i've always known tri-tip as a popular recipe in Western US, esp California - like this recipe from Sunset magazine http://www.myrecipes.com/recipe/garli...
so I wonder why it's hard to find in western Canada?
does anyone have experience preparing this cut successfully - easily - med rare ideally?
one question I have is - it has a thick part and a narrow thinner part - so how does one cook it evenly (kind of like salmon fillet - where one end (neck) is thicker - and tail is much thinner (I usually cut it and fold the tail under)
any details (dare I say "tips") would be helpful as I am not a confident roaster / bbq-er (except for salmon fillet from our local small fisher who seems very passionate and careful about her trade)
EDIT to add - yes, I searched "entire site" - and some advice / pro-con etc - just wondered how fellow BC people cook this cut - and if you prefer "flank steak" (with which I think most of us from BC are very familiar - London Broil?). thank you.
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