Grilled Tri-Tip

• 0.5 lb tri-tip roast
• 0.25 tbsp coarse salt
• 0.25 tbsp black pepper
• 0.25 tsp garlic powder
• 0.25 tsp paprika

Instructions

1. 1

   Mix the rub. Coat the tri-tip on all sides. Let sit 45 minutes at room temp.

2. 2

   Two-zone fire. Charcoal stacked on one side, empty on the other.

3. 3

   Sear over hot coals 3 minutes per side, including fat cap.

4. 4

   Move to the cool side. Cover. Cook to 128F internal, about 15-20 minutes.

5. 5

   Rest 10 minutes tented. Slice thin against the grain. The grain changes direction halfway through.