Instructions: Trim meat of excess fat and any tough membranes or stringy tendons. If using tri-tip roast, butterfly it (cut roast across the grain almost through, then open like a book). Overall thickness should be 2 1/2 to 3 inches. Mix salt, garlic salt and pepper; rub generously into meat. Cover meat and place in the refrigerator overnight. About 1 1/2 hours before serving time, build charcoal fire; when most of charcoal is burning, add chips or small chunks of oak to flavor fire. Sear meat over hottest part of fire, then move it to slightly cooler part of grill and cook, uncovered, until done. (Internal temperature of 145 degrees for medium rare; 160 degrees for medium.) Carve thin slices of meat and serve with juices.

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