BTW, here is the recipe for that tri-tip shown further up the thread. Text in brackets consists of my comments:
3/4 cup salsa
1/4 cup tomato-based barbecue sauce
1/4 cup liquid from a jar of pickled jalapeños
2 tsp dry mustard
1/2 tsp salt
1 sirloin tri-tip or top sirloin (about 2 lb)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp meat seasoning (McCormick or Susie Q’s)
Sides [we did not make the beans, in part because the only beans that do not make me fart are black beans and they take too long to make]:
Canned ranch-style beans
1 loaf sourdough or French bread, sliced in half lengthwise, toasted and buttered
1. Combine marinade ingredients in a large bowl. Add meat; marinate for several hours or overnight.
2. Heat grill. (A charcoal grill stocked with oak charcoal is best, but a gas grill works well, too.) <---[I used gas and didn't add wood chips because I didn't have any. Might get some before I make this again next week.]
3. Wipe excess marinade from meat. Apply meat seasoning.
4. Grill steak over medium until cooked to taste, usually 25 to 30 minutes. For medium-rare, the temperature should be 145°F. [That's what the recipe says. But remember the temperature will continue to rise when you take it off the grill. I slightly overcooked it last time, although it wasn't dried out, so this time I may shoot for a little under 25 minutes.]
5. Let meat rest for 5 to 10 minutes. Slice very thin. Serve with beans and toasted bread.