re: When was the last time you bought meat at the market?

Frying up some hot n spicy lil sizzles as I type this.

I have zero energy for workouts eating like that. No thanks.

I buy mines from Costco or Sprout's. Prime grass feed.

3 days ago.

I think all vegans should get a green card.

No, not like the ones mexicans get;

but instead, a form of identification in the event cannabalism becomes a necessary act to survive a potential apocalyptic scenario - to keep the human race alive. You vegans will be the first batch I throw on my smoker. Grass fed meat is the tastiest.

Sounds like you're on that high carb diet. Have fun with heart disease

I just bought some goat at the farmer's market. Very lean.

Ground goat >>>> ground beef for almost everything except hamburgers.

Bro, give me some tips

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Bro, give me some tips

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Season it overnight with quality salt and fresh ground pepper (don't use iodized salt). I use either kosher salt or pink Himalayan. Get a pepper grinder and good quality peppercorns, not the bland preground stuff. I also add a little conecuh hamburger/steak seasoning to mine (but that stuff is really hard to find anywhere except online). Go very light if you use anything besides salt and pepper. Maybe garlic and onion powder at most. Trimming excess surface fat will prevent grill flare ups.

I'm not big on marinating tri tip (maybe London broil). But if you do, use a 50/50 soy/Worcestershire sauce, let it soak a day in the fridge, dry it out to surface dry (don't pour marinade on it while cooking either. It'll frick up your crust), coat it with a light coat of salt and a shite load of fresh ground pepper while it gets up to room temperature, an hour or two. You always want to have the steak surface dry before tossing on the grill, I use paper towels. There's plenty of juices inside. And you'll trap them inside if you sear it fast.

It helps to cut it into smaller, even thickness steaks. It makes it easier control the doneness. A whole roast at once, and you'll have rare to well-done pieces. With a group, than can be a good thing. I'd rather have mine all medium rare.

Cook it hot as hell. Don't skimp on coals in your chimney starter, especially if they're thick. Flip it after 5-6 minutes. If it's thick, you may need to cover it with the lid. If it needs more than 10-12 minutes with the lid, it may need to be flipped again and close the top grates. Get an instant read thermometer (I got the cheapest one recommended by Cook's illustrated off Amazon), and cook to whatever doneness you want. The rarer you cook it, the more tender it will be. Very loosely cover it with foil and let it cool about 10-15 minutes before slicing. Don't wrap it tight, or you'll saturate the crust with steam.

Obviously with tri tip, cut against the grain, like a brisket. The thinner, the more tender. Grilling smaller pieces makes it easier to know your grain direction. On a whole roast, it can change as you're cutting it. And that's can be the difference between a pretty tender steak and melting like butter.