June 28, 2010
When it comes to tri-tip, we're asking for your know-how

What's cooking on the grill in your back yard? Is it that tri-tip roast you've marinated for the past 24 hours?

If you're not grilling it, how will you cook it? Will it be placed in a smoker or on a rotisserie? Or will you oven-roast it, braise it or grind it up for chili?

How do you prepare your tri-tip? We want to know - and so do your fellow readers.

To vast numbers of home cooks, summertime cooking means tri-tip, the triangular-shaped cut of beef from the bottom sirloin.

It's a versatile and forgiving cut that lends itself to marinating and hearty spicing (think rub). And to leftovers. Fajitas, anyone? How about strips of tri-tip over fresh greens? Or a stacked tri-tip sandwich au jus?

Please share your tri-tip secrets and ... well, tips ... with us and your fellow readers. And what about the recipe for your best marinade? We'll use your expertise as part of an upcoming story on tri-tip, a.k.a. "Santa Maria steak."

Please e-mail Allen Pierleoni at Or snail-mail your letter to him at The Sacramento Bee, P.O. Box 15779. Sacramento, CA, 95852. In the letter or e-mail, please include your name and phone number so we can contact you in case we use your information in a story. You can comment in the field below, but do not leave your name and number here.

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