Quote:
Originally Posted by vash
I also tried Japanese Kew-pie mayo for the first time. Interesting.
Am I understanding correctly that the tri-tip is not available in other parts of the country?
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Love that mayo. It's good with avocado and sticky rice. It also makes the best Southern style tomato sandwiches on white bread.
Tri-tip is a central California thing. I do a dry rub with Pappy's low sodium seasoning (also a central Valley thing), but the fat cap goes on top, away from the heat. Low and slow for around 2-4 hours depending on the temperature outside.