At Jeffrey’s, the culinary crew does tri-tip a little differently, cooking it in Traeger wood pellet grills. It’s a tribute to Texas-style barbecue, not an imitation, and it makes for some of ...

Thank you for watching my 30 day dry aged tri tip video. On this video, I dry aged some tri tip from 1855 for 30 days. The ...

Pellet Grills are the wave of the future ... So far, a friend made us Tri-Tip and Ribs that we devoured. If you consider yourself a grilling enthusiast, then it’s time to take your game to ...

Schaefer named it the “tri-tip.” Instead of slicing it, Schaefer grilled the meat whole, covered with salt and pepper, then cut it against the grain into thick slices before serving.

I witnessed this in Santa Maria, Calif., while I ate at a restaurant well known for tri-tip. Their grill is on display through a picture window, but it was empty when I walked to my table.

Warm your grill to med-high and your oven to 375. Place the tri-tip on the grill to sear for 4 minutes per side. Remove from the grill and place on a parchment lined sheet tray. Using a brush ...

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 beef flavor. You can grill the roast whole or cut it ...

If your local market doesn’t carry it, request it at the butcher counter. You can grill the tri-tip whole or cut the roast into individual thick steaks, just don’t overcook it; it’s best ...

I checked in with my friend Bev, herself a retired food writer. I asked her if she’d ever grilled a tri-tip, expecting her to weigh in with the expertise that I lacked. Instead, she said no ...

It serves one cut of beef, the namesake tri-tip, from the bottom of the sirloin ... (The restaurant is a franchise of the Buckhorn Grill chain, which started in Northern California.) ...