Beef tri-tip

Do I love the book Serious Barbecue enough? Really, we're in deep danger of becoming a cook-the-book blog. My wife has proclaimed that she needn't ever have steak prepared any other than than using Adam Perry Lang's tri-tip recipe.

And I confess, that looks pretty good, doesn't it? Well follow the link for the recipe. Last few times I've done it with buffalo tri-tip. But with beef? Even better.

Juicy. Layers of bold flavour. And given that tri-tip has a thick end and a thin end, it makes it a lot easier to make one end medium well for my wife, and the other end rare for me.

Go make yourself a tri-tip tonight.