Best tri-tips in Vegas?

I think the food adventure on my next trip will be places that serve California style Sirloin tri-tips.

I know Claim Jumper has it on the menu. Are there any other good tri-tip spots you might recommend?

I GOOGLED Best tri tip in Las Vegas & here is the results:

https://www.yelp.com/search?find_desc=tri+tip&find_loc=Las+Vegas%2C+NV

Are you talking about tri-tip roast or steak, or are you talking about smaller tips?

I prepare tri-tip (whole roast) regularly on the barbecue. It used to be a tougher piece of meat, but whatever the growers have done, it is now tender and very tasty.

Yes...that. I've made them at home a few times based on recipes from You Tube videos....but I've never had one prepared by a professional. I'd like to see how mine measure up.

I did some searching and found this place out in Henderson. I'll hit it up next week.
Live Fire Q

My local Whole Foods now has a smoked meats section in their meat department. They have smoked Brisket and smoked Tri-Tip. I think their tri-tip tastes better than their brisket, but I believe what I do to my tri-tip on the barbecue tastes even better. There is a Jack Daniels mesquite marinating sauce that comes in a bag at the super market. I buy my tri-tip from a market that carries fresh meats from Harris Ranch, a somewhat famous California ranch. I put the meat in the bag and let it marinate in the refrigerator for the day.

When I barbecue it in the evening, I use my Weber charcoal barbecue and use the indirect cooking method where the coals are in baskets on the two opposite sides of the barbecue. I put the meat on the grill with none of it directly over the coals and put the lid on (making sure the ventilation holes are open). I cook on the first side for ten minutes, then the other side for ten minutes, and then go five minutes on each side thereafter. After taking it off, I let it rest at least ten to fifteen minutes before cutting it. Tri-tip is a somewhat strange piece of meat because the grain of the meat goes one way on part of the roast and goes the other way on the other side of the roast. I just cut it and don't worry about going against the grain or with the grain.

Yeah, I noticed the grain on my last purchase. Supermarkets dont even stock that cut of meat around here (or most places outside the west coast as I understand). I've had to ask my butcher to give me a custom cut the three times I've bought it.

The final dish has been a big hit - I can understand the popularity. The rub and baste seem to seep into it better than other cuts of beef.

I'm looking forward to the traditional side items served with it as well.

You are correct that it is mostly a west coast cut of meat. I have no idea why. I took a meat smoking class from Harry Soo, first season winner of BBQ Pitmasters. He actually did tri-tip on his barbecue rather than smoking it. There were several Easterners there, and when asked, none of them had ever had tri-tip. As I said earlier, when I first had tri-tip many years ago, it was not nearly as tender as it is now. I know people who like it just as much as they like steak.

Never heard of them. I'll keep an eye out for them when next dining out.
Live Fire is one long block from my complex, but I've never even noticed it. Looks like it's in the complex with Barleys Casino.

The one in the picture is actually sliced wrong. It should be against the grain. It does make a difference in the toughness. I've been barbequing them for years. I've seen them as big as 4.5 pounds, but most go around 2-3. Oh. And Harris Ranch is in Fresno County. You should try their steakhouse on I5 at Coalinga if you're in the neighborhood.

Try marinating one of those suckers with a mix ofr favorite seasoning rubs, Worchester, and a bunch of fresh lime/orange juice, weighted heavy on the orange juice. Grilled with fire to the sides rather than directly underneath, about the same times as RM says. Letting it rest after cooking is essential. Can only find them at one place out here in Arklahoma, Sam's Club.