Tri-Tip Tales: From Scrap Meat to Grill King

Tri-Tip Trivia: The King of the Grill

1. The Accidental Cut:
Did you know that tri-tip was once considered scrap meat? Before the 1950s, butchers would grind it into hamburger or toss it into stew meat—until a Santa Maria, California, butcher discovered its grilling potential. The rest is smoky, juicy history!

2. Santa Maria’s Claim to Fame:
Speaking of Santa Maria, this small Central Coast town is the undisputed capital of tri-tip. Their signature style? Oak wood fire, simple seasoning (salt, pepper, garlic), and served with pinquito beans. If you haven’t had it this way, are you even a tri-tip fan?

3. Not Just a California Thing Anymore:
Once a well-kept West Coast secret, tri-tip is now taking over grills nationwide. However, in the Midwest and East Coast, you might have to ask for it by other names like "Newport steak" or "bottom sirloin roast."

4. The Reverse Sear Secret:
Want to impress at your next cookout? Try reverse searing your tri-tip. Start it slow at 225°F until it hits 115°F internal temp, then crank up the heat and sear it to perfection. Juicy, tender, and a surefire way to get compliments.

5. Slicing Makes All the Difference:
Mess up the slicing, and you’ve wasted a masterpiece. Tri-tip has two grain directions—so always cut against the grain or risk chewy disaster!

**Bonus Fun Fact:
The largest recorded tri-tip ever cooked? A 1,700-pound monster grilled at the California Mid-State Fair in 2009. That’s enough beef to make a cowboy cry tears of joy.

Beef Battles: Tri-Tip vs. Other Cuts

Compare tri-tip to other cuts, sparking debate among meat lovers.

Tri-Tip vs. Brisket:
Brisket is the king of slow and low, but tri-tip gives you similar tenderness in a fraction of the time. Are you Team Brisket or Team Tri-Tip?

Tri-Tip vs. Picanha:
Both have a cult following. Picanha (a Brazilian favorite) is fattier and super juicy, while tri-tip is leaner with a bold beefy bite. Which wins your grill?

Tri-Tip vs. Ribeye:
If marbling is your thing, ribeye reigns supreme. But if you love smoky, sliceable goodness, tri-tip might just steal your heart.

Meat & Drink Pairing: What to Sip with Tri-Tip

Here’s some perfect drink to go with your meaty masterpiece. Don’t beet me up here for suggesting alcohol on a carnivore diet. I’m just saying if you were to induldge one night or you have guest over that are not strict carnivore, here is what I would suggest:

• Classic Tri-Tip (Salt, Pepper, Garlic) → Bold Red Wine (Cabernet Sauvignon, Zinfandel) 

• Spicy Dry Rub Tri-Tip → Smoky Bourbon or IPA

• Santa Maria-Style Tri-Tip → Mexican Lager or Malbec

• Reverse-Seared Tri-Tip → Aged Scotch or Dark Stout