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Braised Tri-tip steak with Red Wine Sauce
Comments
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ain't skeeered. At least that's what my mud flaps sayKeepin' It Weird in The ATX FBTX
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VI you make good food.
Can I ask why the lid is on on the egg? Did you take it off during process for any smoke flavor?
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Yes, Z. During the actual cook, I had the dome down and the lid to the D.O. off for part of the time. Normally, during a braise, you want the lid on.Z_Eggineer said:VI you make good food.
Can I ask why the lid is on on the egg? Did you take it off during process for any smoke flavor?
I just wanted a beautiful picture for the forum.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Oops, I meant lid on the dutch oven / pot. My badI realize dome should be down for most things.
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