1 (2 ½ to 3 lb) Tri-tip, trimmed of fat
1 Tbsp. Lawry’s seasoned salt
1 Tbsp. garlic powder
1 tsp. dry mustard
1 tsp. cracked (coarse) black pepper
Mix together seasoned salt, garlic powder, mustard, and black pepper. Using all of the seasoning mix, sprinkle evenly over the tri-top on both sides, patting it into the meat.
Barbeque, covered, on one side for 10 minutes. (Set your timer!) Turn and barbeque, covered, on the other side for 8 to 10 minutes, depending upon the size of the tri-tip and how well done you like it. It will usually be medium-rare to medium. If you try to get it too well done, it will not be as moist and juicy? (Again, set your timer! – if large, 11 minutes first side and 10 second side.) Remove tri-tip and place on a plate or platter. Cover the whole thing, plate and all, with aluminum foil and seal tightly all the way around. Let set for 10 minutes. (Again set timer) Slice thinly and serve immediately with juices. (serves 4 to 6) Enjoy!
(LINDA'S RECIPE - FROM LYNN HOPKINS)
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