If you live east of the Mississippi, you may not be familiar with a cut of beef most westerners enjoy called “tri-tip.” According to Wikipedia, the tri-tip is a cut of beef derived from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. And there is only one per side of beef.In the long-distant past, when local markets had butchers, this may have been a beef roast your mother or grandmother purchased for Sunday suppers. For the past 20 years, it’s been used in ground meat or cut up for stir-fry. The realization that this cut of meat is generally the same size -- and exceptionally versatile to prepare -- has created a strong market for it.One of Char-Broil®’s grilling fans recently submitted a super-fast recipe for plating a tri-tip in what seems like record time – with an assist from the The Big Easy® Smoker Roaster & Grill by Char-Broil®.