Also, a cut of beef that was perfected in the Santa Maria, CA region. Tri-tip is essentially brisket, but leaner and smaller. Whatever anyone says, tri-tip is only tri-tip when it is cooked over oak coals with a dry rub consisting of garlic salt, oregano, salt and pepper (some variations occur). Tri-tip does not come with sauce, slow-roasted, deep-pit, or anything otherwise. Sliced thin and put on garlic bread (with salsa or mayo) is an acceptable means of consumption.
They got tri-tip at the Gary store on Fridays!
by Irish Pat November 20, 2009