Great thing about tri-tips, it produces rare, medium rare and well done, all out of one cut of meat. The small triangular point always produces the most well done pieces. Makes it easy when serving groups of people that all have different preferences.
I marinate my tri-tips for 3 days in Chaka's MMM Sauce. Remove them from the refrigerator 2 hours before cooking. Sear them three minutes per side direct over the coals, then move them to indirect until internal temp is at 127 degrees in the thickest part. Then I remove them from the grill and let them rest on a cutting board under a foil tent for 15 minutes and then slice.
Rosemary is one of those herbs I always overlook or never think of. Finally got some and went grate on the chicken breast I grilled this weekend. I'll have to pick up some more.
Rosemary is great on pork, lamb and turkey and is very prolific. If you can find someone that has a plant, just break off a 8" or 10" piece. Strip the leaves on the bottom 2" and put it in a glass of water in the house for a couple of weeks. It will sprout roots and then plant it in a pot or somewhere in your garden. You will never have to buy it again. Handles all kinds of climates.