LOMPOC TRI TIP BARBECUE

VIV AND WALT

1/2 cup red wine
1/2 cup oil
2 Tablespoons Worcestershire sauce
1 tablespoon soy sauce
Juice of 1 lemon
3 cloves garlic, chopped
1/4 teaspoon dry mustard
6 to 8-pound beef tri-tip roast

Combine wine, oil, Worcestershire, soy sauce, lemon juice, garlic and mustard.  Place meat in shallow dish.  Pour marinade over and turn to coat well.  Cover and refrigerate 24 hours, turning several times.  Remove from refrigerator 2 hours before cooking.  Grill over white-hot coals about 20 to 30 minutes on each side, brushing frequently with marinade.  Makes 10 to 12 servings.