Tri-tip

Pat the tri-tip dry and remove the silver skin and any excess fat.

Sprinkle generously with "More than a Whiskey" and gently rub in. Let marinate for at least 30 minutes (or longer, if you like).

Prepare an indirect zone (medium, 150–180 °C) and a direct, low-heat zone. Clean the grill grate and, if desired, lightly oil it.

First, grill the tri-tip over low direct or medium indirect heat until it reaches an internal temperature of about 54–56°C (medium).

For bold roasted flavors, sear briefly over direct high heat (30–60 seconds per side).

Note: Residual heat will raise the core temperature by about 1–2 °C.

Let the meat rest loosely covered for 5–10 minutes.

Slice thinly against the grain (note that the grain direction changes on tri-tip – adjust your cutting angle from the "tip" if needed). Serve immediately.

(Reverse sear method): First, cook indirectly to 50–52°C, then quickly sear over high heat and finish cooking to 54–56°C – for especially even and juicy results.