 | | Directions | SAUCE:
- In a medium saucepan, combine all of the sauce ingredients with 2 tablespoons of water.
- Bring to a simmer over medium heat.
- Cook for one minute and then set aside.
- Save half of the sauce for dipping and use half for brushing onto the meat.
RUB:
- Mix all ingredients together in a small mixing bowl.
ROAST:
- Allow the roast to sit at room temperature for 20 minutes before grilling.
- Coat the meat with olive oil.
- Season with the rub mixture.
- Grill over direct medium heat for approximately 5 minutes on each side until well marked with grill marks.
- Move the roast to indirect medium heat, cook to desired doneness (20-30 minutes more for medium rare).
- Brush the roast with sauce every five minutes or so as it is grilling.
- Remove from grill and allow it to rest for 10 minutes.
- Cut meat across the grain into thin slices.
- Serve with the remaining sauce.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Container: grill, medium saucepan, small mixing bowl
Servings: 6
|  | | Ingredients | | | |
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| - | | SAUCE: |
| - | | 1/2 cup ketchup |
| - | | 2 tablespoons white balsamic vinegar |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 tablespoon molasses |
| - | | 1 teaspoon soy sauce |
| - | | 1/2 teaspoon chili powder |
| - | | 1 teaspoon garlic - chopped |
| - | | 1/4 teaspoon celery salt |
| - | | 1/2 teaspoon liquid hickory smoke |
| - | | RUB: |
| - | | 1 teaspoon kosher salt |
| - | | 1/2 teaspoon celery salt |
| - | | 1/2 teaspoon fresh ground black pepper |
| - | | 1/2 teaspoon fresh garlic - chopped |
| - | | 2 pounds tri-tip beef roast |
| - | | 3 tablespoons olive oil |
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