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Beef Tri-Tip and Baked Potato on the Big Green Egg
Wayne Yoshida · This is Santa Maria (Calif.) Style tri-tip. The crust is salty and smoky and peppery and garlicky. The technique is shared by Rich Miller, aka "Morrow Bay Rich," here is the original posting. · The rub is enough to make two three lb./ 1.4 kg tri-tip roasts. · Feeds four to six pe ...
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