1 Barham Family Farms tri-tip roast, about 2 pounds
Rock salt (available at Taste of Brazil in the City Market) or kosher salt
Trim the fat cap down to 1/-inch thickness. Slice the cap across the grain in 2 2/1-inch strips. Curl each strip into a "C" shape and thread on skewers, making sure the fat faces outward. Add the second steak on the same skewer. Rub the steaks with a generous amount of salt. Grill steaks over indirect heat on a charcoal grill with the cover down until a meat thermometer registers 125-130 degrees for rare to medium rare. Be careful not to overcook! Rest the meat for 5 minutes and knock excess salt from the steak, slice outer portions from the roast and serve. Continue to replace skewer on the grill until the roast is done.