Salt-Crusted Tri-Tip

For years, I’d been hearing about a singular method of grilling beef: Crust it with enough salt to give half the population of Uruguay hypertension. Grill it to the color of coal on the outside, leaving the inside cherubic pink, then whack it with a knife to knock off the salt just before you serve it. I chalked up the description to the sort of hyperbole that runs rampant in barbecue circles. But lo and behold, there’s a Montevideano griller, Diego Seckback, who does just that. It’s anothe