Yesterday was my turn to brave the new Standard Time. Weather was also cool enough for some comfort food, so I fired up a tritip. I first gave it a coarse S&P dose, and a balsamic marinade bath. I included some good size mesquite lump chunks on the charcoal for that nice smoke:
Had to get it closer to well done because my brother was dining with me, which was pefectly acceptable anyway-- retained it's tenderness very well. After resting a few minutes, I incorporated the juices into the gravy and made for a couple happy bellies.