So, when are you BBQ ing again? I'm getting hungry.

Here's my recipe for tri-tip. I'm sure anyone that's had it can vouch for it's flavor.

This is for each tri tip, generally in the 3-4 pound range.
1 Tri Tip- 3-4 pounds

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon chili powder, or cayenne pepper

Trim all but about 1/4 to 1/2 inch of the fat off the tri tip. Coat with olive oil. Set it aside for 30 mins. Mix up the spices, rub the tri tip liberally with the spice mix. Wrap in foil and allow to sit at room temperature for at least 30 mins, the longer the better. Get your grill ready while it's sitting. If you're using a gas grill, get it up to the 400* range, turn one of the burners to low, as low as it can get. If you're using charcoal or wood, once the coals just go grey, and there's still little flames dancing around, you're good. Spread the coals to one side of the bbq.

Put the meat on the hottest part of the grill, fat side up. Sear for 2 minutes, flip and repeat. Once this is done, find your cold spot on the grill, either over the burner you turned way down, or the side of the bbq with the least amount of coals. Place the meat, fat side up on the cold spot. Close the lid. Walk away. (Don't be tempted to lift the lid, unless there's a fire from the fat dripping, if so, adjust the meat so it doesn't drip on that spot) For tri tips on the smaller side of the scale, allow it to cook about 20-25 mins, flip and close the lid again for another 20-25 minutes. For larger ones, go about 25-30 minutes each side.

Adjust the time for your level of doneness.

Eat up.

Great minds think alike Ralphy. I seaoned mine up this morning and will be getting it on the grill in a little bit. Got the corn all buttered and seasoned up as well. Dinners gonna be tasty today

Ive got my plate ready Ralph