i guess i really am a central coast kinda guy

i only had a small cold sample, haven't even had the full lunch portion yet, but i must say: when i do tri-tip, i outdo myself.

my smoked tri-tip recipe is my own invention, more or less. it has the following advantages:

1) it takes about 2 hours including all prep and cleanup. compare to 8-9 hours for pork spare ribs.
2) it tastes friggin great. compare to pork spare ribs : d'oh, no advantage here!
3) tri-tip is leaner and thus healthier than pork spare ribs. okay, another point for tri-tip

most of all, it tastes friggin great and it's easy to prep, easy to smoke. i've been pondering an attempt at a smoker/grill hybrid recipe for steaks (e.g. new york strip steak). it will be a whole lot of work, with a high risk of ruining the steak.

perhaps if i were used to a charcoal grill i wouldn't consider it much work, but i'm a propane guy for steaks.