Join Date: Dec 2015
Location: Overland Park, KS
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Re: Antipoison Creek
Tri tip is a staple of ours. We often grill it on the boat. It's a muscle very few know what it is so they don't buy it, let alone know a good technique for cooking it.
I like to wet rub it and put it in a freezer bag so it infuses the meat. It is tender enough as a steak to not need marinating.
I know it's big on the west coast. Like brisket in Texas. When you say "staple of ours" do you mean your personal circle or the entire area/coast?
Chrysler Buccaneer 18
If you want to save the world...eat farm-raised oysters!
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