Here's one for you guys...
Take your tri-tip and rub it down with your favorite dry rub. I use a combo of the McCormick's grillmates, spicy montreal + dry garlic & the BBQ rub, equal parts. If you like things spicy, add some dried chipotle or red pepper flakes. Throw it in a bag with some olive oil and let it season in the fridge for a few days (adding some Jack Daniel's and soy never hurts things, but don't overdo it, but this is not necessary). Get the grill good and hot and sear it, not to black, but enough to seal. Remove it and cook it the remaining time indirect over a pan of good sherry (not the cheap stuff you buy in the supermarket) to desired doneness. Let it rest for 20 min before tearing into it.
I think you'll like it.
