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That's pretty much "regular" price here in Cali... But like others said, it's probably harder to come by in your neck of the woods. If it's cooked properly, it is worth the money. Also it is probably "untrimmed" so there is a pretty large fat cap that has to be trimmed off each piece...

I only foil when Im running short on time and I wrap tight.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Solak: Very nice!! How did you like the prime TT? </div></BLOCKQUOTE> It was really tasty but honestly, I couldn't really tell the difference...

So I bought a prime tri-tip from costco. Seasoned with salt, pepper, garlic and Worcestershire sauce I let it get happy for a few minutes while the K Blue was lighting up Set it up inderect steelo till it hit about 130, then a few minutes over the hot coals Added some buttered up...

I made some sandwiches with grilled onions and sauce... I was too concerned about other things instead of taking pictures during the cook. i'll try beter next time

AJ Thanks for the help. I'll let you know if I find something around here.

Thank you all for your help. I cooked a 12 LB packer.. **** that is a big piece of meat. I rubbed and put on the smoker around 11pm. I used MM of course. Put a couple handfuls of whiskey oak chips (probably only should have used one). Cooked at 250 for about 12 hours. The last three hours...

Hello, I have used charcoal grills my whole life, but I am looking for a used Weber on CL. Having never used one, I have no idea on what to look for in judging the condition of a grill The cosmetic stuff is obvious, but what else should I look for and avoid to prevent a costly mistake? Thank...

I will only do one this time How many wood chunks should I use? I think I am going to use oak, and I don't mind a strong smoke flavor, I just dont want it too overpowering. I'm thinking maybe 3 or 4 fist size chunks? Should I do more?

I get it when it comes to cooking until tender. Is there a method that others use to remove the point somewhere in the cooking process and adding more rub to the flat to develop more crust on the flat. You know to the part that the point was removed from. I guess that is my main question if...

So a lot of what I have learned about BBQing and grilling I have learned from friends and family. Watching my father and uncles cook growing up, I have learned a lot. I try to pass on what I know to my younger friends and become somewhat of the go to guy whenever people have questions about...

Awesome steak.... You been pinned

Awesome.. You been pinned.

AWESOME... You been pinned!!

**** Neer Perfect EETS... You been Pinned!!

You been Pinned!!

A full weber chimney is probably a bit much. Try about 3/4 full. Once your coals are lit, spread them and then close the lid and your vents maybe halfway for about 5 minutes. Kill the fire a bit and then start cooking. Cook with the cover on and learn to use your vents and cover to control...