| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Tri-tip, up to 6 |
| 2 |
|
Red onions |
| 1/2 |
c |
Fresh rosemary |
| 1/2 |
c |
Fresh mint leaves |
| 1/2 |
c |
Bourbon |
| 1 |
T |
Salt |
| 3/4 |
c |
Balsamic vinegar, up to 1 |
| 2 |
c |
Tomato juice |
| 6 |
|
Garlic cloves, up to 12 |
| 1/2 |
c |
Soy sauce |
INSTRUCTIONS
Combine all of the ingredients for the marinade in a food processor
fitted with the metal blade. Place the tri-tip in a glass, ceramic, or
plastic pan and pour the marinade over it. let sit for 2 hours at room
temperature or up to 3 days refrigerated. To grill, have the coals hot
and set them on each side of a kettle-type barbecue. For a smokier
flavor, add several handfuls of soaked smoke chips to the hot coals.
Place the meat on the grill and cover with the lid. Grill for about 30
minutes or until a meat thermometer inserted into the center reaches
120 degrees for rare or 130 degrees for medium. Can prepare the
marinade up to 7 days in advance and refrigerate. Can marinate for up
to 3 days refrigerated. Posted to MM-Recipes Digest by susan
<dahlia@gte.net> on Mar 15, 1998
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