| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Tri-tip; (up to 6) |
| 2 |
lg |
Red onions |
| 1/2 |
c |
Fresh rosemary |
| 1/2 |
c |
Fresh mint leaves |
| 1/2 |
c |
Bourbon |
| 1 |
tb |
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
BOURBON MARINADE
1. Combine all of the ingredients for the marinade in a food processor
fitted with the metal blade.
2. 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.
3. 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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