Recipe courtesy of Team Bad Boyz

Tightend Tip (Sangria Soy Tri-Tip)

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  • Level: Easy
  • Total: 12 hr 50 min
  • Prep: 10 min
  • Inactive: 12 hr
  • Cook: 40 min
  • Yield: 54 servings
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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


  1. 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).
  2. The next day remove the beef from the marinade.
  3. Heat a grill to medium heat and the coals have a light grey ash.
  4. 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.
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