Hickory Smoked/Pepperd Tri-Tip

1-2 lbs. Tri-Tip roast
olive oil
Worcestershire sauce (about 1/4 to 1/2 c.)
1-2 tsp. hickory liquid smoke
salt
garlic powder
crushed black peppercorns
crushed red pepper

In a dish large enough to marinate, drizzle olive oil over meat and rub into it. Generously pour Worcestershire sauce over meat. Then spread liquid smoke. Now sprinkle on both sides - salt, garlic powder, crushed black peppercorns - and just a little crushed red pepper.

Marinate for a couple hours then cook on a hot grill. Grill on high 5 min. on each side to give it a nice seared crust, then cook an additional 20+ min. on medium. Basic rule of thumb is for every pound of Tri-Tip, cook for 30 min. at 325 degrees. It is best medium-rare to medium. Pull it off when the center reaches about 140 degrees.