Instructions: First, oakwood logs are placed in a pit with movable grate and burned until red-hot. Backyard chefs also can use charcoal mixed with oakwood chips and bark available at local markets. Once lit, the fire should be hot but not blazing.

Season the meat with salt, pepper and garlic salt to your desire or try some of our local traditions with Susie Qs Santa Maria Style Seasoning or F. McLintocks BBQ Chef Seasoning.

Do not trim off the fat before putting the meat on the grill. By placing the fat side over the fire first, the juice will come up through the meat and make it tender.

Sear the lean part of the meat over the fire for 5 to 10 minutes to seal in the juices, then flip over to the fat side for 30 to 45 minutes, depending on the size of the cut and the desired degree of doneness. When juice appears at the top of the meat, it is time to flip for another 30-45 minutes. The fat can easily be trimmed after cooking. It is important to slice tri-tip against the grain the long way, not across the triangle. It wont be a uniform cut but it will be more tender.

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