If you like beef you will love my take on Tri-Tip!!
First things first where do you buy a Tri-Tip? I have never seen it at QFC or Safeway but it's always available at Costco.
Why is it called a Tri-Tip? I am not sure either. I have searched the net and really could not find a great answer. I can only speculate that it has something to do with the way it is shaped and how the fibers run. If you were to slice this by hand it could be a little tricky. You can tell by the picture the meat fibers run in different directions. The picture I provided shows you where the fibers are and of course you want to cut across the grain. After you cook a Tri-Tip the fibers are not as noticeable so it might make cutting a little tricky. I am using a pro-Slicing machine so there is no issue for me.
This recipe is a snap. These are the ratios I used but it's just a personal thing. Montreal steak seasoning (4), Cinnamon (1), Ancho-Powder (4), favorite coarsely ground coffee (3) and Brown sugar (5). I purchased my steak seasoning from Costco but you can make your own. Mix it all up and apply liberally to your meat. Note: adding Coffee to the rub adds complexity and bitterness that is just wonderful.
So when I say apply liberally I mean cake it on!! You want to impart a lot of flavor into the meat.
133 at 8-12 hours produced awesome results. This time I used Certified Angus Beef. Not sure if this made a difference but it was awesome.
The Ultimate Tri-Tip cooking Technique