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Restaurants & Bars 8

How's Tri Tip BBQ

TomSwift | May 23, 200511:48 AM

So we finally made it to Granada Hills this past Saturday for the tri-tip. We arrived at 10:40, 10 minutes after the official start time, and they already were doing a land office business. For $5 (including tax) we got 7 ounces of meat on a French roll with extra BBQ sauce poured on top. For the price, this is some of the best meat I've had. IMHO, however, there's room for improvement. The meat is taken from the grill into the store where it's sliced on the machine - nice this slices but unfortunately cold when it returns to the assembly table. Hand cut at the table might be better. The rolls are cold; next time I'll take mine to the grill and have it toasted. The BBQ sauce is also cold (chilled actually) so the finished sandwich is cold. I'm not sure how to solve the sauce problem.

Whole cooked tri-tips are $15 (including tax) but I'm not sure how they'd be reheated. I asked and was told to put it in a 150 degree oven for about 15 minutes and "the pink will go away but it won't cook the meat." Not a good answer for a guy who prefers rare to medium-rare.

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