Well all I post on lots of tri tip threads. Finally time to show you all my favorite tri tip recipe. I almost always cook them 2 at a time. I trim all the fat cap and freeze for later sausage making adventures. So I trim, then I jaccard the tri tip(forking works well too). Then I take both and put them in a ziplock bag with kikkoman teriyaki and 6-8 crushed garlic cloves. I let this sit for an hour or so. Flipping when I go for a beer.