Santa Maria-Style Barbecue Tri-Tip Recipe

• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 whole tri-tip roast, (about 2 1/2 pounds) or 1 top sirloin roast (about 2 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 1 recipe

1. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
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3. the grilling grate. If desired, add a few chunks of oak that have been soaked in water for 30 minutes directly to the coals.
4. Rub steak with garlic and season well with salt and pepper. Place over cooler side of grill, cover, and cook, turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the steak registers 115 to 120u0b0F for medium rare, 20 to 30 minutes
5. If coals are not hot, remove steak from grill, add another quart of coals, and wait five minutes for them to heat up. Return steak to hot side of grill. Cook, flipping regularly until well-charred on exterior and center of steak registers 120 to 125u0b0F on an instant-read thermometer, 5 to 8 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice thinly and serve with
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garlic, sirloin roast, kosher salt, recipe

Taken from www.seriouseats.com/recipes/2012/05/santa-maria-style-barbecue-tri-tip-recipe.html (may not work)