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Perfectly prepared Tri-Tip roast...👅
A Tri-Tip is attached to the sirloin cut of beef on the cow. So it is a tougher cut of meat than a filet mignon steak, a Ribeye steak or a New York strip steak. The great part of those facts is that …5 · -
Re: Oven or big green egg
Hmmm... I disagree. Your oven thermometer is programmed to achieve a mean average at whatever temperature you set it to bake at. 500° means you're baking at 480° to 520° and over an hour your averag…1 · -
Re: Getting smoke on my food in my BGE...
I've cooked on my large BGE for 7 years. I'm just giving you an option. I have no skin in the game. This works for me.1 · -
Re: Beef Tenderloin Reverse Sear Timing
I have ALWAYS done the reverse sear... Remember in the first part of the cook, you are baking the meat, you are not grilling it. Your meat will not brown very much that far away from the direct heat…3 · -
Re: Dry Rub Help?
I agree with DMV... AmazingRibs.com is where to go to learn everything you need to know about making your own rubs, marinades and sauces. You can mix up Meathead's suggested rubs or you can make your…1 ·
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