Jay dreamed up this combination the summer of 2000 - it's become one of his favorites.  Marinate it for 24 hours before grilling, then serve with fresh corn on the cob and a green veggie.

1.5 to 2 lbs tri tip roast
1 13.5 oz bottle of The Silver Palate Smokey Maple Barbeque Sauce
1 large yellow onion
1/4 to 1/2 cup red wine
1/2 to 1 teaspoon oriental hot oil
Pride of Szeged Hungarian hot paprika (or any similar brand of hot paprika - try Oriental or Indian grocery stores)

24 hours before you plan to serve this, slice the onion into thin discs.  Mix together the barbeque sauce, wine and oil.  Pierce the meat with a sharp paring knife every half-inch or so on each side.  Liberally coat all sides of the meat with paprika, rubbing it all in.

Place everything in a closable marinating container, layered in the following order:  sauce, onion, sauce, meat, sauce, onion, sauce.  close it up and turn it over every few hours.  It should marinate for 24 hours.

Cook in on the grill as you normally would a steak (with or without the onions) medium rare to rare.