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Ingredients

2 (4 pound) beef tri-tip roasts, trimmed 1 cup dark lager (such as Shiner® Bock) 1 cup lemon juice ½ cup olive oil ½ cup white sugar ½ cup Worcestershire sauce ¼ cup ground black pepper ¼ cup garlic salt ¼ cup garlic powder ¼ cup onion powder 1 tablespoon cayenne pepper, or to taste

Nutrition Info

273.8 calories carbohydrate: 7.1 g cholesterol: 105.6 mg fat: 12.8 g fiber: 0.4 g protein: 30.9 g saturatedFat: 3.9 g servingSize: - sodium: 762.5 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container.
Whisk lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper together. Pour marinade over the tri-tips. Seal, squeezing out as much air as possible. Refrigerate, flipping once halfway, 8 hours to overnight.
Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C).
Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill, cover, and grill until desired doneness is reached, about 45 minutes for medium-rare.
Transfer to a cutting board, wrap in foil, and let rest for 10 to 15 minutes. Unwrap and slice across the grain.

2 4-pound tri-tips

A juicy and tangy tri-tip recipe that has been used in my family for years.