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Roast Beef on a Spit
Recipe courtesy Hearst Castle Cookbook
Show:  BBQ with Bobby Flay
Episode:  Big BBQ
2 cups Burgundy wine
2 tablespoons salt
4 teaspoons Worcestershire sauce
3 garlic cloves, chopped
1 teaspoon onion salt
1 teaspoon freshly ground black pepper
7 to 10 pounds beef tri-tip

Mix all ingredients together in a bowl and pour over the tri-tip. Cover and marinate overnight in the refrigerator.

Remove the tri-tip from the refrigerator at least 1 hour before grilling. Wipe off all excess marinade from the meat and place on the spit. Grill the tri-tip for about 1 hour, or until the internal temperature reaches 160 degrees F. Let the tri-tip rest at least 10 minutes before slicing. Enjoy!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Other Recipes from this Episode
Smoked Boston Pork Butt
Dry Rubbed BBQ Beef Brisket or Chicken
BBQ Beer Chicken
Oak Wood Tri-Tip
King Burger
Texas Brisket
Smoked BBQ Chicken
Dutch Oven Potatoes
Open-faced BBQ Beef Sandwich

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 9 hours
Cook Time: 1 hour 15 minutes
Yield: 10 to 12 servings

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