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1/2 cup seasoned salt
2 tablespoons salt
1/2 teaspoon dried whole thyme
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
4 pounds beef tri-tip (may use 6 skinless chicken breasts)


Combine all the dry ingredients and mix together. Generously sprinkle the mixture onto the tri-tip or chicken and let it sit, covered, overnight in the refrigerator.

Just before grilling, rub the mixture a second time all over the tri-tip or chicken, making sure all sides are coated with the seasoning. Grill the tri-tip until the internal temperature reaches 130 degrees F, or the chicken reaches 160 degrees F. Let the tri-tip or chicken rest at least 10 minutes before slicing.