This Tri-Tip is killer!
Everyone ALWAYS asks for more.
The key is the great ingredients and following the steps closely.
For gas grills: Pre-heat grill to high (use all burners).
For charcoal grills: use enough charcoal for medium low heat. You may have to spread the coals around the sides and leave an open area in the middle.
Rinse Tri-Tip and place on large plate fat side down.
Sprinkle half of the sugar evenly on the roast.
Then, liberally sprinkle Dizzy Dust on meat until it is thoroughly coated.
Turn roast over and repeat the above steps for sugar and rub.
Place Tri-Tip on grill (fat side up), close lid and set burners to low.
Cook until thermometer inserted in tallest part of the roast, halfway down, shows 135~. (I use the Brookstone GrillAlert right after placing the meat on the grill and it tells me when the meat is ready! www.brookstone.com).
Have a glass Dutch oven or large ceramic casserole dish near the barbecue and when the meat is done, transfer it immediately to the dish and put a lid on it. Use stainless steel chef's tongs for this (never use a fork!). Let the meat "seal" for 20 minutes. (If you used the GrillAlert, remove the temperature probe before putting the lid on the dish.)
Slice against the grain.
The roast does not take a long time to cook, even on low. It usually takes about 40 minutes for a 2-3 pound roast.
The roast will be partly burnt on the bottom and a bit less so on the fat side (top) but it will be medium rare on the inside and absolutely wonderful!
If your grill flares up when the fat melts, you can let it burn or move it to another area of the grill.
