Bacon Wrapped Tri-Tip with Teriyaki Glaze

I don't even know what to say about this...other than it was mouth watering. I made this a long time ago and just found the recipe written down in one of my notebooks and could not believe I hadn't posted it. It was one of those meals you don't forget!

Bacon Wrapped Tri-Tip with Teriyaki Glaze

1 tri tip (whatever size you like, really)
1 tsp salt
1 tsp pepper
1 pound bacon

For the glaze:
1 stick butter
3/4 cup brown sugar
3 tbsp soy sauce (you can use gluten free)
2 cloves garlic, minced
2 green onions, diced
1 tsp freshly grated ginger
1 tsp garlic powder
1 tsp black pepper
1 tsp sesame seeds

Trim the excess fat off the tri tip. Salt and pepper the meat
Wrap the bacon around the tri tip and secure with a toothpick. Continue until the tri tip is completely wrapped. You may use all the bacon, you may not. It depends on how big your tri tip is.
Place the tri tip on a roasting rack in a roasting pan. This will ensure that the heat completely circulates and the meat cooks evenly.
Place on indirect heat in the bbq.  We have a gas grill and turned both outside burners on and left the middle two off.  The bbq stayed at 350 degrees. You can also put it in the oven at 350 if you don't want to use the bbq.

For the glaze:
Melt butter. Add the garlic and let it cook for just a minute or two over medium heat. Don't let the butter burn! Add the soy sauce and then the remaining ingredients and simmer on medium heat until it reduces a little. Maybe about 5-7 minutes.

After the tri tip has been cooking about 40 minutes, take 1/3 of the glaze and brush it over the tri tip. Use the glaze again about 50 minutes into the cooking. Remove the tri tip after 60 minutes. Your meat should be medium rare. You want the internal temperature to reach 130-140 degrees. You can cook it longer if you like your meat more well done. Use the last 1/3 of the glaze to sprinkle over the sliced meat before serving.