Tri Tip: Time and Essence

A heartfelt “Thank You” to Santa Maria, California for the gift of tri tip (the tensor fasciae latae muscle from the bottom sirloin,  number 185C in the NAMP Meat Buyer’s Guide). This is my “go to” cut for those days when I really yearn for brisket but just can’t devote the time to an all day cook. It’s […]