Meat The “Over the lump day” tri-tip. Smoked ~2 hours lump + post oak @ 225F for a 134F final temp. Ate right off the cutting board – perfect! (for me) March 20, 2025
Meat Does any one know what this is called? It’s just like leftovers, but does it have a proper name? It’s like dust March 20, 2025
