Adapted from "Weber's Real Grilling" by Jamie Purviance (Sunset/Weber, 2005) For the tri-tip: Brush the tri-tip all over with olive oil. Combine the salt, pepper and garlic powder in a small bowl and ...

If John Burroughs ever invites you to his home for a tri-tip barbecue, take my advice. Say yes! Burroughs is a master of the grill. In fact, I’ve counted four of them in his yard. But I’ll bet he has ...

Make a rub by mixing all of the dry spices for the tri-tip. Generously rub the roast with the dry rub mixture. Wrap the roast in plastic and place in the fridge at least 4 hours or overnight. Unwrap ...

If you’re a proud Californian, you’ll listen politely to a Texan bragging about brisket or a Carolinian rhapsodizing about pulled pork. Then you’ll set them straight about barbecue: Tri-tip is the ...

Tri-tip roasts were on sale at my favorite meat market last week on a buy-one-get-one special, and who could say no to that? The thing is, I confess that I’ve never cooked a tri-tip. They weren’t even ...