What changed
The content you know is still here. What changed is how you find it. Every way to cook tri tip now lives under The Cook, starting with Santa Maria style, the red oak tradition where it all began, then charcoal, smoker, oven and the rest. All 50 recipes sit in one place. The internal temp guide now opens with the doneness chart, since that’s what a lot of you come for. And every page is built for your phone first, because that’s usually what’s in your hand at the grill.
Why we rebuilt it
We rebuilt the site to make it easier to use and to get you to what you’re looking for faster. The answers were always here, but they were spread across too many pages and took too many clicks to reach. Now each page has one job, and the next step is always close by. Whether you’re buying tri tip, looking for a place to eat it, or cooking it tonight, the site should get you there quicker.
Why a Journal
Not everything fits on a recipe or a method page. A fall cook when the Santa Ana winds come through and it’s smarter to move inside. Tri tip at Thanksgiving, next to the turkey or in place of it. Events, news, and what we’re learning at the grill. That’s what the Journal is for.
We’ll keep it to a few posts a month, each with its own photo, so it stays worth reading. First up is Tri Tip for Thanksgiving, out well before the holiday.
What’s next
More photos are on the way, along with design updates over the coming weeks. The easiest way to catch new posts is the newsletter sign-up at the bottom of any page.