Here's a good way to make sandwiches with your Independence Day BBQ leftovers. Randolph cut up the leftover tri-tip roast into thin slices. He made an au jus sauce. The sauce is simple. You just ...

Tri-tip barbecue is as important a part of California’s culinary history as anything created in the great restaurant kitchens of Los Angeles and the Bay Area. But you wouldn’t know it living ...

Chef notes. Tri-tip is a cheaper, tougher cut, but it magically transforms as it braises low and slow in a broth that gets flavored with my secret ingredient: French onion soup mix.

"Tri-tip is a cheaper, tougher cut, but it magically transforms as it braises low and slow in a broth that gets flavored with my secret ingredient: French onion soup mix," says Thiessen.

The tri-tip roast, beefy and juicy beyond its price, which rarely tops $8 a pound, is California patio food made for grilling. Seasoned with garlic, salt and pepper, cooked over red oak in a style ...