That tritip turned out magnificent. Grilled to perfection +/- 60 seconds, but more importantly, that cow was remarkably well marbled, with the fat distributed remarkably evenly throughout the meat. The grilling temperature was perfect to liquefy the fat, so that as Dr. Pookie and I feasted on its flesh, each bite tasted as though it were dipped in butter. It tasted bad for you, and oh so good.