Tri-tip, we grew up on this stuff. Known for a hearty beefy flavor, and sometimes called the California Brisket but don't cook it like a brisket!
Season with salt pepper and garlic or a Santa Maria style rub and grill these babys over open fire to a nice medium-rare or rare then slice across the grain and serve with Garlic bread or put them in a sandwich.
PRO TIP: Our favorite Santa Maria style seasoning is made in the Garlic Festival rub made just down the road from where Grandpa used to raise a lot of the stuff.
