I submit that you also must have an affinity for properly cooked tri-tip. Seems important.
Not to blow my cover as a non-LCL, but for me it's not necessarily about cooking a tri-tip, it's about knowing how to slice it properly. A properly cooked tri-tip that is cut wrong is just as bad as a poorly cooked one to me.
Blow your cover??? That just vets you even further. The cutting of a tri-tip with the grain is a cardinal sin. Got to adjust the angle half way through.
"The Ballpark burgers were free, why not eat them?" - Wabi-
