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!
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