Oakwood Grilled Tri-Tip - cooking recipe

Ingredients

2 (3 lb) tri-tip roast
Seasoning Salt Mixture
2 teaspoons fresh ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt
Basting Sauce
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

Preparation

Heat a grill to low (use Oakwood instead of charcoal if possible.).
Mix together the seasoning salt mixture. Whisk together the red wine vinegar and olive oil for the basting sauce.
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 with remaining seasoning mixture, 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.