re: Tri-Trip Preparation?

It might be my favorite cut. It's a marbled sirloin. Typically too thick to grill whole.

I hate to sound hack but reverse sear is a great option. Put it in the oven (assuming you have a probe thermometer...which of course you do) at 250 or so and cook until the meat reaches 130 or so for medium/medium rare. Then sear it in the skillet until it is brown like you like it.

Or cook in the oven as mentioned above. Remove from oven. Slice against the grain and fry for a couple minutes with some fajita seasoning.

I have also slow cooked them for drip beef. Awesome.