1 1/2 to 2 1/2 lbs. tri-tip
1/2 c. soy sauce
1/2 c. fresh lime juice
1/2 c. bourbon whiskey
2 tbsp. grated or shaved ginger
2 tbsp. seedless currant jelly
1 tbsp. crushed red chili peppers

Trim excess fat from tri-tip. Mix all ingredients together. Place ingredients in freezer weight plastic bag. Add tri-tip to bag and secure tightly. Refrigerate 24 hours.

Barbecue for 10 minutes on hot fire. Then barbecue about 20 additional minutes on low fire for meat to be done medium. This, of course, depends upon thickness of meat.