Grilled Tri-tip Roast

PLACE the Tri-Tip on a cutting board and remove the silver skin from the meat.

MOVE to a shallow container and pour the Sweetwater Spice Lime Jalapeno Bath over it, but saving a couple tablespoons for use later.

COVER and refrigerate for two to three hours.

DRAIN the marinade from the meat.

SEASON with Cattleman’s Grill California Tri-Tip Rub as it comes up from refrigerator temp.

MIX the reserved marinade with 2 tablespoons of Grapeseed oil and coat veggies in a separate grill pan, seasoning lightly with Cattleman’s rub.

PLACE the veggies on the second shelf of the cooker over medium to high heat. WAIT ten minutes and then move the Tri-Tip onto the grill, over direct heat, for 8 minutes per side.

REMOVE the meat from the grill once it probes to an internal temperature of 125ºF and cover, allowing it to “rest” for at least ten minutes before serving.

SLICE the meat against the grain, thinly, and serve