Tri-Tip is a Mainstay for California Grills
There's a story behind the Tri-Tip, and it's uniquely "California". This Golden State favorite is perfect for the grill, and our video for "Pepper-Crusted Tri-Tip with Garlic-Sherry Sauce" shows how easy it is, step-by-step.
In some parts of the United States they are just starting to prepare for grilling and soon-to-be summer barbeques.
But this is California, and for many of us the grilling goes on year ‘round—who needs to wait for summer? Besides, grilling is a fun, interactive way to combine social time and cooking. Since this is California, how about throwing something uniquely California on the grill? Tri-Tip was “born” in California in the Santa Maria Valley, and even at its beginnings it was meant to be shared with guests.
As the story goes, as far back as the early 1800s the rancheros would gather each spring to help each other brand their cattle. The host would prepare a Spanish-style barbeque for the vaqueros (our first cowboys!) after a long day of work. The beef was barbequed over a red oak fire and served with Pinquinto beans, bread and salsa. Fast forward to the 1950s and California’s Central Coast near Santa Maria; meat cutter Bob Schutz started using one of the muscles from the bottom sirloin and barbequed it “Santa Maria style.” Until that time, much of that bottom sirloin was used for stew meat or ground beef. The new cut that Schutz created was a triangular shape, hence, Tri-Tip!
Featured Video Recipe: Pepper-Crusted Tri-Tip with Garlic Sherry Sauce