Tri tip seems to be a real big thing in California. The name refers to
a rather lowfat cut, but you can see it at booths at places like
football stadiums , where it seems to be understood that it'll be
marinated and grilled. Not especially spicy when I've tried.

Mike Tommasi wrote:
> miles wrote:
> > Mike Tommasi wrote:
> >
> >> What is Tri Tip?
> >
> > Tri-tip is a particular cut of beef that is typically used in the
> > southwest to make taco's, fajita's etc.
>
> OK, so spicy then? I would think PN would get overwhelmed, I think of
> Pinot Noir requiring more subtle flavours like roast pigeon. In this
> case I would go for a syrah, preferably of the southern kind (IOW not a
> Hermitage or even a St Joseph).
>
> --
> Mike Tommasi - Six Fours, France
> email link http://www.tommasi.org/mymail