rubisean
New Member
Hey just google rubs, read through several and put together the best ingredients from each that appeal to you.
Massage it with yellow mustard first...
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Massage it with yellow mustard first...
Logan44551
Member
Bacon, mushroom, swiss cheese. Super juicy
rubisean
New Member
Yo the pink guy kinda looks like John Merrick.
Logan44551
Member
Not going to lie had to Google him. I think that is his helmet, although I like your elephant man theory better
rubisean
New Member
Fatboy Saturday 
tri tip, flank and pork belly.
rubisean
New Member
Icky, you have really nice meat
Aww shucks man, thanks. Played with it all day
Logan44551
Member
Another tri-tip doing brisket and cauliflower tomorrow
maxmuscle01
New Member
Homeade Dinner
And AMovie, off the Deck!!
Max
You seem like a cool fucker to hang out with Max
In n Out clones and Big Trouble in LC. I'm in
Tri tip has quickly become one of my favorite cuts
maxmuscle01
New Member
Thanks Testicult! I do have a good ass time making the weekends fun! I enjoy 3 things in life: Family, Food, and Lifting. I’m being PC, we all know what our #1 is ! [emoji38]. I’m eating leftovers now for breakfast.
Max
maxmuscle01
New Member
Good ole tri-tip! Love that cut when cooked proper. I used to get it soo cheap in Santa Barbara{a lot of cattle farmers out there}. It is best how your cooking it, on the grill! It is getting expensive now. Now I’m gonna have to go get some!! I can see a smoke ring! Nice
Pic [emoji106]
Max
It has gone up in price since I started getting it. Not a ton but everything gets more expensive. Damn chicken wings are wicked expensive now up my way.
One hour of smoke and then 7 minutes per side at 450 degrees. The small pieces came out medium and the fatter ones are medium rare at best.
https://www.traegergrills.com/recipes/beef/molasses-tri-tip
BBQ Pork Belly Burnt Ends by Matt Pittman Recipe | Traeger Wood Fired Grills
https://www.traegergrills.com/recipes/beef/carne-asada
The only deviation from the directions was on the burnt ends. I didn't give them a second coat of sauce or use the apricot sauce. I used brown sugar and honey drizzle, back in the smoker for another 30 minutes and done.
maxmuscle01
New Member
T-Bagger
Member
That’s what pisses me off - something gets popular then they jack up the prices. Used to be no one liked flank steak and now people get it all the time and the price went up. Used to be able to get 25¢ wings FINISHED because no one did anything with them now they’re super expensive.
Agreed. Why are chicken wings up in price but the legs haven't gone up? Same amount of them on each bird, probably more meat on the leg as well. Supply and demand, fuckers...
T-Bagger
Member
Bingo - S&D. People have started making legs how they make wings but it’s not the same. So little meat for so much money. They used to discard wings because no one took them seriously. And after all the steroids pumped into the chickens, some of the wing drums are almost as big as a normal, steroid free leg.
