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Burt Bakman at Slab Barbecue believes that LA’s barbecue scene is at its infancy, which is why he’s taken it upon his restaurant to catch the city up to the likes of Texas with dishes like brisket, half-pound brisket burgers, spare ribs, smoked Australian wagyu steak, and more. For more food and restaurant news, sign…
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Thank You Ozarka Texas Spring Water For Sponsoring This Video!! Enter to win a custom Ozarka branded Chud Box here! Please LIKE and SUBSCRIBE Patreon.com/ChudsBBQ ChudsBBQ.com Insta: @chudsbbq Brine: 5000G Water 250G Salt 250G Franks Hot Sauce 5G Turmeric 5G Cayenne 10G White Pepper 4 Garlic Cloves 4 Sprigs Thyme 2 Sprigs Dill White Sauce:…
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Learn how to make an incredible tri tip roast, seasoned to perfection and smoked low and slow before finishing with a reverse sear. Hussey’s step-by-step breakdown ends with a mouthwatering sandwich layered with horseradish sauce, thin onions, and tender, juicy tri tip. Reverse Seared Tri-Tip: Ingredients 1 whole tri-tip roast 4 sandwich buns 1 tbsp…
