In California, if you're cooking one tri-tip roast, buy USDA Choice at Ralphs, which is much better than Vons/Safeway/Albertsons etc.. If making two or more, buy USDA Choice at Costco. Some Ralph's stores offer USDA Prime tri-tip, which is everything you would hope it to be, but you're not ready for it, so wait until you are a master. Look for healthy, bright, not too pale, but not too dark, red flesh, with no sign of browning. Roasts that show surface moisture should be avoided. Among equals, try to find the roast with the most white marbling through the meat. Tri-tips are two to a cow, and are removed intact, so size will not vary much. Count on one roast for three hungry adults or 4-5 adults if served with sides worth eating. I must warn you- if you follow these directions, you and/or your guests may want to eat little else. Also, it makes the best next-day sandwiches, hot or cold, so it always helps to buy a little more.
For seasonings, we'll keep it simple. Kosher salt, fresh ground black pepper, garlic salt and Lawry's seasoning salt. Kosher salt and fresh ground pepper are very important because they add texture and intensity to your crust. They absorb smoke and standout well in each bite. Regular table salt and pre-ground pepper will just soak into the meat. Ignore this advice at your own peril. Also, whether you are using gas or charcoal, get some hardwood chips or chunks. Most BBQ woods will do if you don't have the options, but you have a choice, use oak. Oak is good for little else, but it's the best for beef like tri-tip and brisket. It you've had real Texas barbecue, your memories will spring back immediately.
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