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?

It's not always spicy, it just depends on how one prepares it.
Some people like to marinate tri-tip, but I typically just
season it with a mildly spicy rub - something like:

1 part sea salt
1 part ground black pepper
1 part onion powder
..5 part garlic powder
1 part granulated sugar
1 part ground chipotle pepper (adjust to taste)

brush it with olive oil, and smoke it over oak lump with a
few chunks of barrel stave tossed-in early in the cook, until
135-140F internal.

> I would think PN would get overwhelmed, I think of
> Pinot Noir requiring more subtle flavours like roast pigeon.

It really depends on the PN; there's plenty of inexpensive, fruit-forward
PN sloshing around California right now that would work just fine, though
I'd probably favor Zinfandel or Syrah myself. I would not bring out an
especially delicate wine for this.

> In this
> case I would go for a syrah, preferably of the southern kind (IOW not a
> Hermitage or even a St Joseph).

Sounds like we're thinking along the same lines.

Dana