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  • Cooked my first tri-tip yesterday, We were very happy with the way it turned out. Coated it with some olive oil, then rubbed with Dizzy Dust Red Eye Express and BGE Gourmet Seasoning. Seared at 600 direct on each side for 3 min...then cooled the…
  • Sorry for the late reply, haven't been near a computer for several days. Thanks for all the suggestions.  We'll be testing several out over the next couple of weeks.  Will post when we figure it out.
  • No, it'll be in Paris, Tennessee on August 3rd and 4th. We're just trying to get our ducks in a row and perfect whatever we choose.
  • Here's a link to the RoTel site.  
  • Looked again this morning. MSRP is going up $100. You should be able to negotiate that down some. If you can't, give me a call.
  • I work for a BGE dealer. The actual price increase on our end will be around $42 on a large. The $100 might a retail markup, but that's quite a jump if so. We plan on raising the price around $50. Also, we won't be raising the price until curr…
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