1 - untrimmed tri-tip
7- large skinned garlic cloves
1/8 large red onion
3 - tablespoons stone ground mustard (Plochmans is great)
4 heaping tablespoons of Pappy's seasoning
1/2 cup burgundy wine
1/4 cup extra virgin olive oil and nice splash of Worcestershire sauce
Pierce holes in top of tri-tip (non fat side) I don't care what anyone says about hole-poking the meat - do it!
Lightly salt and pepper both sides of tip... Mix all above ingredients (minus the tip) in to blender.
Blend to puree. Pour marinade in to Ziploc, place tri-tip inside baggy. Squeeze and knead for about 5 minutes, done! Let tip marinade for at least 4 hours. (same day cooking leave on counter) It's best to do before bed or early in the morning. If you marinate overnight, remove from refer and place tip with open baggy on counter for at least 4 hours prior grilling.
Grill temp 350 - 375. Be a man and use charcoal. Cook indirectly (fire on one side) Place tip over fire for 7-10 minutes (fat side up) Flip for an additional 5-7 minutes (fat down) Grill for appearence, then move to off-flame for remaining 40ish minutes or so... With tri-tip, a weller done tip ALWAYS has more flavor! You want the meat to have a "ring." The outer char is what holds the flavor. ALWAYS cut a tri-tip LONG ways against the grain, cutting it this way really does make for a more tender finish. Tri-tip also loses the "red" after cutting, so if you like it a little rare, slice while cooking to get a small peak!
Hickory smoking chips (about a cup) with Kingsford work really well. Mesquite is good but a bit hot and sweet.
Always have tons of cold beer and naked women dancing while you grill. Make sure your wife is out of town - I'm kidding.
Drink, eat, burp, fart, repeat!
TDFB
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