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post #36 of Old 02-25-2019 Thread Starter
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Re: Antipoison Creek

Originally Posted by chef2sail View Post
Tri tip is a staple of ours. We often grill it on the boat. It's a muscle very few know what it is so they don't buy it, let alone know a good technique for cooking it.

I like to wet rub it and put it in a freezer bag so it infuses the meat. It is tender enough as a steak to not need marinating.
I know it's big on the west coast. Like brisket in Texas. When you say "staple of ours" do you mean your personal circle or the entire area/coast?

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