- 34 lbs Tri-Tip roast
- 3/4 cup J. Olive Co. Blackberry Ginger Balsamic
- 1/4 cup J. Olive Co. Neapolitan Herb Balsamic
- 1/4 cup soy sauce
- 2 Tbsp J. Olive Co. EVOO
- 2 crushed garlic cloves
- 1/4 tsp black pepper
- Combine soy sauce, Neapolitan Herb Balsamic, Blackberry Ginger Balsamic, EVOO, crushed garlic and black pepper in a Ziplock bag. Add tai-tip and marinate in the refrigerator for at least 12 hours.
- Remove the meat from the marinade and let sit 4 minutes. Smoke, grill or broil until cooked to your desired degree of doneness.
Original recipe and picture from Olive The Best.