- 1 beef tri-tip (2 to 2 1/2 lb.)
- ½ teaspoon garlic salt
- ½ teaspoon fresh-ground pepper
1. Trim and discard fat from beef. Wipe meat with a damp towel, then sprinkle with garlic salt and pepper. 2. Prepare barbecue for direct heat. If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measu...