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I know someone talked about this at some point but I dont know if a method was ever posted, I did a search and couldn't find it. If so Mods feel free to merge. This should be a pretty cheap meal. Should be, my butcher in Lincoln sells it for $11.99/lbs., and its not a normal item, so they charge for a custom cut, I've read you can get them in a cryo pack at costco for a few dollars a pound, either way try it. Its really juicy and the rub is amazing, and if you have people who like meat more well done, the thinner ends will satify them, and you can have the tasty pink center.... This is basically a giant steak, so you can cook it fast. Equipment: Grill; preferably a coal one, light your fire, and keep the coals to one side, so you have a hot zone and a cooler zone. I use lump charcoal it burns faster but I like the higher levels of heat. Also get some hickory ready to add a touch of smoke while cooking. I think traditionally they use red oak, if you can find that feel free to use it. Remote probe thermometer. If you dont have one, get it. It makes for perfect meat every time. Rosating pan or large plate. Plastic wrap Foil Protein: 1 Tri tip. These run between 2-4 pounds, they normally have a thick fat cap on one side, leave this on. Rub: I'm sure you can buy this rub made, but most people have the powders anyway, and it will help use them. 1 Tbsp Kosher salt 1 Tbsp finely ground black pepper 1 Tbsp garlic powder 1 Tbsp onion powder 1 teaspoon cayenne 1 Tbsp dried oregano 1 teaspoon dry rosemary (or fresh, finely minced) 1/2 teaspoon dry sage This is not spicy at all, you can ramp up the cayenne if you want a little more zing to the thing, just dont go nuts you will end up with expensive taco meat. Mix all the above in a bowl. Method: This is the main way. I will add two alternates at the end. Start this the morning of or at least 5-6 hours before you plan to eat. I make cuts in the fat cap, some dont. Just take a knife and using the tip push into the fat (not so much that you are cutting the meat) and cut into a cross hatch pattern. Lay down a large piece of plastic wrap. Make sure its big enough to wrap the entire hunk of meat, coat the meat with the rub on all sides, really work it into the scored fat Wrap the plastic around it, and put back into the fridge, this will "dry brine" the meat, meaning the flavors from the rub will get pulled into the meat. About two hours away from cooking, take the meat out and remove the plastic, and put back in the fridge. This will allow some moisture to escape, and the rub should form a crust. Get your grill going, if its charcoal remember to keep most of the coals to one side, so you have a high and low heat area. For you gas guys, I dont know, turn it on or something. Have a small amount of wood on hand for making smoke, you dont need a lot, you just want to kiss it with smoke flavor, this isn't a smoked meat. Get the meat from the fridge, and have it ready to go. I used to think you needed to let something like this sit on the counter for an hour, but the guys at serious eats pretty much proved that wrong. I still do it if guests are over, it makes me look more "committed" or something. Once the coals are ready (or you gas guys hit the "on" button, man you better sit down that looked hard), put that bad boy on fat side down. Depending how how hot your coals are, you will get a flare up anywhere form 5 seconds to about a minute. Don't worry just flip that sucker and carry on. Keep flipping every 30 seconds until you have built up a nice crust. This should take about 5 minutes or so. Move the meat to the cooler section, for you gas guys that means turn the grill to low (man you look tired, you sure you dont need to lay down?). Fat side up please! Add the wood to the coals. Insert the probe thermometer, and close the lid. Let this go until you hit about 120. For me this is around 30-40 minutes. Take off, place in a roasting pan, and LOOSELY tent some foil over it. You want to hold the temp, but not reflect the heat back in that it keeps cooking some carry over will happen though. Let sit for at least 10 minutes. Once you are ready, cut across the grain. the thinner edges will be more done and the middle will be perfect medium rare. I think the tradition is to serve this with pinto beans. The fat cap will help keep this cut juicy as well, even the more cooked areas are very juicy. If there is any left (and if you're lucky there will be some), I make sandwiches the next day, and they are amazing. Alt cooking method #1 Insert the probe thermometer, and place the meat the low heat. Also add the wood for the smoke. Cook until you hit about 115. Pull probe. Place over the hot section, and cook until the crust forms. Remove and rest as above This will result in a slightly less cooked ends. Be careful or you can over shoot your temps, move quickly! Alt method #2 This will only work with coals. I discovered this method in a book called "Charred & Scruffed" If you doing this, get some grill gloves, they are cheap and it makes life a lot easier. Also a small shovel, so you can move the coals later. Remove the grate, set aside. Make sure its clean you will still need it later Make a large fire, very large Also you can only use lump coals for this, you need the higher heat to sear properly Mentally draw a line down the middle of the coals and, using the longest tongs you can find (this will probably be hotter than anything you've ever experienced - long tongs will help you get through it, as will the gloves). You will want this second, currently unused side, to flip the meat over onto. The reason for this is by the time the first side is done searing and cooking, the coals underneath will be far too cool (from oxygen starvation and heat extinction from moisture) to sear and cook the second side properly. This is why you want that second half of coals to be fresh and ready to sear and cook the second side of the meat. Place the meat DIRECTLY on the coals, fat side down. It wont flare, since the gap is to small for air to mix and ignite the fat. Flip the meat, its ready to go when most of the coals fall away from it. You might have one or two hanging on, this is ok. Use the tongs to pick it off once you have flipped. Repeat this for the second side, once done, removed from the coals. Move the coals to one side, and replace the grate. You can add the wood for smoke, the meat is so seared you will need to use hickory, and even then you will get just a wisp of flavor. Insert the probe, and continue as above.