Well- No advice was forthcoming so I winged it. I marinated the tri-tip (threw the frozen meat in marinade in a plastic bag on Sunday and cooked it tonight.) I put it on a cast iron rack at the bottom of the Dutch oven, and used 9 pieces of charcoal underneath and 18 on top, and a roast about 1 1/2 pounds was done in about 30 minutes. Very moist and tender. Definitely a good way to cook it if you are going to end up with leftovers since it stayed so juicy (they tend to dry out on the grill.)
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