I did a party this past weekend for 230 people. Did 70 tri-tips: I
like my tri-tips very well trimmed; no fat or tissue. I had 3 bowls
of seasonings; fresh cracked black pepper, kosher salt, garlic powder.
Season generously with each especially the garlic powder. Wrap each
tri-tip in plastic and refrigerate overnight. Grilled directly over
oak hardwood. Cook until 135-140F internal; throw meat in an empty
ice chest and close the lid for about 10 min. or until ready To serve.
Thinly slice across the grain. Be sure to save all the juices that
will occur during slicing and pour over sliced meat when finished.
Did 172 half chickens: Mix a marinade of orange juice, pineapple juice,
apple juice and fresh lemons sliced and juiced. Add a dry mix of paprika,
chili powder, salt, black pepper and cumin. Mix well and pour over
chicken. Add several bunches of cilantro and refrigerate overnight.
Grill directly over oak coals until done.
