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Santa Maria Marinade for Tri-Tip

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CATEGORY CUISINE TAG YIELD
Jewish 1 Servings

INGREDIENTS

2 lb Salt
1 lb Black pepper
1/2 lb Paprika
1/2 lb Garlic powder
1/2 lb Onion powder

INSTRUCTIONS

Remove all of the fat from the tri-tip.  Pack on lots of the dried marinade
and let it sit overnight in the marinade in the refrigerator. When ready to
barbeque rinse off the tri-tip and pat dry with paper towels. Cook over oak
or use wood chips (he prefers oak) of your choice.
Posted to JEWISH-FOOD digest V96 #50
Date:  8 May 1995
From: Ruth Heiges <heiges@post.tau.ac.il>

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”

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