Hooray for the Tri-Tip!

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The Tri-Tip is a cut of beef of which many people are not aware. It is a favorite of mine, so I want to share how to prepare it. It is a cut from the sirloin and there are only two per beef animal, one on each side.

We suggest allowing your tri-tip to get to room temperature before smoking/grilling.
Rub with your favorite seasoning, We use Paul Prudhomme Blackened Steak Magic.
Rub into the tri-tip well.
Place on smoker/grill with cherry wood. Temperature 500 degrees.
Grill time varies depending on the tr-tip. 20 minutes is approximate, turning several times. Allow to rest before carving.
Carve against the grain. You can see the grain in the first photo.
I love mine with blue cheese and Maldon Sea Salt. Enjoy one of the best cuts of beef!

Psalm 50:10: For every beast of the forest is mine, the cattle on a thousand hills.

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