The Secret to Cooking Tritip
Tritip is a triangular cut of beef (hence “tri”) coming from the bottom subprimal cut and is a high quality sirloin roast. It’s a high flavour and tender cut if cooked correctly that’s sure to please.
Wagyu & Kobe Steak
There is nothing worse than going to a restaurant and having to send your steak back when it is not cooked properly. It’s even worse at home when you cook your steak wrong, because the only person you can blame is yourself and there might be no way to fix it. Using this tried and true method, you will never screw up cooking a steak again. You will be able to put a $100 steak on the grill with no fear of overdoing it.
Backyard Brisket
Brisket is the most intimidating meat of all of the big BBQ meats I cook. It can be challenging because it is so big, so expensive and its hard to perfect the tenderness. Not to mention that it has 2 muscle groups that are both usually done at different times and temperatures. With this basic backyard method, you will be able to nail brisket every time and impress your friends, family and Instagram followers.