Oh, and I cook Tri-tip as I was taught to do, some 35 years ago, in the Central Coast region of California, by men who learned to cook there when the style of cooking was invented. But, none of you who grill over hot coals, or smoke in enclosed cookers are doing it right.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."
Last edited by landarc; 11-29-2012 at 08:06 PM..
Reason: and tritip is not the original cut they cooked