OK, one last party cook for the month. This time I took a very American recipe and made some Mexican adjustments to the ingredients. I started with a sirloin tip roast.
It looks like a typical pit beef rub but I replaced the paprika with chipotle powder, used Mexican oregano, and made the sauce with lime juice instead of lemon. Not the most radical changes but since the recipe's pretty simple I worked with what I had.
The cooking method remained the same: direct heat to sear and indirect (if necessary) to finish.
Not super-rare but still plenty pink.
To be honest I really couldn't tell any difference outside of the crust having a bit more heat, but it was still a nice piece of beef.