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Tri-tip, yet again

Tri-tip
When you develop recipes for a living, there are dishes that come and go, and then there are the ones that last. Things you make over and over. One recipe I've developed that has stood the test of time -- at least in my house -- is the smoked beef recipe I immodestly titled "the Ultimate Tri-Tip" several years ago.

But I've got to say, this is one recipe I make three or four times a year and it never disappoints.
The most recent was a Sunday night pot-luck for a few close neighbors. We've had a lot of new people moving into our neighborhood, so we decided to get them all together for a little meet-and-greet (and yes [sigh], there were name tags).

There was a lot of good food, but the dish I made that I liked the best was, once again, this lightly smoked tri-tip. It couldn't be easier -- you marinate the tri-tip briefly in a garlic-black pepper paste, then sear it over high heat and then move it to low to smoke.

Try it with your neighbors and tell me what you think.

 

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--Russ Parsons

Photo: by Russ Parsons

 
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