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Elde

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Elde
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  • Tri-tip, it's what's for dinner.



    Tri-tip from Costco, roasted raised indirect at 400 dome to 125, the seared five minutes a side and rested ten minutes.    Pretty good, but a touch overdone, I should have pulled it to sear at 110-115.

    Served with boiled new potatoes, succotash, and green salad.   Yum!
  • Re: Grilled Watermelon Salad

    Same her stem...  charring something that wet sounds like a challenge.  Curious to see how it works out, post pics please!
  • Re: Built-in Granite EGG

    You need room to open the lid, and plenty of room (and ventilation) to allow heated air to flow up and away from your cabinetry.  Wood pyrolysis is no joke.
  • Re: OT Barbeque website

    My go-to site (other than this one) is the Smoking Meat forums.
  • Re: Help with Finishing Sauce Recipe

    If you put in ketchup, make sure you call it Lexington-style sauce. Trying to pull that over on an easterner will raise some eyebrows ;)

    This.  There really isn't such a thing as 'Carolina' BBQ, there's two different styles...  Lexington style and that stuff they serve in the east and call BBQ.  (And the real deal often doesn't use rubs, mops, or finishing sauces.)
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