Man, where are all my fellow cooks these days?
I wasn't able to find a tri-tip, so I bought a London Broil and a Top Sirloin for this one. Only major changes I made in the recipe (which I got off of the Virtual Weber Bullet forums at
https://tvwbb.com/showthread.php?37752-Santa-Maria-Tri-Tip) were picking a big handful of oregano, thyme, basil, and dill from my herb garden and adding them to the rub - it is more like a pesto rub than a dry rub. I also made about 3x the amount of basting/mop sauce and subbed olive oil for vegetable oil.
2.5 – 3 lb. Tri-Tip, fat cap trimmed
RUB
1 Tbsp fresh gr. Blk Pepper
2 tsp salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Rosemary
½ Tbsp Paprika
¼ tsp Cayenne Pepper
BASTE/MOP SAUCE
1/3 Cup Veg. Oil
1/3 Cup (½ Red Wine, ½ Red Wine Vinegar)
½ Tbsp Dijon Mustard
4 Cloves Garlic, Crushed
1 Tbsp Parsley, Minced
Rub Tri-tip with seasoning, wrap with plastic film and refrigerate for 3 hours. Combine Baste/Mop Sauce ingredients and emulsify with a hand blender or in a blender. Stir in garlic and parsley. Can make a head of time so ingredients can marry. Remove meat from refrigerator and let sit at room temp for at least a ½ hour before putting on grill.
Get enough coals hot for two layer fire inside a Weber. Clean and oil grate. Place Tri-tip on grate and baste with Mop Sauce. Grill for 3 minutes and turn and baste Tri-tip with Mop Sauce again. Turn Tri-tip every 3 minutes and baste each time. Cook Tri-tip to desired doneness. Remove to platter, pour remaining Mop Sauce over Tri-tip, tent with aluminum foil and let rest for 15-20 minutes. Carve against the grain
Pics coming.