Herbed Beef Tri-Tip Roast

Ingredients

• 1 cup apple juice 
• 3  cloves garlic peeled
• 1 tablespoon herbes de provence blend dried italian
• 10 servings salt and pepper 
• 2.5 lb beef tri-tip 

Equipment

• bowl
• frying pan
• grill
• kitchen thermometer

Directions

1. Rinse meat and pat dry.
2. Cut 1/2-inch-wide slits all over roast.
3. Cut garlic into 1/2-inch slices and tuck into meat slits. Rub meat with herbs.
4. Place in 1-gallon heavy plastic food bag, add beer, and seal bag. Set in a bowl and chill at least 1 hour, or up to 4 hours; turn over occasionally.
5. Prepare barbecue. If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate.
6. Add 5 more briquets now, and every 30 minutes of cooking, to each mound of coals.
7. If using a gas barbecue, turn heat to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high.
8. Set a drip pan on fire grate between coals or burners. Set barbecue grill in place.
9. Lift meat from marinade and lay on grill, not over heat. Cover barbecue; open vents for charcoal. During the first 30 minutes, baste meat with marinade occasionally. Cook beef until a thermometer inserted in the center of the thickest part reaches 135 for medium-rare, 35 to 40 minutes. Discard remaining marinade.
10. Transfer beef to platter or board, keep warm, and let rest about 10 minutes.
11. Cut meat into thin slices; add salt and pepper to taste.