Summer-like weather outside = fun in the sun!

Since it's about 80* outside, I'm going to barbeque some tri-tip.  One of our favorites around here.  I think I will try this recipe today :)

California Tri-Tip Roast

2 3-pound tri-tip roasts
Sauce for Basting (recipe below)
Seasoning Salt Mixture (recipe below)

Heat your grill to a low temperature.

Use half of the seasoning mixture to coat all over the tri-tips. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Just keep a close eye out for flare-ups.

Continue to turn tri-tips about every 5 minutes. After every turn, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.

Seasoned Salt Mixture:
6 tablespoons salt
4 tablespoons garlic powder
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons white pepper
1 teaspoon onion powder

Mix together all ingredients in a small bowl.

Sauce for Basting:
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

Whisk vinegar and oil in a small bowl.