Tonight I grilled up a traditional California BBQ dinner of tri-tip, chicken and beans. I seasoned the tri-tip liberally with Kosmo's Cow Cover rub and the chicken got a coating of 2/3 Montreal chicken seasoning and 1/3 New Mexico chili powder. I cooked it all indirect over a 50/50 combination of Kingsford Competition briquets and mesquite lump (there's no red oak available in these parts) and reverse-seared the tri-tip (cooked to 130* indirect then seared direct to 135*).
It all came out very flavorful and tender. Kosmo's beef rub is no joke!