I just got a question on my Facebook page the other day that is very time appropriate:

Eric Metzger

Oh Chef, Just what is tri-tip? We don't have that "cut" here. I think it is a bottom sirloin? Everyone from CA makes it sound so good. How is it prepared?

I went to high school with Eric here in California.  These days he resides in Texas, and it points out that there are still a lot of regional foods that aren't identifiable across the country.  And the Tri Tip roast is one of them.  And you are right, Eric.  It’s the cut of beef that is at the bottom or the sirloin, sometimes called the triangle roast.  There are only 2 of these pieces of meat on each steer, so sometimes it is just cut into cubes for stew meat with other pieces of sirloin.  Or it is ground into hamburger. 

But barbequer's  particularly here in California and in the southwest, prize this small (usually 2 1/2 pound) roast for it’s flavor and it’s low fat content.  The most common way you'll see it prepared is with a spice rub that is applied for at least a couple of hours, then grilled over indirect heat. 

Try asking your butcher to set one or two aside for you if you live in an area that does not "recognize" the Tri Tip cut.  I have a sneaking suspicion your friendly butcher will definitely know about the cut ('cause he's been probably keeping a couple aside for his own barbeque!).

Barbeque season is on us now, and this cut is PERFECT for it!  I am not too sure on the source of this spice rub recipe, but this is a good place  to start.  I'm sure once you try it, Eric, you'll know why we here in California rave about it.

Here's the link:  Southwest Spice Rub for Tri-Tip Roast.

Hey, care to share some other barbeque ideas as we get into the grilling season?  Can't wait to see what y'all are cookin' up!