Kevin's Spicy Barbecued Tri-tip
3 lbs. tri-tip roast
1/3 cup olive oil
1 tbsp. plus 1 tsp. Zatarain's(tm) Creole seasoning
1 tbsp. ancho chili powder
1 tbsp. ground sweet paprika (mild)
1 tsp. garlic salt
1/2 tsp. ground cumin
1 tsp. mustard powder
2 tsp. worcestershire sauce
1 tbsp. balsamic vinegar
Combine all the marinade ingredients and mix well. Cut the tri-tip into large chunks, each about the size of a man's fist. Place the tri-tip chunks into a plastic ziploc bag and pour the marinade over them. Close the plastic bag, removing as much air as possible, and move around the pieces of meat so that the marinade completely coats every piece. Place in the refrigerator for 2-6 hours. Remove about an hour before cooking so the meat starts to come up to room temperature.
I really like to barbeque the tri-tip over charcoals. The flavor really is noticeably better. Grilling over a gas grill is pretty good too, though. In either case the cooking is pretty similar: you want to prepare a hot fire on one side of the grill.
Grill the chunks of tri-tip directly over the coals or flames turning every few minutes so that all sides are well crusted, even a little blackened -- the crust is absolutely delicious, so don't shortcut this step. This should take about 12-15 minutes. Then move the chunks to the cooler part of the grill and cover your grill for another 10 minutes for medium rare, or a little longer if you like it more well done.
Let the tri-tip rest on a platter, loosely covered for 5-10 minutes, then carve in half-inch thick slices and serve.
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