Season your meat, rub it in and let it sit for about an hour to make sure the seasonings set into the meat.  You can leave the meat out on your kitchen counter covered with saran wrap as well and get the meat to room temp.  The meat cooks more evenly if it gets put on the BBQ at room temp

Heat up the BBQ grill.  When good and hot – sear each side of the tri-tip about 3 or 4 minutes each side.  Do not burn.

 When finished searing turn off back two rows of burners and place tri-tip off the hot burner and close lid and let the tri-tip cook for about 20 minutes and test for doneness.  Doneness will depend on the thinness of the tri-tip.  You can use a meat thermometer to test doneness.  Investing in a good one really pays off if you are going to do much barbequing.  A basic meat temp guide is as follows:

    Rare              140 degrees

    Medium Rare 150 degrees

    Medium         160 degrees

    Well Done      170 degrees

To test meat – put thermometer needle into center of meat and wait for the gage to reach its high point.

You can take the meat off a few degrees short of your goal and let it rest and the meat will still continue to cook for a while. Wrapping in tin foil will cook it more.  You should let it rest about 5 minutes before cutting.

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