I started with a 2 1/4 lb beef tri tip. After rinse and pat dry, I sprinkled it with Kosher Salt, and coated it with pepper corns. I used good tri-color pepper, and cracked the corns using two cast iron pans; I then pressed the tri tip into the cracked pepper corns, and worked them over the entire surface. I let that sit in the fridge for about an hour and a half.

The Barbecue: I prepped a hot and cold side in my long smoker barbecue, and brought the temp up to about 350ºf.  I wrapped the beef in foil and put it on the cold side, with the hood closed, for thirty minutes. I then removed the foil, increased the heat of the fire, and placed the beef over the hot coals for thirteen minutes a side, turning once. My barbecue has a greater distance between the coals and the grill than a standard Webber, so, using a Webber, one must be more careful about the heat of the coals. Remove from the heat, and cover loosely for ten minutes before slicing; slice across the grain.

We served it with white rice, yellow corn, and an onion-garlic-mushroom-oregano mixture sautéed in olive oil and butter, after bruschetta made from the garden, and edamame from the freezer.

Fantastic.