....

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    Quote Originally Posted by KHenry14 View Post
    Funny thing, in parts of the country they have no idea what tri-tip is. I moved to Wisconsin a while ago, and went up to a couple of meat counters trying to find it. They had never even heard of tri-tip, much less carry the product. So I spent 7 years tri-tipless until we moved back to SoCal. A LONG 7 years....
    apparently you missed the link in the other post. it covers a lot of things tri tips and the butchers who didn't know exactly much about them.

    Is this really a Tri Tip?

    hope this helps shine a light on your predicaments while abroad.
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