[juanbenae]

can't believe with your culinary prowess you've never done a tri-tip! IMO one of the most versatile pieces of beef going. i had never heard of tri-tip either until i worked for what is now CALFIRE a couple summers in my late teens/early 20's. the fire house was big, big really big on them. Que it whole, cut it up into smaller bits for quicker cooking, use in a crock pot for stew and just about any beef need. i know there are better steaks cut, but i love the T2. usually buy a couple when i find them at a decent price.

places like safeway have a tendency to leave a thick layer of fat on the down side of the package so you don't see it and they used to piss me off some. i did eventually figure out that the fat layer is great on the BBQ in helping keeping it moist. i will often cook on the que just enough to get some grilling marks on it so it's sealed up some, then wrap it in foil for the last 20-30 minutes so it cooks in the juices. this also helps some in the uneven cooking challenges you allude to with the shape. that can also be a good thing if you have folks that prefer rare and more done at the same sitting.

love the T2