One tri tip roast ranging from 1 to 2 lbs. A little bit of sugar Barbecue sauce Fresh pineapple Red onion
So, to make this, you trim away the access fat from the roast and get your barbecue ready. I prefer coals because its been my experience there is a better flavor to it. To start, you need a fork. Stab the meat repeatedly with the fork all over. Sprinkle a little bit of sugar and spread it over the meat. The holes and the sugar will pull the other flavors into the core of the meat. Next, cover in barbecue sauce. My favorite is longhorn sauce. Then, put a few slices of pineapple across the meat then a few slices of the onion. Throw it on the cue until it is at your desired level of rarity. A one pound tri tip makes about ten 3/4 inch slices. Or 8 one inch slices.