There’s a good chance that many of you have never heard of Tri-Tip. (The cut of beef from the bottom sirloin, so-named because of it’s triangular shape.) This savory, meaty morsel tips the scales at 1.5 to 2.5 pounds and is a specialty in the wide open spaces of the West.
Tri-Tip Articles ( Results)
Indirect Heat: Grilling Tri-Tip
Tri-tip is a lean and juicy cut from the bottom of the sirloin that boasts big, beefy flavor. Its boomerang shape and uneven…
Tri-Tip Steak Glory: Grilled or Roasted
Labor Day Weekend is traditionally the last true summer weekend for gathering the family around the grill. That, and the…