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 ;)

We don't eat that different in the summer other than taking advantage of all the fresh produce. I'm another who doesn't mind using my oven in the summer. We grill year round, but more-so this time of year and have more out-door type get-togethers with family or friends. As sides to a grilled meat, we eat alot of fresh green beans, okra, corn, TOMATOES, squash, zucchini, etc. Tons of melon. I absolutely love cantaloupe. We do seem to eat more cold meals such as some type salad - tuna, grilled chicken salad, taco salad, etc. I also love a fresh salad of cucumbers, tomatoes, purple onion with a bit of moz cheese and dressing. We forgo meat a good bit. A favorite is a variety of fresh veggies and "fried" cornbread (which is really a thinned down cornbread batter cooked like a pancake). tina

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

a sirloin tip roast would not be my first choice for roasting medium rare...I leave that for a loin roast or a rib roast.,...It will be a little tough. I would pot roast it. But if you are determined on a medium roast.....I would say a marinade would work very well....and for more than 30 minutes....over night would be best. If you sear it to a nice brown, chances are huge it will be over done. I would check temperature with an instant read and test in several different spots. would roast it at 425...until temp measures 115....cover and let it rest for 20 to 30 minutes....can't tell you how long because I don't know how cold it will be when you put it into the oven nor how many times you will open the door nor how much it weighs.