and worked out perfectly.
I bought a 2.25# tri-tip that was on sale at Safeway
at 50% off, since it was the last day it could be sold,
It was a burgandy wine marinaded.
I cooked it tonight for sunday dinner.
A few hours before cooking, I added about a half clove of garlic,
chopped into spears, and imbedded into it, then sprinkled with
rosemary and black pepper.
Next, I cooked it fairly hotly on a BBQ (mesquite coals),
for about 7 minutes on each side, to sear in the juices.
Next, I put it into the oven at 350 degree F,
for about 1.5 hours (in a covered dish),
to slow cook it and make it as tender as possible
After which I let it cool for about 10 or 15 minutes.
At which point it was mouthwateringly tender and fall apart
in your mouth.
Served with red wine and rice pilof.
So many times my cooking attems are culinary disappoints,
which is why I want to record this success,
so I can hopefully do it again someday!