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  1. 1. Aged

  2. 2. Rubbed

  3. 3. Charred

  4. 4. Smoked

  5. 5. Perfected

Trimmed and aged for 21 days, our Tri-Tip Steak is then massaged with a highly classified dry rub, charred over a golden flame, caressed for two hours in a hickory wood chip smoker, and finished in the oven to medium rare perfection. Our special preparation is the only proven method to bring a tear to Big Billy's eye.

We use top quality, Char-Roasted Buckhorn Tri-Tip.

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