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Actually it is at my house.

The restaurants all seem to be slacking on them now. They trim off all the fat and the meat is overcooked. If you are staying at a house on the Central Coast, I would suggest you just buy one and cook it for yourself. Or, from one of the small barbecue stands you can find.

Restaraunts in the area include McClintocks in Arroyo Grande, San Luis Obispo, Paso Robles, all of which I can tell you are pretty good at meat. Or Jocko's in Nipomo, I hae heard is pretty good.

Here is my recipe for easy Tri tip.

Get an UNTRIMMED tri tip, for those of you outside California, ask the butcher for Triangle roast or bottom sirloin, it is the same thing. Tell them to leave the fat on it.

Get a good mixed pepper, herb and spice mixture. The ones that call themselves Prime rib rub will do and sprinkle a generous amount all over the meat. Slap it on good, take out all the agressions of the day on the meat, smack it around until all the spices are worked on well.

Two ways to cook, I prefer the oven but you can grill it too. Pretty much the same diff.

for oven, Place in roasting pan, fat side up, and put in 400 oven for about 30 min, or until the fat has made a brown crust. Check to see that the meat is not raw but rare is very good. Cut and serve,

for grill, you need lower heat. keep the meat higher on the grill and not too close to the coals. You will need to turn the meat over at least once.

Bon Appetite.