The tri-tip roast is one of my favorite cuts o’ beef. From the WIKIPEDIA- THE FREE ENCYCLOPEDIA ON THE WORLD WIDE WEB:

The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.

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In much of Europe, the tri-tip is usually sliced into steaks, known as “triangle steaks” in the United Kingdom. In France the tri-tip is called aiguillette baronne and is left whole as a roast.[2] In Northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Southern Germany and Austria Hüferschwanzel, and a traditional Bavarian and Austrian dish serves it boiled with horseradish. In Spain, it is often grilled whole and called the punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo, and in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril.

I like the tri-tip because it’s big and beefy—it’s ultimately representative what I think “beef” should taste like—and, as long as you have a steady heat source and a decent marinade, cooking tri-tip is relatively easy with predictable results. Asian-style marinades work well, as does grill/roasting. Also, the tri-tip is a lean cut of beef, so you can really pig out.

Tri-tip Roast/Marinade

• 1 tablespoon soy
• 1 tablespoon maggi
• 2 tablespoons worcestshire
• 1 tablespoon sweetened black chinese vinegar
• 8 cloves garlic, smashed and coarsely chopped
• 1/2 white onion, finely diced
• Juice of 1 lime
• 2 tablespoons olive oil
• 2 tablespoons oyster sauce
• Plenty of coarse ground red szechuan, green and black peppercorns (if you think you’ve used too much, then use some more)

Combine all ingredients, pour over tri-tip and turn to coat. Marinade overnight.

Fire up you grill—I like charcoal in a conventional kettle style Weber.

Here’s a technique I’ve come to use more and more. I use a chimney starter for my charcoal. Newspaper in the bottom ignites the bottom layer of charcoal, which builds over the course of 15 minutes to a towering inferno of blazing hot flames. Before dumping this, I like to place the grill grate of my mini Weber kettle on top of the flames and sear my meat, before dumping the coals and finishing the roast over indirect heat under a covered (and vented) dome.

Most timing charts will tell you about a 1/2 hour per pound, I would go less than that if you like your meat more on the pink side. If you have a meat thermometer, you can test for internal doneness. Turn once during roasting, and of course, allow the meat to sit for at least 10 minutes after removing from the grill.