I'm cooking the beef for a Christmas, using a Grillmaster 4 burner gas grill.
I will have a 6 pound boneless New York roast and a 3 pound TriTip. I know it may sound odd to have both, but my daughter is fat phobic to the extent that she wont even try the New York if in her opinion it look fatty, as opposed to the TriTip she is familiar with (medium to well done, sheesh!).
But I refuse to ruin the TriTip. She gets an end piece.
I'm looking for the best methods for cooking both cuts medium rare and veggies simultaneously: Meat preparation (seasoning, fat cap trimming) temperature, timing, cooking vessels, meat to grill location, resting...wood chips maybe? Slow cooking? I dunno, I'm open.
Not a lot of recipes out there refer directly to a New York roast, and the 6 pound size seems to be a "in betweener" as a far as instructions go.
I'm no expert with a gas grill (more comfortable with the oven), but I know how to use a thermometer.