Tightend Tip (Sangria Soy Tri-Tip)

• 4 quarts sangria wine
• 1 1/4 quarts soy sauce
• 1 -ounce chopped chile pepper
• 1 large white onion, chopped
• 1 head garlic, peeled and chopped
• 2 tablespoons grated fresh ginger
• 18 pounds tri-tip beef
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1. In a 5 gallon bucket with a lid, add the wine, soy sauce, chile pepper, onion, garlic and ginger; mix well.
2. Add the beef to the marinade, cover, and let sit overnight, in an ice chest with just a little ice (you want meat to absorb marinade).
3. The next day remove the beef from the marinade.
4. Heat a grill to medium heat and the coals have a light grey ash.
5. Put the beef on the grill and slow cook for approximately 40 minutes for medium-rare.
6. Remove the beef from the grill to a cutting board and let sit for 10 minutes before slicing.

sangria wine, soy sauce, chile pepper, white onion, garlic, ginger, beef, a viewer

Taken from www.foodnetwork.com/recipes/tightend-tip-sangria-soy-tri-tip-recipe.html (may not work)