Someone asked about Tri-Tip and so I googled it and this is what came up. Sugar
Tri-tip >From Wikipedia, the free encyclopedia FranksBachelorParty7.jpg/300px-FranksBachelorParty7 Enlarge Whole beef tri-tip, grilled medium rare Enlarge Whole beef tri-tip, grilled medium rare Table with 2 columns and 5 rows Beef Cuts BeefCutBottomSirloin.png Beef cut: Bottom Sirloin Steak type: Tri-tip (also known as: triangle steak, Culotte) table end The tri-tip is a cut of beef from the bottom sirloin primal cut. [1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. [ edit] In the US In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Most popular in the Central Coast region of California, [1] it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost. Tri-tip has become a popular cut of meat for producing Chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points. [ edit] In Europe In much of Europe, the tri-tip is usually sliced into steaks, known as "triangle steaks" in the United Kingdom. In France the tri-tip is called aiguillette baronne and is left whole as a roast. [2] In Northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Southern Germany and Austria Hüferschwanzel, and a traditional Bavarian and Austrian dish serves it boiled with horseradish. In Spain, it is often grilled whole and called the punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo, and in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril. This cut is very versatile in how it can be prepared. The traditional Santa Maria style of cooking is grilling at low heat over a red oak pit but the tri-tip can be slow-smoked, marinated or seasoned with a dry rub. It is cooked over high heat on a grill, on a rotisserie, or in an oven. In the U.S., the tri-tip has the meat-cutting classification Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
