Tri-tip

Marinated one overnight and grilled yesterday. Cooked it a little longer than I wanted but very juicy and tender.

Looks great. Never had it.

Looks like sliced sirloin

Thats the big thing in California its not bad tho.....i piss them off by telling them we don't eat that s### in Texas we just grind it up for hamburgers

Whatever

That looks great.

I used to have people ask me if I sold Tri Tip when I ran a meat market. I would always ask them if they were from California and the answer was always yes and then they would ask me how I knew where they were from. I did receive a case if Tri Tips from my warehouse once by mistake and could not sell them because no one in Texas knew how to cook them. By the way, I never had a Texan ask for any.

Very few would lol its not bad but you'll rarely find anyone in Texas saying "man I want some tri tip"

Cook them like a thick sirloin, rare to med rare good eating.

Love Tri-Tip! Good job!

Heck yes that looks great

Tri-tip is an excellent cut of meat. It continually surprises me that it's not more popular in Texas.

I love tri-tip. You just can't overcook them. To me, one of the most flavorful cuts of beef out there.

Costco sells prime tri-tips from time to time. They are awesome.

Let me clarify. You CAN overcook them. You just don't want to. They get tough fast.

Med rare to light medium is as far as you want to go.

Best beef flavor on the moo cow.

Might make good fajitas

That’d be the cheeks!

We eats them in these here parts.

I worked out in California for 6years. I cooked a ton of those tri tips. I grill them just like a steak. They are awesome. I wish they were more available here!

I worked in the antelope valley in CA for over 2 years, up in Mojave. One of the ladies out there said she was going to bring in her BBQ pit and fix us lunch. Of course being from TX, I was thinking "a pit" and she showed up with this dinky little charcoal grill on legs, bag of charcoal and some wood chips. Then she said she had marinated some tri-tip, and I started scratching my head wondering what that was. She had several that she put on to cook and I was pleasantly surprised with the finished product. Medium rare and had a wonderful flavor, about as good as any steak I have ever eaten, but was a bit tougher.

While it's not bbq as people in California like to call it, it is a damn good cut of meat if cooked right. I use a reverse sear method and cook no more than medium rare. Very beefy and my go-to for steak sandwiches...homemade horseradish pico de gallo, caramalized red onions and melted provolone.