Tri – Tip Red Wine Marinade
1 – 2 1/2 Lb (more or less) trimmed Tr-Tip
1 – cup Red Table Wine (left over bottles work just fine)
1/4 – cup Red Wine Vinegar
5 – cloves Garlic (crushed)
1 – tablespoon Onion Flakes
2 – Bay Leaves
1 – teaspoon Red Pepper Flakes
Salt and Pepper to taste
Combine all and marinate in the frig for 5 hours minmum. I put everything in a “zip-lock” baggie.
I cook over a charcoal BBQ. The key to this Marinade is using a 1/4 “stick” of a wine barrel stave for the smoking flavor. I soak the stave in water for 3 to 4 hours. Oak is very dense wood and takes a long time for the water to penetrate into the wood.
I set up the BBQ with all the charcoal on one half, with the exception of 4 or 5 coals. The direct heat side has all the coals and the indirect heat side has the 4 or 5 coals with the barrel stave place on top for smoking.
Sear meat on both sides over the direct heat and then move meat to the indirect side. i rotate and turn the meat every 30-minutes until the internal temp. reaches 140 degrees. Remove meat and cover for 10 to 15 minutes. At this temp, most of the meat should be med to med-rare depending on the thickness.