Reply #10: Used to beach camp a lot. I like tri tip cooked over oak coals.

[pinto]

Tri tip is the triangular end of a beef loin. Has a layer of fat on one side. Spice liberally with your favorite BBQ rub. Marinate roasting veggies with whatever works for you.

Have aluminum foil, an aluminum roasting pan on hand for the beef and veggies, plus one for a "tent" On the beach, I'd also have fresh seaweed in a bucket on the side.

I make a hard wood fire, keep stoking it to build up a solid bed of hot coals. Place three or four flat rocks in the bed. When the rocks are good and hot, sear the tri tip fat side down on a rock. The idea is to get a crust. When browned well, transfer to the roasting pan, fat side up, replace over coals setting the pan on the rocks. Add the veggies around the beef. Here I'd add some drained seaweed to steam up the mix. Any soaked big leaf green would work, I suppose. Horseradish greens, mustard greens...Cover all loosely with aluminum foil, then tent with the other pan. A good size tri tip I'd leave for an hour and a half - two hours at least. Fat layer bastes the beef and veggies, keeps the roast moist.

Any beef roast would work this way I think. Nothing lean though - too dry. Something with some fat. Have fun in Yellowstone.