since the local grocery store has started carrying tri tip every once in a while, I usually stock up when they're on sale (close to expiration, marked down).

I normally season with SPG then reverse sear until internal is around 115-120. Get's a little close to over done, but I am fine with it.

It's good for the first day or so, but afterwards I find myself trying to figure out what to do with the left overs.

Hard crusty bread and horse radish is getting a little old.

what say you?

Sliced thin and make fajitas

WHATEVER you have left over chop it into small 3/8" pieces, sear it in butter and then add it tacos, chili, omlettes and more and more.

I just did two of them. SV at 110 for 4 hours. About an hour or less on the grill.

Make them in a sandwich,  maybe a club or a Philly cheese steak type deal with the authetic Philly styled canned cheese whiz...

fajitas with guacamole,

or sometimes a Korean BBQ sauce fusion deal served with rice and chopped onions or fermented paste

I quit cooking tri tip as soon as I discovered picanha. Give it a go if you can find it. Tri tip can’t touch it.