Was fortunate to run across a USDA Choice tri-tip at Kroger on Friday. I guess they recently just started stocking these as I hadn't found one before and I'd seen references to them frequently here with the Brethren. After reading up on how to cook them AND noting that there is a throw-down in the works, I decided to give it a try (pun intended).
Decided to insert garlic into the tri-tip:
Then rubbed it down with Paprika, garlic powder, pepper, and salt:
I loaded up the pit with oak charcoal and a couple mesquite lumps. I've opted to do a reverse-sear at 250F.
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.
IMBAS Certified MOINK Baller