I entered this in a throw down on another site. Wish me luck! I used a 2 lb Tri-Tip spiced with a combo of Weber Chicago Steak Seasoning, Penzy's BBQ of the America's, and one chunk of Oak. The cook's beverage of the day was an English Brown Ale, the Tri-Tip was seared then brought to 130*F. I blanched Asparagus Spear Tips and folded them into Lump Crab along with Old Bay and SWMBO's homemade Mayonnaise. I slices toast points from a French Baguette and lightly toasted them with an herb and garlic butter. The Tri-Tip was sliced and placed on toast points, the Lump Crab mixture was added and toasted. I finished the dish with a dollop of SWMBO's Mayonnaise and a pinch of Old Bay. Thanks for lookin at my cookin.