Is a "Tri-Tip" called by any other name/cut in grocery stores? I've seen several great "Pron Shots" here since joining the Brethren, but no beef cut labeled "Tri-Tip" in my local grocery.
1) Is this a special cut I have to ask for, if so, what grade, "Choice" or lesser/better grade?
If cooking on OTG:
2) Direct or Indirect heat?
3) Moist or dry heat?
4) Wraped, panned, covered pan or neither?
5) Grate temp?
6) Internal meat temp when it should be pulled from grill?
7) Rest in foil or not?
Is Tri-Tip normally 'sliced'?
9) Dry Rub?
10) Inject, if so, with what?
Thanks,
Benny
