Argentina Steak Tri-Tip with Bourbon Cream Sauce

[@thorshammer1257]

Definitely something to try next. Just received the Argentina Steak blend so perfect timing. Thanks.

[@roncorbin1500]

Looks GREAT , John.

[@AtlantaGrillCompany]

Thanks Ron!

[@robertash3953]

Love the sauce recipe ! Will try it next time.

[@talezfromthedashcam3138]

Thanks again John!

[@AtlantaGrillCompany]

thank you!

[@LRogers2806]

Looks amazing!

[@virgilsantaclara]

Oh Wow shout out to Stone Mtn green egg miss yall.......

[@davidlambe2856]

You make me hungry

[@GM-dr8dg]

Why wouldn't you indirect cook with fat cap up so fat doesn't fall away?

[@AtlantaGrillCompany]

I suppose it's just my personal preference. Most of the fat that is going to render has rendered by the time I move to the indirect side of the grill. The indirect portion of this cook was rather quick.

[@GM-dr8dg]

Got it. Thanks for responding!

[@howor]

Why not use a cutting board to score the fat? It caused me physical pain to watch you do it in the tray. Also that meat didn't look dry aged at all.

[@AtlantaGrillCompany]

Sorry it didn't meet your standards :(