1 Tri-Tip, fat cap, silver skin and sinew removed.

MOP SAUCE

1/3 Cup Veg. Oil

1/3 Cup (½ Red Wine, ½ Red Wine Vinegar)

1 Lrg. Tbsp Dijon Mustard

4 Cloves Garlic, Grated or Crushed

1 Tbsp Italian Parsley, Minced

RUB

Your favorite steak or brisket seasoning.

INSTRUCTIONS

1. In the morning:
   1. Season Tri-Tip with your favorite beef seasoning or rub (with salt), wrap with plastic film and refrigerate 4-6 hours, but no less than 3 hours.
   2. Combine Mop Sauce ingredients and emulsify with a hand blender. Stir in garlic and parsley. Allow ingredients to marry.
2. ½ hour before grilling, remove Tri-Tip from refrigerator, lightly dust beef again with your seasoning. Let stand at room temp.
3. Set up PK with 2 layer fire (briquettes doubled up).
4. Set timer to 3 minutes*.
5. Place Tri-Tip over hot goals, start timer and grill Tri-Tip for 3 minutes. Flip, re-start timer for 3 minutes, mop Tri-Tip.
6. Repeat #5 twice each side. The Tri-Tip as it is grilled and the muscles contract, it develops a third side. Repeat #5 on this third side.
7. Check Tri-Tip if desired crust is obtained. If no, repeat #5. If yes, move Tri-Tip to indirect side of PK and finish cooking under desired temperature is achieved.
8. Remove Tri-Tip to platter, pour remaining Mop Sauce over Tri-Tip, tent with aluminum foil and let rest for a few minutes or until your ready to carve.
9. Carve against the grain (Tri-Tip has two separate muscles that run in slightly different directions). The Mop sauce over the Tri-Tip now mixes with the rub, meat juices, fat and creates a fantastic board sauce.

* Timing the turns is simply to develop crust, char, etc. The mop sauce helps to keep the meat moist and reduces the meat surface from drying out.