Hi there, Woodie! Share the recipe with everyone. I've had it all my life, and I think it is great. We had it tonight with tri-tip that we started marinating on Saturday. I have looked at the Cooking Forum just briefly, and I'll have to visit more. I am a real regular over in Appliances and Kitchens/Baths and Remodeling, because we are finishing up a major remodel and all the pain that goes with it. For 8 months we were living in the basement, and cooking with just the microwave and the electric frypan. Since we've moved back into the house and have the kitchen almost done, now I can pay attention to the other Forums, like cooking and some of the gardening ones. But it's been first things first, and I've learned quite a lot about kitchen appliances from these great forums. I'm glad you enjoyed the marinade. I'll tell my 93 yr old Mother than her old recipe is still making the rounds!

I usually use my big grill to cook with wood. If im cooking then i am cooking alot. day 1: I find the person I want and freeze- day 2: I take a full carcus from the fridge allowing it to thaw for the day, cut into large pieces and soak in seasonings overnight- day 3: I setup grill by loading it with quarter cut logs usually 4-5 (depends on your grill), set a fire and allow entire blocks to burn until half covered in ash n coal, then i chip off coal pieces and push to one side and the larger pieces to the other side. i cut up the body into pieces and put head into open flame to burn off any hair,i only vent the side with large wood pieces and cook on the other side, only using hotter side to sear or burn off hair. I slow cook all day and add wood only if im cook 2 or more persons! ps good coating: mix one cup soy, one cup worcestershire, one cup italian dressing, 3 chopped bonnet peppers, 4 cloves garlic, 1/4 cup brown sugar, 1/2 cup ketchup, 1/4 cup thyme, 2 chopped onions, 2 bell peppers and 4 chipoltes!! mmmmmmmmmmm pss: the younger the meat the more tender- psss: just kidding but would work well with pork ;)

The Tri Tip roast is referred to by other names in different areas of the country. I found a website that lists a bunch of the steak names...scroll down to #4, Sirloin. Providing your butcher with that information might help. I have also heard a Tri Tip referred to as a Triangle Roast. It's not as though cattle in other States don't have the same muscles, lol, so it's simply a matter of getting the butcher to understand what it is you're looking for. I don't know about pricing in other areas, but here I can generally get them for under $3 per pound, untrimmed...sometimes as low as $2.50. I prefer them untrimmed because it is a lean cut, and why lard/oil/baste if I can get it with it's own layer of fat to do the work for me!! Some recipes on the web claim that the cut gets tough if cooked to med or well, but I have had it many times both ways (even if I prefer my beef mooing) and that is not the case. The only time I have had Tri Tip really tough is when it has been carved by someone who didn't know what he was doing. It is absolutely essential that it be sliced across the grain, and thin slices are better than thick. As I said, it isn't as tender as a Filet Mignon or Prime Rib, but it certainly isn't "tough" as long as it is carved properly. Another Central Valley staple is the bbq Tri Tip sandwich. Thinly sliced Tri Tip (freshly cooked or leftover) slathered with your favorite smoky barbecue sauce in a bun. Mmmmmmmm. Here is a link that might be useful: Tri Tip names

I know it is somewhat starchy too, but halved, baked acorn squash would be good. Bake upside down till the last 20 minutes, and fill the cavity with butter, brown sugar, salt, pepper and a dash of cinnamon and return to the oven. Acorn squash are so nice in the fall. How about an easy apple crisp for dessert with a scoop of ice cream on the side?