<p>I first heard of tri tip when we moved to this area 12 years ago. We’re south of Santa Maria. Anyway, I changed my mind about cooking the tri tip the oven and grilled it instead. I seared it and then cooked it on indirect heat as mom60 suggested. It turned out great. I use Susie Q’s seasoning, too and sometimes Pappy’s. S is going to have trip tip sandwiches all week!</p>
<p>“It always amazes me that people would use inferior cuts of meat for kabobs.”</p>
<p>The last time we had VIP’s over for dinner I was so worried about a recipe malfunction that I used filet mignon for the kabobs. One of the wives was certain that it was the marinade that made the meat so incredibly tender. She insisted on getting the recipe. Now, whenever I see her she tells me that it just doesn’t turn out the same way when she makes it. I would be embarrassed if they knew what I spent on meat for that night!</p>
<p>Thanks for the informative link, shrinkwrap!</p>
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<p>We don’t see tri tip here in south Florida so I did a little Googling and found this link from The Hitching Post for the frozen roasts. It sounds like something I’d like to try.</p>
<p>[BBQ,Tri</a> Tip,Tri Tip Roast,Prepared Meals,Deliver Mail Order by BBQ2YOU](<a href=“http://www.hitchingpostproducts.com/Tritip.html]BBQ,Tri”>http://www.hitchingpostproducts.com/Tritip.html)</p>
<p>Well, I cooked my tri tip from Costco tonight.</p>
<p>Was a little scared cause I don’t have a meat thermometer (hey, don’t judge me!!!) :)</p>
<p>I actually cut the roast into 2 pieces because I thought I could tell the doneness better that way. I first had the grill on high and seared both sides of the meat for a couple of minutes. Then I turned the grill to low and put the 2 roast pieces on the top grill rack. I could have probably cooked a little less time (honest, I knew my family would freak out if there was too much pink) - I probably had it on for maybe 30 minutes. After I made one cut into it to make sure it wasn’t too rare, I took it off the grill and let it rest covered with foil for about 10 minutes. Sliced it thin and told the family they could eat it simply like that OR I put out some salsa, shredded cheese, tortillas and a raw corn salad I made and said make your own creation.</p>
<p>S loved it! I loved it! H wasn’t home - but I think it was a success!</p>
<p>Yum! I grew up in Santa Barbara so tri tip is a way of life. I usually barbecue for 45 - 50 minutes turning once. On our gas grill which has 4 burners after preheating I turn off the two middle ones and just leave the outside burners on. Hitching Post is great also on the weekend Cold Spring Tavern makes awesome tri tip sandwiches.</p>