Tightend Tip (Sangria Soy Tri-Tip)

Name: Tightend Tip (Sangria Soy Tri-Tip)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT12H50M0.000S
Yield: 54 servings
Ingredients: 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

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Level: Easy
Total: 12 hr 50 min

Prep: 10 min
Inactive: 12 hr
Cook: 40 min

Yield: 54 servings

Level: Easy
Total: 12 hr 50 min

Prep: 10 min
Inactive: 12 hr
Cook: 40 min

Yield: 54 servings

Ingredients

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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

Directions

In a 5 gallon bucket with a lid, add the wine, soy sauce, chile pepper, onion, garlic and ginger; mix well. 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).
The next day remove the beef from the marinade.
Heat a grill to medium heat and the coals have a light grey ash.
Put the beef on the grill and slow cook for approximately 40 minutes for medium-rare. Remove the beef from the grill to a cutting board and let sit for 10 minutes before slicing.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.