I just had the best thing I ever did on the BGE in the last 3 years. Tri-Tip. Thawed, EVOO, Lawry's Seasoned salt and Lawry's Garlic salt, pepper, and Worstcherchstthershire sauce (you get the idea). Indirect @ 250-275 until 120 internal, then a "reverse sear" (idea I think courtesy of Nature Boy and others) up to 650 for a minute or two on each side. OOh-ooh. That Tri-Tip is one mighty flavorful piece of meat. Easy to do. If you want to make a great first-impression-kind-of-cook, you should consider this.