Meat, meat and more meat. Meat in thick slabs. Meat hanging off the ribs in succulent ribbons. Meat coated with barbecued-on sauces, peppery, molasses-y, tangy. Meat dripping red blood, deep as cabernet. This is the truth — the passion — behind all the barbecue bravado.
Barbecue Tri-Tip of Beef, as featured on MSNBC
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AUSTIN’S • “Best Barbecue this side of the Pecos” • 650 969-9191