We asked you to share cooking techniques and marinade recipes. Here's a sampling:
I recently discovered an incredible and fast way to cook tri-tip. After years of either cooking it on the barbecue or in the oven, I now cook it on the large size George Foreman Grill. It is fast and the most juicy tri-tip I have ever had. It only takes approximately 25 minutes to cook for medium. Remove at an internal temperature of 140 degrees for medium, then cover with tin foil for at least 20 minutes, then slice on the diagonal. The reason it is so good, I think, is you don't have to turn it and it seers on both sides right away. One key element, though, is to find a tri-tip that is of even thickness on both ends. You can still use your favorite marinade or rub.
— Ted Mattingly, Modesto
I hate it when you go to a tri-tip fund-raiser dinner or a street fair where tri-tip is offered and it is cooked so well that it all takes on the same gray coloring and ends up looking and tasting more like roast beef than a tasty tri-tip. My family and I have enjoyed this simple recipe for almost 20 years: I take a large tri-tip and cut it in half so it cooks easier, trim all the fat, then rub on a layer of olive oil and then pat on a layer of McCormick brand Grill Mates Montreal Steak rub. I don't like to rub it on any sooner than when I am ready to grill it because, on those few occasions when we let it marinate overnight, it tasted much saltier. I then grill on the barbecue for about 10 minutes per side. If it looks done, I will take it off and start cutting from both ends — where it tends to cook quickest — to supply my daughter with her preferred well-done pieces. When it is slicing to medium-rare, I wrap it in foil for 15 minutes, while it continues to cook off the grill. This often allows me to save the center, rarer cut for the next day. Slice and microwave for about 30 seconds; it is great for medium-rare sandwiches.
— Michael Johnson, Modesto
Marinate tri-tip three to five days in Chaka's MMM Sauce. Barbecue 14 minutes each side. During the last five minutes, lay fresh rosemary sprigs across top.
— Ron Jennison, Modesto
Spade-L Ranch seasoning for beef is made especially for tri-tips and gives a delicious barbecue flavor even if you choose to broil your tri-tip.
— Kathleen Ford, Modesto
My family loves Basque Meat Tenderizer and BBQ on our tri-tip. It's a wonderful marinade consisting of burgundy wine, wine vinegar, salt, garlic, peppers and oil. It's the perfect complement to tri-tip and a winner every time.
— Carol Shour, Modesto
I work for Hilmar Cheese Co. In our cafe, we offer a weekly tri-tip barbecue special. I just wanted to share with you our recipe:
First, we take a 55-gallon barrel and partially fill at the bottom with mesquite charcoal. Cover the tri-tips with rub. You can do this a day ahead. We hang the tri-tips on hooks and let them slow roast for about one hour and 45 minutes. This gives the meat a nice smoke ring and a light smoky flavor. Let the tri-tip rest for about 20 minutes before slicing. The rub consists of paprika, kosher salt, black and pepper, chili pepper, cumin, basil, oregano and Montreal steak seasoning.
The meat quality is the key ingredient; use only choice grade or higher. When slicing, make sure you cut across the grain.
— Dave Gonsalves