Mail Order Tri Tip Roasts




The Tri Tip is one of the best kept secrets of the culinary world. Its fame is spread by word of mouth, and what could be a better way to go? The Tri Tip gives us an economical cut of beef that proves itself over and over in the BBQ world. From Tri Tip Roasts to Tri Tip Tenderloins, grill a Tri Tip and see for yourself. Once you cut into and begin savoring each individual morsel, you will fall in love . . . and crave for more.


The Tri Tip is the heart of ARCA BROTHERS. We eat it, enjoy it, and pass along the good news to new Tri Tip converts. Try the Tri Tip and tell all your friends.
Super Tri Tip Recipe
ARCA BROTHERS Tri Tip Roast
1 tablespoon black pepper, fresh-ground
2 teaspoons powdered garlic
1 teaspoon granulated onion
1 1/2 teaspoons Hungarian sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon salt
1/2 cup truffle-infused vegetable or olive oil
Mix the dry ingredients together and then rub them onto the Tri Tip (both sides). With an ice pick or clean screwdriver poke holes on both sides of the Tri Tip roast (about a third of the way through) and then give the meat a light coating of the oil mixed with the dry ingredients so the flavors penetrate the Tri Tip. Let sit one to four hours and then begin grilling. After removing from the grill, let the Tri Tip roast sit from two to five minutes before slicing.
"Never let someone sell you a Tri Tip Steak. Ain't no such thing. You'll cook it and try to eat it, but it ain't gonna happen. And never let a butcher sell you a Tri Tip Roast with the fat cut off. You want the fat. The fat will burn off on the grill leaving you a fantastic cut of beef that can be cut and eaten like a steak. So, forget the steak and burn the fat. Now, that's barbequeing."
-- Justin Tyme, Internet Reporter and Food Critic
Mail Order Tri Tip Steaks Roasts
"You don't have to be a great chef to deliver fantastic Tri Tip dinners. The backyard barbequer can create a Tri Tip dinner fit for a backyard BBQ King and Queen."
-- Justin Tyme, Internet Reporter and Food Critic