It’s very gratifying to me when I hear that someone was inspired to try a new method or technique of cooking, or perhaps even a new cut of meat, by reading something I’ve written. My recipes tend to be simple-to-follow and use only a few ingredients. It’s the way I cook and I pass them along for all to enjoy “as is” or to interpret and make their own. This post by Johnny, a member of the Char-Broil LIVE Community Forum, makes me feel great. The only thing better would be to have shared in the tasty food! Hey Johnny – What’s up with that? ~ Welcome to the Cookout! Barry CB Martin
“Tonight we decided to do CB’s Hawaiian-Style Tri-Tip (page 87 of America Grills!) It was the first time I ever did a tri-tip. I seared it 3 minutes/side and then put it in a pan on the medium side of the grill. Next time I will probably make the medium side a little lower. The bottom of the tri-tip was done more than the top. All in all, it was good! Served with grilled pineapple and grilled corn (basted with garlic butter and salt).” ~ Johnny
Comment or ask questions on the Char-Broil LIVE! Community Forums: CB’s Hawaiian-Style Tri-Tip
Tri-Tip definition from Wikipedia
The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. The scientific name of this muscle is Tensor fasciae latae, inserted in the Fascia lata, the connective tissue covering the Quadricep femoris, also called Quadricep extensor, a group of four muscles which in turn insert in the Patella, or knee cap of the animal.