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Old 08-05-2017, 19:07   #1201
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Originally Posted by cbtengr View Post
It's hard to find a Tri-Tip in this area, none of the regular grocery stores carry them.
The local meat locker however was able to procure one for me kind of pricey but it was like eating the best prime rib I ever had. Apple wood smoked for 75 minutes at 240 degrees, put it to rest for 30 minutes then carved it. Served it up with Mock Cracker Barrel Hash Brown Casserole and garden fresh green beans, warm Southern Peach Cobbler brought up the rear.

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Ahh the look of "perfection"........ I can smell and taste it from here......
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Old 08-06-2017, 17:34   #1202
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Quote:
Originally Posted by cbtengr View Post
It's hard to find a Tri-Tip in this area, none of the regular grocery stores carry them.
The local meat locker however was able to procure one for me kind of pricey but it was like eating the best prime rib I ever had. Apple wood smoked for 75 minutes at 240 degrees, put it to rest for 30 minutes then carved it. Served it up with Mock Cracker Barrel Hash Brown Casserole and garden fresh green beans, warm Southern Peach Cobbler brought up the rear.

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That's my favorite cut to smoke. I have about 20 different rubs in the pantry, but have found salt and pepper work really well on a tri-tip.
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Old 08-06-2017, 17:51   #1203
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That's my favorite cut to smoke. I have about 20 different rubs in the pantry, but have found salt and pepper work really well on a tri-tip.
And my fav, for many cuts, is salt, pepper and garlic....... I usually keep a mix handy in a ziplock bag.
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Old 08-07-2017, 05:30   #1204
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keeping it simple today... jambalaya - but using smoked turkey links instead of andouille


the tri-tip looks good; I have been getting them from the commissary. Instead of cooking it whole, I have been slicing them into cutlets and cooking them like little new York strip steaks
the family love tri-tip steak cutlets !!!
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Old 08-11-2017, 21:00   #1205
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These are ribs made using the Team Sergeant method. Cook the ribs in your usual manner. Cut them into individual ribs, coat them in Kraft Original BBQ sauce. Place them on a hot grill, turning often. Keep an eye on them so they don't burn and to extinguish the inevitable flare ups... Deeelish!!!
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