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You can get it in big bags here for reduced price, usually 4-5 in a bag. There is/was a market in Fillmore (Segovia's) that had a big old tenderizer (floor model) that they would throw your tri tips on and "Needle trim" and season with what tasted like carne asada rub.
We would always start fat side down to get it dripping on the coals and flare up to sear and then flip so that the fat would self baste down into the meat.
Slicing cross grain also makes a big difference. Some people just don't know how to slice.
I'll have to check out that Suzie Q's.
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"Prayer isn't a parachute. It's a compass. It doesn't save you from the storm. It guides you through it." - Bear Grylls
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