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Tri Tip

The Tri Tip is a cut that was rescued from the hamburger pile in the 1950’s US by an enterprising butcher. Popularized in the in Central Valley of California, the Trip Tip became the corner stone to what is know as Santa Maria-style BBQ.

The tri tip is traditionally rubbed with a strong garlic spice rub, slow roasted whole on oak, then sliced thin and served with beans and bread. When slow roasted to a medium to medium well, and sliced against the grain the trip tip becomes a star at the next backyard BBQ. I love to serve BBQ Trip Tips with lighter red wines such as Syrah or even our Brasas Cabernet.

Suggested Recipe Links:

Here’s a Recipe from Napa Valley’s Own Famous BBQ Joint Buster’s

Classic Santa Maria Style Tri Tip by Bobby Flay

Oven roasted Tri Tip from Food and Wine Magazine

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Cut From:

Bottom Sirloin

Suggested Methods: