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Puester

-L. wrote:
> wrote:
>> Just purchased some tri tip, but it's not exactly a roast and it isn't
>> quite a steak. They're log-like strips of nicely marbled meat, inch and
>> a half thick and six or so inches long. <insert rim shot here>
>> What do I do with them? <there's your straight line> Cut 'em up and
>> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
>> four pretty equal sides. If you've worked with this cut, how do you fix
>> 'em?
>
> Grill them whole over an open flame -medium to slow coals, with or
> without rubs. Awesome! You can also cut them into 3 pieces before
> grilling to speed up the process.0
>
> -L.
>

Cut them up and make kabobs. Grill vegetables separately either in a
grill basket or on skewers. Doing it separately gives you better
control of cooking times.

gloria p