- 2 (3-pound) tri-tip roasts
- Basting Sauce, recipe follows
- Seasoning Salt Mixture, recipe follows
Heat a grill to low.
Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
Seasoning Salt Mixture:
- 2 teaspoons freshly ground black pepper
- 2 teaspoons white pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon onion powder
- 4 tablespoons granulated garlic
- 6 tablespoons salt
Mix together all ingredients in a small bowl.
- 1/2 cup red wine vinegar
- 1/2 cup garlic-infused vegetable oil
- Whisk together vinegar and oil in a small bowl.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.