Thai dipped beef tri-tip

In a mixing bowl combine minced garlic, bruised chopped lemongrass, grated ginger, grated onion, fish sauce, soy sauce, seasoned rice vinegar, ground coriander, cumin, turmeric, cayenne, brown sugar and a little vegetable oil; whisk.

Put the tri-tip in the marinade and poke it all over with a fork, 60 to 75 times.

Cover and marinate in the fridge 2 to 12 hours, tossing and poking a few times; this one went exactly four hours.

Drain on paper towels and brush off a few chunks.

Roast over indirect, fairly low heat on the coals, 300 to 325 for most of the cook, brushing with marinade and turning occasionally, to 130 to 135 internal (pulled at about 132); undercooked tri-tip can be chewy.

Boil any extra marinade to sterilize it before brushing it on or serving it.

Rest at least 10 to 15 minutes, then slice across the grain.