Gaucho Ranch Original Chimichurri sauce (Safeway or World Market)

Everett and Jones Barbeque mild sauce use medium or hot if you want – I got it at Safeway.

Trim tri tip of any extra bits of fat – but no need to get too crazy. Use rub all over and be generous with it. Let it sit out to get to a non refrigerator temp so you aren't cooking a cold brick of beef.

Get a BBQ grill up to 500 – 600 degrees. Gas would work – I used Lazzari mesquite charcoal. On a non gas grill it can take a while to get this hot.

Put the tri tip in for about 4 minutes on each side.
Take it off set it aside.
Now drop the BBQ grill temperature to 350.

While you wait for that to happen baste the tri tip with the Chimichurri sauce and wrap it in foil to stay warm. The sauce has a pretty salty taste on its own but it adds flavor to the beef and it works great with the rub and bbq sauce you will add at the finish.

When you get the temp down to 350 put the tri tip back on for about 5 minutes a side, basting the top each time you switch it. Keep cooking and turning until you get to the internal temp you want. For a medium tri tip get the internal temp of the beef to about 135. 130 or 140 if you want it less or more done. The temp will rise a little as it rests.

When you get the temp you want take it off and wrap it in foil and let it rest for at least 15 minutes. It's really important to let it rest. If you don't all the effort you gave it will be wasted! I use the time to make other last minute stuff, clean up around the bbq etc.

When you are ready slice it thin – about the width of a #2 pencil – and add a little of the slightly sweet Everett and Jones BBQ sauce to the slices.

Make sure to cut across the grain of the tri tip at 90 degrees. Most of the cuts you buy will have sections running in 2 different directions. I cut it in half where the directions change to make it easier to slice properly.

Slice only what you need and just as people want it. It will taste really good the next day but only if you keep leftovers whole and not sliced. You risk it drying out if you slice it all at once.

The pecan rub, salty Chimichurri sauce, and slightly sweet BBQ sauce make for a great combination!