Tri-Tip Roast on the Grill

"Rubbed down with a simple rub or marinated all night in something delicious. Sliced thin for fajitas or enjoyed by itself with a nice baked potato. The tri-tip roast holds its own as one of the most tasty and also under-appreciated cuts of beef.  The term "tri-tip" is derived from the fact that the tri-tip roast is triangular-shaped and it is the tip of the sirloin. So, if you have your cow map handy (who doesn't?), then you know where this cut come from. Up until the 1950's, this very lean cut of beef was typically made into ground beef. If not sliced thin and against the grain, it can be quite chewy, so it was just easier to ground it up into burgers.  Our friends out in California are credited for changing all of that when the tri-tip itself became a local specialty in Santa Maria. They loved it so much that the tri-tip roast is still occasionally labeled the "Santa Maria Steak".  Since there are only 2 tri-tips on each cow, it actually is a little harder to come by in some supermarkets these days.  Another sign that the tri-tip has come a long way since its ground meat days. Although tri-tips soak up marinades like a sponge, I like to keep it simple most of the time and prepare a simple rub. A simple, rubbed down grilled tri-tip is really hard to beat by itself.  In fact, I usually stick with the same method that made this cut so popular in Santa Maria. Tri-tips are great with a simple rub or salt, garlic powder and fresh ground pepper and then cooked slow over an indirect heat source. This simple rub allows for the taste of the tri-tip roast to shine through. I also love rubs like this because I can actually remember them without looking them up and I usually have the ingredients in the spice cabinet at all times! Lets take a look at how to grill the perfect tri-tip roast...."