I love cooking tri-tip and picanha, both cuts off the sirloin of the cow. California bbq cooks championed and originated the tri-tip cut in Santa Maria. I've written about and championed this cut several times. For those who live in the great state of California, top block is the original cut of beef from the sirloin that the tri-tip is most closely associated with. Like our shoulder clod here in Texas, its a big piece of meat. In this video they break one down into huge steaks that they grill on a Santa Maria pit with a tri-tip. Man, this only goes to show that good bbq cooked well over live fire is universally excellent no matter where its from. Hope you enjoy the video.
