I just broil mine and smear A1 sauce on it.

Did anyone celebrate Pi Day with some pie today? I only had an apple pie from McDonald's, so I guess it's not really the holiday I go crazy for.

A1?! You meat murderer!!

You have to go underground here, meet a guy in an alley, and then plan the pickup to get tritip here.... not even the butchers know what it is ....(are the cows built different in the east?)......Definately miss that part of Ca and the central coast! vWhen I was much younger on the central coast, tritip was the "trash meat" and we got it dirt cheap, grilled it about 2/3 times a week, it was budget friendly. On a big night, someone would drive to morro bay and get shrimp or whatever for apps to go with the tritip

It's still pretty cheap, but I think people are starting to realize how good it is. Sometimes we see it for about $2/pound up in Northern California.

Is there an alley on the Axiom site where I can set up a buy and transport thru you or another in your beef gang?

I'll have to call my brother and order 50/100 lbs for summer and have him ship it. Last time I was out west I think it was $5/6 bucks a lb

I guess this is obvious in hindsight, but if you :

- pour a bottle of Smithwicks into a slow cooker...

- leave it alone with a corned beef brisket for 7 hours, adding carrots, onions and cabbage along the way...

- remove and plate the corned beef + veggies, then drop some kind of pot roast (what kind ? the kind that was on sale ;))) into the crock pot liquid for another 6 hours, along with more onions & carrots and some celery...

- remove the beef, then boil the remaining liquid for an hour or so until reduced by half to make gravy for the beef...

...you end up with all kinds of yummy.

The cabbage was good enough to make a meal on its own (sans beef etc..), and the gravy was exceptionally good.

I'm not hungry, but suddenly I have a hankering for meat. That sounds wonderful.

TriTip is a great cut for grilling.

Trim all but a thin layer of fat on the bottom. Cover with olive oil. Mash some fresh garlic and shmear everywhere. Then cut slits between the fat layer and the meat and insert slivers of garlic cloves. Sprinkle Kosher salt on both sides. Generous dusting of Granulated Onion Powder, Smoked Paprika, cover with freshly cracked black pepper.

Get the Weber going with Mesquite charcoal. Use a charcoal chimney and a piece of newspaper to start the coals. DO NOT USE STARTER FLUID. you may as well cook it in the engine compartment of a Tijuana Diesel Bus if you do. Add a second layer, wait until everything is white hot.

Cook it 6.5 minutes per side for medium rare (we do it 5 per side here). Let it sit for 5 minutes after you remove from the grill. Slice cattywampus to the grain.

Find a fresh (hot) French Baguette, like from C'est ci Bonne in Newport Beach, pour the drippings and make sandwiches.