That was beautiful, Moose! Interesting about the pounding. My wife ran into a recipe for slicing then pounding pork butt to about 3/4 inch, then hot cooking it on a cast iron pan or griddle on the grill, with peaches and a few other herbs. It is now one of our favorites, and it does come out tender, counter to expectation!
Now you've got me thinking how Tri-Tip would turn out using this method...