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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-01-2013, 04:45 PM   #1
Eggspert
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Default Age Tri-tip

I know you wet-age beef brisket to improve flavor and tenderness, but what about a tri-tip. Do you typically age them? I live in the Midwest and am cooking for a contest. I don't think people are used to the stronger flavor aged meat can have around here. Would you age it for competition? Let me know your thoughts.

Thanks in advance,
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Unread 02-01-2013, 05:32 PM   #2
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Default

No reason why it wouldn't work. Has to in the OG cryo tho
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