There is an ‘art’ to grilling that goes beyond what most people do with their kettle type of grill that they own and use in their backyard.

I wanted to explore this art and craft more and I found myself going deep into the culture and history of grilling that goes on globally and when I tapped into this I realized there is a primal instinct that others could learn about and implement into their own backyard cooks. 

It has upped my grill game in a wonderful way and I want to share it with you. 

Something to consider is that when you take what you already own and expand more on HOW you grill - more so than research gadgets to buy - it will make you a better cook. 

Its okay to learn more recipes...but what about the METHOD of how you grill? That is what we are exploring here. 

I ‘think’ that boredom kills creativity. When you get bored you can go online and find a world of gadgets to add to your grill that will ‘make you a better griller’ and what gets lost is the primal instincts th...

Tri Tip is something you can not find everywhere - if you dont see it in the store, ask the butchers at the glass counter as they may have some in the back. Also, a small family style butcher shop may be able to get you some. 

This meat is super easy to cook - even with a variety of ways to cook it. Most sizes serve a family of 4-5 and its great next day sliced cold for a sandwich or reheated in the microwave for lunch. Something about smoked meat tastes great eating it next day chilled by itself or on a sandwich that my family enjoys. 

I will keep it simple - its a forgotten piece of meat in the shape of a triangle. It has grain going one way at the point and near the back larger section the grain switches direction. 

I did a recent cook with a Tri Tip on the amazing Kudu Grill and here is the finished cook before letting it rest on my wood cutting board of how I will slice it up.

When you get it at the store or butcher, You can save the meat for later by taking out the tip a...