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Thread: The Official Tri-Tip thread

  1. #361

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    Best sandwich I've had in a long time. One slice of bread with a smoked garlic and herb butter compound that I made and the other with a thin layer of horseradish. Leftover tri-tip in between. Heaven.
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  2. #362
    One man.....one pie Moliere's Avatar
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    Used Spade L ranch rub and smoked with Oak to 135 and then reverse seared. Came out medium, which is what my family wants. Very good, but the Spade L was lacking. In fact, I think I’ve gotten to the point that anything other than salt, pepper, and garlic powder (maybe onion powder as well) is just inferior when it comes to beef. I’ve gone totally salt/pepper on brisket and salt/pepper/garlic/onion on steak and burgers. Time to do it for all beef.


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  3. #363

    Default The Official Tri-Tip thread

    Quote Originally Posted by Moliere View Post


    Used Spade L ranch rub and smoked with Oak to 135 and then reverse seared. Came out medium, which is what my family wants. Very good, but the Spade L was lacking. In fact, I think I’ve gotten to the point that anything other than salt, pepper, and garlic powder (maybe onion powder as well) is just inferior when it comes to beef. I’ve gone totally salt/pepper on brisket and salt/pepper/garlic/onion on steak and burgers. Time to do it for all beef.
    Looks medium well to me; no amount of Spade L or Salt/Pepper/Garlic can help that.
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