Grilled Tri-Tip with Grilled Balsamic Red Onions

• Dry Rub
• 3/4 cup black pepper
• 1/4 cup garlic powder
• 1/4 cup paprika
• 2 Tbsp. dry mustard
• 1-1/3 Tbsp. ground red pepper (cayenne)
• 1-1/3 Tbsp. chili powder
• BBQ Mop
• 1/4 cup vegetable oil
• 4 cloves garlic, minced
• 2 cups apple juice
• 1 cup KRAFT Original Barbecue Sauce
• 1/4 cup LEA & PERRINS Worcestershire Sauce
• Red Wine BBQ
• 2 cups KRAFT Original Barbecue Sauce
• 1 cup red wine
• 2-2/3 Tbsp. soy sauce
• 2-2/3 Tbsp. HEINZ Apple Cider Vinegar
• 1-1/3 Tbsp. GREY POUPON Classic Dijon Mustard
• Balsamic Onions
• 3/4 cup balsamic vinegar
• 3/4 cup soy sauce
• 1/2 cup LEA & PERRINS Worcestershire Sauce
• 1-1/4 cups extra virgin olive oil, divided
• 16 each red onions, cut into 3/4-inch-thick slices
• 8 each beef loin tri-tip roasts (1-1/2 lb. each)

1. Dry Rub: Mix ingredients until blended.
2. BBQ Mop: Heat vegetable oil in saucepan on medium heat.
3. Stir in garlic, saute until lightly browned.
4. Add remaining ingredients; mix well.
5. Simmer on medium-low heat 20 min.
6. Keep warm until ready to use.
7. Red Wine BBQ: Mix ingredients until blended.
8. Balsamic Onions: Whisk vinegar, soy sauce and Worcestershire sauce until blended.
9. Gradually add 3/4 cup olive oil (or 3 Tbsp.
10. olive oil for trial recipe), whisking constantly after each addition; pour over onions in shallow dish.
11. Let stand 1 hour to marinate, turning onions after 30 min.
12. Remove onions from marinade, reserving marinade.
13. Grill onions on medium-high heat 4 to 5 min.
14. on each side or until tender, brushing occasionally with reserved marinade.
15. Brush each roast with 1 Tbsp.
16. of the remaining olive oil, then coat each with about 3 Tbsp.
17. Dry Rub.
18. Grill on medium heat 5 to 6 min.
19. on each aside or until thermometer inserted in thickest part of roast is medium-rare (130 degrees F to 135 degrees F), brushing occasionally with BBQ Mop.
20. Glaze with Red Wine BBQ; grill 1 min.
21. on each side.
22. Slice meat into 1/2-inch slices, then portion meat from each roast into 3 servings.
23. Top each serving with 4 oz.
24. Balsamic Onions.

rub, black pepper, garlic powder, paprika, mustard, ground red pepper, chili powder, mop, vegetable oil, garlic, apple juice, barbecue sauce, worcestershire sauce, red wine bbq, barbecue sauce, red wine, soy sauce, apple cider vinegar, poupon, onions, balsamic vinegar, soy sauce, worcestershire sauce, extra virgin olive oil, red onions, beef loin tri

Taken from www.kraftrecipes.com/recipes/grilled-tri-tip-grilled-balsamic-red-onions-144732.aspx (may not work)