What the hell is a tri-tip? I am originally from Texas and had never heard of tri-tip until I came to Cali.?

Answer 1

I'm from Texas and I have never heard of it either. You'd think we would know beef right.

Answer 2

The tri-tip, a triangular end piece of the sirloin, is one of the most venerable cookout cuts there is, almost a cross between a steak and a roast. They're somewhat tricky to grill, and can be very tough when cooked past medium-rare, so watch them carefully.
ADDED A RECIPE
Ingredients:
1 (1 1/2- to 2 1/2-pound) tri-tip, untrimmed (it should still have a layer of fat on one side)
marinade of your choice (see Tips and Related eHows for suggestions)
kosher salt and freshly ground black pepper
cooking oil
Steps:
1. Cover the meat with the marinade of your choice and let it rest, covered, at room temperature while you prepare the grill.

2. Light a charcoal grill and wait until the coals are ash-covered and the heat medium.

3. Wipe the excess marinade from the meat and season it on both sides with salt and pepper.

4. Use tongs and a paper towel to wipe a thin sheen of oil on the grill grate, and place the meat on it over direct heat. You should hear a slight sizzle, but the heat shouldn't be too high.

5. Grill uncovered, turning several times, for 35 to 45 minutes.

6. Test for doneness the easiest way by simply cutting off a small piece of one of the triangular ends. When the center of this small piece is an opaque pink medium-rare, the rest of the tri-tip has about 5 minutes of cooking left. Eat this corner yourself; it's the cook's sample.

7. Or check the meat as it cooks with an instant-read thermometer. Remove it when the temperature reaches 140 degrees F for medium rare. Also try the touch test, which is what true barbecue masters use. Press on the meat as it cooks and you'll feel it getting firmer. When it's medium-rare it will feel like a lightly flexed muscle, although this method takes practice.

8. Let the meat rest for 10 to 20 minutes before slicing. This helps it finish cooking through residual heat and stay juicy as well.

9. Slice the meat with a sharp carving knife against the grain, in the thinnest cuts you can manage.

Answer 3

Sirloin tip roast.

Answer 4

Its a roast.