We love a good tri-tip in our family, but it’s normally a warm weather indulgence because we’ve only ever prepared it out on ...

Tri-tip is a central California thing, originating in Santa Maria in the 1950s. Soon, tri-tip became popular in the Central San Joaquin Valley, including my hometown of Bakersfield.

For this cook, I trimmed off all of the fat cap and silver skin from the wagyu tri tip roasts. I seasoned them liberally with the above beef rub and let them rest a bit before hitting the Santa Maria ...

Looking for a cut of beef that leans to the inexpensive side? Try tri-tip. It's tasty, tender and won't ding the wallet too much. This tender cut of meat is from the bottom sirloin and packs lots of ...