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Old 12-11-2017, 19:03   #1216
Chucko
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I accidentally hit this thread and you boys were talking about tri-tips. I first found out about tri-tips 30 years ago while visiting a rigger friend living in Cali an hour north of LA. We visited a week and must have had 3 or 4 tri-tips and I loved then grilled or smoked.

I got back to Wisconsin and talked to a couple butchers and if I recall, they never heard of such a thing. This thread makes me want to check out the area butchers in TN. I am sure buy now they have heard of them.

On a subsequent trip 20 years ago I went down and bought some for a treat for their family. I did the grilling this time and made them tougher than shoe leather. I should have pulled them off when the chef told me to.

For someone who only grills I think I will learn more things on this thread.
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Old 12-11-2017, 19:18   #1217
PSM
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Originally Posted by Chucko View Post
I accidentally hit this thread and you boys were talking about tri-tips. I first found out about tri-tips 30 years ago while visiting a rigger friend living in Cali an hour north of LA. We visited a week and must have had 3 or 4 tri-tips and I loved then grilled or smoked.
Santa Maria by any chance? They rescued this cut of meat and developed a whole BBQ style for it.

Pat
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Old 12-11-2017, 23:18   #1218
Chucko
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Santa Maria by any chance? They rescued this cut of meat and developed a whole BBQ style for it.

Pat
El Rio, but I have no idea where Santa Maria is, but kudos to them for their work in the process. I have to try to find a local butcher in middle Tennessee. Maybe take a Google link describing it so he can rescue one for me.
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Venison
Old 01-16-2018, 18:15   #1219
Penn
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Venison

Dinner at home.....Seared Rare Venison, Asian Salad, Cashews, Sriracha Sauce. Wine: The Pinto Project Ca. $10

This was harvested by the same guy who dropped the 519" point Bull Elk.
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