HELP - Grilling Tri-Tip & Pork Tenderloin but Guests can't wait

I need to grill Tri-Tip and Pork Tenderloin but we have the 4th of July parade at 4pm which is about 1-1/2 hours long and the guests can't wait for me to do the grilling right after the parade due to different schedules. X(  So my dilemma is:

• Miss the parade and do the grilling so the food will be ready when the parade is over. SWMBO and parents will not like that.
• Grill the meat right before the parade and hold it in a cooler but now this opens up a ton of questions and concerns because I don't want to risk getting my guest sick.
• Grill the meat before the parade, then put it in the fridge and reheat after the parade which will still take a while.

So lets say I grill the meat and hold it in the cooler during the parade. The Tri-tip will be grilled up to internal temp of 120-125 degrees and the Pork tenderloin to 140 degrees. My concerns are the following:

• If I hold the meat in the cooler for 1- 1/2 hours, it is already in the danger zone and from research meat cannot be in the danger zone for more than 2 hours and supposedly for more than 1 hour if the meat is over 90 degrees :(( :((
• If I hold the meat anyway, I don't want to risk further cooking by FTC. Would letting it rest for 10-15 mins and then FTC avoid this?

What the heck would my fellow eggheads do in this situation??