Aldi's had them on sale today for 3.99 a pound and I picked up a couple. I've never cooked one, but I've heard they're real good. Any suggestions on cooking and preparation? Smoking, crock pot, oven? Rub and or spices?

If it is as lean as I think, baking or crock pot might be best to make tender. Sounds like a good cut for corned beef or pastrami, too. Going to Aldi tomorrow for a ham (excellent hams) and check it out. A good price!

It's a Wednesday only sale, (limit two) but they've had it the last two or three Wednesdays.

I've never eaten one of these either..

tri tip its a california thing..... I HATE CALIFORNIA . but tri tip is good on the grill med rare

YEP

we had one at the camp this week that was done sous vide, then seared. pretty durn good. it was a venison roast too. i've got a souse vide thing that my daughter gave me and i've never tried it, but after this weekend, i gotta give it a try.

I smoke it on the pellet grill at 250 degrees until an internal of 130 degrees. Pull it off and crank up the heat to high as I can get it. Then sear it a minute or two each side. Slice it fairly thin about grain and serve. Delicious.

Well, I wound up putting it in the crock pot. I poured beef broth over it and mixed in a packet of onion soup and a packet of ranch dressing mix. i covered it with baby carrots, onions, and a few red new potatoes. I cooked it on high for 8 hours. I thought it was pretty darn good. It was tender and had a good flavor. Thwe wifey (Rump roast) said it was best ever.

Are these under the ALDI brand or something different? Are they full shanks, or sliced or?

They're both, and under the Aldi brand, Zeb. The sliced ones come in a package that looks like a large flat iron steak. The roast, well, looks like a roast. It's easy to tell the difference. The sliced ones are great cooked as swiss steak or stroganoff. Both are choice black angus. Someone on this forum or another forum prepared and smoked one like a brisket. He said it was so good he'd never go back to brisket. I have one left and I'm going to smoke it just as I would a brisket with proper adjustment for size and weight.

I am confused....deucer02 said Sirloin Tip in the original title and then the thread switched to tri tip instead. Two very different cuts of meat. Sirloin tip is very lean and ends up tough if not slow cooked or in some way that adds moisture. Tri tip has a high fat content is an excellent cut of meat that, in my opinion, best served by cutting across the grain into 2" steaks and grilling like you would a ribeye. You will not believe how good they are. If you want to do the whole roast, rub it down good with Pappy's seasoning, grill over medium heat to medium rare, then take off the grill and wrap in two or three thickness of aluminum foil and drop it into a small insulated cooler and let it get happy for about 20 minutes then slice it as you would any boneless roast. you can serve it on sandwiches too.

As far as sirloin tip roast, I would just throw it in the trash.

This video shows you where(2.50 min.) the Sirloin Tip comes from on the beef round / hindquarter. This cut is very lean and can be use for lots of things. If you are watching out for fat, then this is your roast, although a boneless chuck roast has way more flavor. It will make great chicken fried steak if you run it through a tenderizer. I have probably merchandised and sold the beef knuckle / sirloin tip more than a dozen different ways.

Years ago I worked in a butcher shop where we brought in quarters of beef and broke them down into primal cuts and then retail cuts. I would keep my eye out for some high quality choice beef and cut out the sirloin tip (the first cut made on breaking down a hind quarter. I bought it and brought it home to my mom to roast for Sunday dinner. That was by far her favorite cut for feeding quality beef to a large crowd. Great memories. I had never even heard of a tri-tip back then,
althought I broke down many quarters of beef in those days.