Kent's Famous Tri Tip Recipe

• 2 to 2.5 lb Tri Tip Roast, 2 inches thick
• 1.5 Bottle Big Acres Ginger Teriyaki Marinade
• 2 Cloves fresh garlic, coarsely chopped
• 1 Teaspoon freshly cracked peppercorns
• 1/4 cup red wine

1. Rinse meat, pat dry and place is large glass dish.
2. In a small bowl, mix together 1 bottle Big Acres Ginger Teriyaki Marinade, garlic, pepper and wine.
3. Pour marinade over meat to cover.
4. Cover dish and refrigerate overnight.
5. Discard marinade and pat meat dry.
6. Grill over low, direct heat until internal temperature reaches 120 degrees (about 30 to 40 minutes), turning 1/2 way.
7. Remove from grill and allow to rest for 15 minutes (internal temperature will rise to 130 to 135 degrees for medium rare).
8. Adjust cooking time accordingly for preferred doneness.
9. Slice thinly across the grain at a slant and serve with extra sauce.

tri, marinade, fresh garlic, freshly cracked peppercorns, red wine

Taken from cookeatshare.com/recipes/kent-s-famous-tri-tip-31946 (may not work)