We were very happy with the first experiment with tri tip. The two were
trimmed down to little fat, slathered in warm bacon grease, then patted
with garlic powder, pepper and a touch of salt. (Bacon grease already
salty). I did them for about 1-1/2 hours in the Bradley with Hickory,
then another 10 minutes on the very preheated gas grill at the highest
setting to get a little bark. The result was a well done exterior,
quickly changing to a rare middle. The two were then foiled and later
chilled in the refrigerator. They were then thin sliced across the
grain on a commercial meat slicer.

We served them with grilled pickled onions, grated cheddar cheese and
prepared au jus if desired. Buns were the little hamburger-types like
you see in restaurants. The side was potato salad, and the meat was
warmed very gently in the microwave.

It was good enough that we decided it would be a great item to add to
our other favorites, such as ribs, pulled pork etc., and was definitely
and vastly superior to my regular brisket.

We had plenty to freeze up for later consumption, and were quite happy
with this first run-through. The grilled pickled onions on top were
very appropriate, BTW.
--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?