Ingredients

• 2 (3-pound) tri-tip roasts
• Basting Sauce, recipe follows
• Seasoning Salt Mixture, recipe follows
• 2 teaspoons freshly ground black pepper
• 2 teaspoons white pepper
• 2 teaspoons cayenne pepper
• 1 teaspoon onion powder
• 4 tablespoons granulated garlic
• 6 tablespoons salt
• 1/2 cup red wine vinegar
• 1/2 cup garlic-infused vegetable oil
• Whisk together vinegar and oil in a small bowl.

Instructions

1. Heat a grill to low.
2. Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
3. Mix together all ingredients in a small bowl.
4. ;