Tri Tip
Head Chef
Roasted up a 5 lb fryer. Soaked it in a qt of buttermilk with a tablespoon of Kosher Salt. Rubbed with our local Lucille’s savory rib rub. (see link below) This stuff along wiht there spicy sauce got us a 5 place in ribs two weeks ago. It's some good stuff made right here in Long Beach. No Liquid Smoke .Been using Cowboy lump a lot lately since I cook a lot of chicken, It has very little smoky taste which I like, also I get tired of telling folks at catering gigs, “your chicken is fully cooked, wood smoke turns poultry pink”. Due to clean burning and little smoke, Cowboy lump doesn’t have this effect and no pungent pink chicken.
http://www.lucillesbbq.com/
http://www.lucillesbbq.com/