Zinfandel Marinated Grilled Tri-Tip
This is an award -winning recipe from a good friend, John Christman. It is exceptional! 
Marinade:
3 TBS Minced Garlic
2 TBS Minced fresh Rosemary
2 TBS Mince fresh Thyme
1/2 C Worchestershire Sauce
1/2 C Minced Red Onion
2 C John Christopher Cellars 2003 Reserve Zinfandel
1 TBS Cracked Pepper
1 TBS Olive Oil
3 Pound Tri-Tip Beef Roast
In a medium saucepan, combine all the ingredients of the marinade. Mix over low hear until well blended. Allow to cool. Place roast in a bowl and pour marinade over the roast. Tenderize thoroughly on both sides with a fork. Cover in plastic and refrigerate for at least 4 hours orup to 24 hours.
Prepare a medium hot fire in a charcoal grill, or preheat a gas grill to medium-high. Use Hickory or Mesequite wood or wood chips soaked in water for 3 hours. Place the roast on the center of the grill, cover the grill and cook, turning once after 15 minutes, for a total o f30 minutes for medium rare. Remove from the grill and allow to rest for 15 minutes before carving.