LOVE tri tip.... and I'm in the Midwest! We don't get it here. I have my butcher cut them. I remove the fat cap, season with s&p, fresh finely chopped rosemary, finely minced garlic and evoo. Cook using the reverse sear method. Set up the grill for indirect low heat, 275ish. Cooked indirect till 115-120 IT(personal preference) then pull and rest. While resting get the kettle screaming hot. Sear for a minute or so a side and serve piping hot.
Good luck and take pics however you roll with it!
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