Bob wrote:
> This thread reminds me: I somehow ended up with a tri-tip roast in my
> fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?
>
> Bob

The Central Valley, where I live, is definitely tri-tip country. I
like to grill them in my cheapo Brinkmann wIth the lid on. I use a rub
of salt, pepper, onion powder, garlic powder, and hot paprika. The
smaller roasts take about 45 min. over moderate coals. I use mesquite
charcoal and sometimes throw on a piece of fruitwood while it's
cooking. I'm using grapevine at the moment- works very well.

D.M.