Mainstreet Minute writer/producer

Larry Wilson loves waking up early to do his morning show on 106.9 I Am Country. He's a cancer survivor, avid outdoorsman, and amateur baseball player who also loves to cook. You can catch Larry's My Foodie Recipe Podcast on iTunes each Wednesday.

Tri tip with knife and fork

I have had plenty of kitchen failures when it comes to cooking tri tip roasts. I tried the slow cooker, tried baking it, tried a frying pan—all failed.

To me, tri tip is meant to be prepared on the grill. And this is spring—prime grilling season!

So if you want a nice, juicy tri tip with a crisp seared crust and a hint of smoky barbecue flavor, I’ve got just the recipe for you.

Here are the ingredients you will need:

- ½ cup Burgundy wine

- 2 tbsp canola oil or olive oil

- 1/3 cup of chopped onion (or onion salt)

- 1/3 cup garlic salt

- 1/3 cup dried red bell pepper

- tbsp salt

- Teaspoon paprika

To find out how to mix these ingredients and grill this entrée to perfection, listen to the 5-minute episode here.

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