Instructions: The guy who owns the Red Oak BBQ-B-Q Company in Santa Fe Springs, CA was grilling this meat as a demonstration at the 1997 California BBQ Championships and he told me how to do it.

Take a 2-3 lb. tri-tip roast and trim off the fat. Cut the meat into chunks the size of a small womans fist and rub with a mixture of salt, black pepper and garlic powder, in a 40:40:20 ratio. Let the meat sit in the refrigerator, in a plastic bag, for at least 4 hours.

He grilled the meat over medium-hot mesquite coals. He was turning the chunks of meat constantly, moving them all around the grill. He pulled them off when the inside was medium-rare and the outside was well-done. Grilling time was about 20 minutes. This is a pretty tender piece of meat, so it doesnt need long cooking. He chopped the chunks into bite-sized pieces and served it covered with salsa fresca. Fresh salsa is a must-dont use the bottled stuff. Make your own or you can usually buy it in the deli section of most supermarkets, at least out West.

Bills Salsa Fresca:
By hand or in a food processor or salsa maker, chop everything into 1/4 to 1/8-inch pieces. Combine all ingredients in a large bowl and mix in lime juice and salt to taste.

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