Grilled Soy and Lime Beef Tri-Tip

• 1 1/2 cups apple juice
• 1/4 cup soy sauce
• 3 tablespoons seasoned salt
• 3 tablespoons dark corn syrup
• 2 1/2 tablespoons fresh lime juice
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons MSG (optional)
• 1 teaspoon minced garlic
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1 beef tri-tip (approximately 2 1/2 pounds)
• 2 beef bouillon cubes

1. In a shallow baking dish or resealable plastic bag, combine the marinade ingredients and mix well.
2. Add the beef and cover or seal.
3. Marinate in the refrigerator for 4 to 12 hours.
4. When ready to cook, grind the beef bouillon cubes into a powder.
5. Remove the tri-tip from the marinade, discard the marinade, and pat the meat dry.
6. Sprinkle the meat evenly with the bouillon powder and pat so it adheres to the meat.
7. Build a charcoal and/or wood fire on one side of the grill, leaving the other side void.
8. This will create two zones for cooking, indirect and direct.
9. Grill the tri-tip directly over the hot coals (approximately 500F) for 4 to 5 minutes on each side.
10. Move the beef to the cool side of the grill (approximately 300F), close the cover, and cook for an additional 30 minutes, or until the internal temperature of the tri-tip reaches 135 to 145F for medium rare to medium.
11. Let the beef rest under tented foil for 15 minutes before slicing.
12. Direct and Indirect heat
13. Hickory, Oak, Mesquite

apple juice, soy sauce, salt, corn syrup, lime juice, red pepper, worcestershire sauce, garlic, cayenne pepper, ground ginger, beef tri

Taken from www.epicurious.com/recipes/food/views/grilled-soy-and-lime-beef-tri-tip-377281 (may not work)