A friend showed me how many years ago. He'd get a big roast about 1.5 inches thick.
Work meat tenderizer into both sides of it with a fork,,...lots of charcoal,..let it get *hot* before you put the meat on the grill. It'll dry out if the grill isn't hot enough to sear it as soon as you put it on.
Only turn it once. The timing is a bit tricky. But it's a lot better than you would expect if you hit it just right.
A few of us would get together drinking beer and he'd grill a roast. We'd eat it like cavemen. Just cut a chunk off of it and eat it,...a beer in one hand, a chunk of grilled roast in the other.
That how they do it in California with tri tip roasts. A big old oak fire with the grill about 24" above. Lots of party stores has a gaucho cooking in the parking lot. Santa Maria seasoning.
