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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Instructions

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.