Tri-Tip Roast for Barbecue (Maminha)

Season the underside of the tri-tip roast by applying an even layer of mustard.

Generously apply the bacon salt over the mustard on the underside of the meat.

Flip the tri-tip roast and repeat the process, spreading the mustard and bacon salt on the other side.

Skewer the tri-tip roast using a double meat fork, starting with the thinner end of the cut to ensure better stability.

Place the skewered meat over hot, lively coals and grill until it reaches your desired doneness, aiming to get a good sear on the piece.

Remove the meat from the coals and start slicing or 'casqueirando' (shaving off portions), preferably in thicker slices for the best result.

Remove any excess salt from the surface of the meat before serving and taste the piece.