4 T of Worchester Sauce
2 T of Red wine vineger
2 T Ground mustard
1 tsp Salt
1 tsp Beef Bouillon granules
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground cumin
Mix up the marinade. It makes sort of a liquid mud type concoction. Get messy. Pour it and rub it on your meat. You should cover that baby like the naked piece of meat it is. Pour the rest over the triptip. Put it in a bag or otherwise sealable container and pop it in the fridge.
Let it marinate for at least 6 hours (I prefer letting it sit overnight before grilling)
When you are ready to cook it up, let it sit out for an hour at room temperature.
Preheat your grill to about 300 degrees farenheit.
Sprinkle both sides of the tritip with Montreal seasoning. Put it on the grill over indirect heat, you wouldn't want to burn it.
Grill over indirect heat for 30 minutes. Flip and grill another 15 minutes.
Now for the best part: EAT IT UP!!