I don't want to brag, but everybody likes my BBQ'd Tri-Tip Roast. I take out of the fridge 1/2 hour before cooking and rub it with porterhouse spices mix. I then sear it on each sides for about 2 minutes rotating half way through, and then cook it off the burner about 35 minutes until the temperature is about 140F, and then off the grill.
Let it rest ten minutes and then carve across the grain. Because of the triangular shape, some slices will be Medium and others Rare. Serve with Adelaida's delicious mashed potatoes and gravy, steamed veg and horseradish and you're done. Everybody's happy and so am I.
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