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Ok Kids, it's tri tip roast and garden harvest meal time:
Take your tri tip roast. Rub with olive oil. Drip on several drops of a good jerk seasoning sauce, and rub in with the olive oil. Sprinkle on garlic powder, salt, and pepper. Let it come to room temp, then throw it over hot coals with one small piece of oak. Use a thermometer to bring it to 130 degrees in the thickest part. Pull it and let it rest for 10 minutes.
Slice against the grain in 1/4 inch slices. You will have everything from medium rare to medium well on the thin end.
Served with baked acorn squash from my garden with butter/brown sugar, sliced maters and orange sweet peppers lightly salted, also from my garden. Had to buy the broccoli and steamed it. It was a superb Labor Day meal.
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