Originally Posted by Corky
I do indirect on the Performer until about 120 and then throw them onto the direct fire with the small cast iron grate I found at Home Depot (it is some kind of a Chargriller rectangle thing. Season with Oak Ridge Santa Maria or my current fave - Oakridge Competition Beef and Pork rub. When I do the sear I hit it with butter and a touch of agave. as an alternative I seasoned with Habanero Death Dust and finished with the agave. Hot and sweet. Here is what a recent one looked like doing it this way.
That is a beautiful tri tip my friend. Good job