These beef tri-tips were wet rubbed with mayo, Cabernet powder, minced spring onion, tarragon, ground cloves, garlic, thyme, black truffle salt, freshly ground black pepper. They were smoked at 275° for about 2 hours, then 300° for 15 minutes. Perfect smoke ring, seasoned well – I love tarragon on grilled or smoked beef – and medium rare in the center. The Frog’s Leap Syrah showed dark fruit with a bit of
The Flavor Democracy 