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Unread 01-13-2013, 08:04 PM   #3
martyleach
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That looks great. I am amazed that you could take it to 145 and still be pink... I pull mine, after a sear about 132 or so. But then I like to let it rest under a foil tent for 20 minutes or so.
Really glad that tri-tip is becoming more available across the country. It is a great cut of meat with a unique flavor, IMO.
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