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Re: Smoked Tritip
I pull at 115* because there are just two of us. We eat the ends that are thinner and when we reheat the thicker middle a day or two later, we don’t have overcooked meat.1 · -
Re: Low & Slow Tritip.
I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip.1 · -
Re: Prime rib steaks
I’ve got a couple of steaks in the fridge now. Salt on both sides and uncovered on a plate and in a plastic container also uncovered.1 · -
Re: Challenger Table Question
My table from @Tspud1 looks as good today as it did when I got it a couple of years ago. I use pressure sprayer soap drizzled on the surface to remove any grease.3 · -
Re: Rockwood Rocks! Aka Happy with Rockwood!
Since switching from Royal Oak to Rockwood the consumers of my food say that it is a heck of an improvement in taste.2 ·