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That. and plenty of black pepper. i m a firm believer that you can never put enough black pepper on meat and then what we re doing is we roll it. watch where you throw that meat, dave. we have some tri tips that we ve been grilling. how long have they been on here? these here, we just finished off. we slow smoked these earlier this morning at 250 for a couple of hours to put some smoke on it. you got some spicy kick rub here. when it s on the grill, you re putting some what is this? is this a little alcohol? yeah, what we re going to do is spike up the sauce. this is one of my little secrets. we ll add some horseradish to the barbecue sauce. now you re talking my language. then some honey. i like to see that. and for the fourth of july, we ll add a little american honey wild turkey to this. and i ll tell you what, this makes just a wonderful barbecue sauce and while these you want this? yeah, i ll slap it on here ....