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  1. Giving my first tri-tip a shot. Had never seen one until I joined this forum and it has since been on my to do list for the KJ. I visited a local butcher yesterday and picked up a 6.5lb roast. Not sure how to fix it until tonight. I decided to prepare it just as John Setzler did in the "Kamado Joe Tri Tip with Whiskey Reduction" video. I trimmed off the excess fat and seasoned with garlic powder and Dizzy Pig's Red Eye Express rub. I set the D&C system up on my ClassicJoe as John did in the video and the roast is on now, waiting to come to 110ยบ. In the mean time I will begin making the whiskey reduction. Ready to roast over the indirect side of the kamado Stay tuned...more to come
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