To get everything out of a tri tip, it needs to be cut against the grain. Trouble is tri tip has two grain directions.
Ill see if i can find a pic i made describing the cut process.
Btw those abt look great!
I pulled it before the sauce set to my liking because the temp was way too high. Might have placed them too close to the coals to start.
Then I slice between the two grain directions.
After I slice up each side at an angle to give taller cuts. Someone snuck a taste test.
Slap some Mayo...
Take some yellow mustard and some better than bullion, and mix together.
Add some fresh cracked black pepper, and the slather sauce is ready.
I sauce when the meat takes on this color. Brush on all over fairly thick.