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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-12-2013, 07:34 PM   #1
Smoothsmoke
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Default Tri-Tip Paninis

I've been developing my own Santa Maria style rub so I just had to go out and get a tri-tip today to put it to the test. Hit it with Royal Oak lump and pecan wood. The rub was great, may tweak it some more but I'm very satisfied with it thus far.








Sweetening the red onions up a bit.


Time for the sear.


Ready to come off!


Just right!


Tossed the tip, onions, sauce, habanero jack cheese on a ciabatta roll.


Fresh out of the press.

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Old 05-12-2013, 07:36 PM   #2
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Old 05-12-2013, 07:37 PM   #3
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ok, i could hit that. twice. very nicely done though the taste didn't seem to make it through the pictures.
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Old 05-12-2013, 07:44 PM   #4
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That looks really tasty! Wish I hadn't looked before dinner. Now I'm really hungry!
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Old 05-12-2013, 08:01 PM   #5
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Quote:
Originally Posted by AussieTitch View Post
And then my dog ate the rest! FARK
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Old 05-12-2013, 08:02 PM   #6
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That's a winning TD burger entry in my humble opinion! Or shall I say IMHO
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Old 05-12-2013, 08:03 PM   #7
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That looks great, the move to the central coast has served you well. It does look a little brown, you are messing with tradition there.
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Old 05-12-2013, 08:13 PM   #8
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Quote:
Originally Posted by landarc View Post
That looks great, the move to the central coast has served you well. It does look a little brown, you are messing with tradition there.
Thanks!!! Yeah, it's not an old school rub. The garlic powder I'm using is from Gilroy, very potent stuff, and it's noticeably darker than the stuff you get a supermarkets.
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Old 05-12-2013, 08:58 PM   #9
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I am a Gilroy-aholic. I have spent many years trying to get myself off the evil garlic that is Gilroy. I have given up and will live my life enslaved to the garlic that makes Gilroy famous.
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Old 05-12-2013, 09:00 PM   #10
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Quote:
Originally Posted by Hometruckin View Post
I am a Gilroy-aholic. I have spent many years trying to get myself off the evil garlic that is Gilroy. I have given up and will live my life enslaved to the garlic that makes Gilroy famous.
You been out this area? The smell on the 101 through Gilroy is farking amazing in itself. I'm sure if I stick my tongue out the window I can probably taste it too.
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Old 05-12-2013, 09:26 PM   #11
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Beautiful sammich right there!

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Old 05-12-2013, 10:13 PM   #12
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Quote:
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That's a winning TD burger entry in my humble opinion! Or shall I say IMHO
Just saw the first entry of the TD. I'm definitely in the goose egg club.
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Old 05-12-2013, 11:37 PM   #13
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Read the title and thought I was in Woodpile.
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Old 05-12-2013, 11:48 PM   #14
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I'll take 8 please! One for each day this week and two for Sunday!

Looks awesome!
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Old 05-13-2013, 07:38 AM   #15
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Fantastic sammy!

Quote:
Originally Posted by Smoothsmoke View Post
You been out this area? The smell on the 101 through Gilroy is farking amazing in itself. I'm sure if I stick my tongue out the window I can probably taste it too.

I agree. I used to love driving by/through/near Gilroy.
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