490Dave said:I also like the "dry rub" method for tri-tips! and it is a must that you cook for 3-4 hours with indirect heat, like a smoker. Next, prepare several halved jalapenoes stuffed with creamed cheeze and wrapped with a piece of bacon (cook these over the flame until the bacon is done) then serve with your favorite light pilsner......
XRpredator said:hell, I just pour some beer on it and slap it on the grill.
But then I've recently graduated from holding a hunk of meat over the fire with a stick.
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