If you still happen to have a few droplets of tequila left from Cinco de Mayo, you can always try this recipe for your Mexican Independence Day celebration tomorrow.
The professionals advise you be prepared for flare-ups by keeping an open beer by the grill for use as a fire extinguisher. We suspect any open beer won't last long enough to be considered a reliable source for fire prevention, however.
4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)
3 Tbsp Tequila (Cabo Wabo Blanco suggested)
2 Tbsp sesame oil
2 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
2 cloves minced garlic
1 tsp salt
1 tsp black pepper
Directions: Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.
Grilling Method: Pre-heat gas grill to 400 degrees. Place meat on grill top-side down for 3 to 4 minutes for nice grill marks. Flip over and reduce heat slightly. Close lid, if possible. Cook for 20 to 25 minutes or until meat thermometer inserted in center reads 135-140 degrees.