I've read a few posts on this cut of meat and want to give it a try (on my BGE). Any recipes you recommend.

Did anyone else see Triple Tail at first read?

It's a Yankee thing, but good... Basically a sirloin mini roast. So much flavor and beefy taste. It's Usually ground up into burger.

Cook it like a steak, and SOP up juices with some home made bread.

cook it like a steak. I usually season and use a red wine vinegar as a mop over oak. I use a Greek seasoning I like on it.

I sear it on both sides then shut the egg down and let it bake to the desired internal temp.

family likes them. I think they are OK. better than tending 4 steaks cooked four ways for supper.

BGE Forum website has some recipies.

It's also HUGE on the left coast. When I lived in LA, that's pretty much all they served in their BBQ joints. It was very hard to find brisket.

Tri-tip is the primary cut used in Santa Maria style bbq. I worked in a winery for a few months in 06 eating it frequently. It's apples and oranges with Texas BBQ but still really good.

I used a variation of this recipe cooking for father's day a couple years ago and we all really enjoyed it.

http://www.winemag.com/Wine-Enthusiast-Magazine/June-2010/Santa-Maria-Style-Barbecue/