| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| Beef tri-tip | ||
| 2 | lb | Salt |
| 1 | lb | Black pepper |
| 1/2 | lb | Paprika |
| 1/2 | lb | Garlic powder |
| 1/2 | lb | Onion powder |
INSTRUCTIONS
I happened to be talking to my son-in-law who is a chef in Santa Maria this afternoon and he gave me the following recipe. You can cut it down but he says that it keeps well and you do use a lot of it. It is a dry marinade. 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 refirgerator. 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. PLGOLD@IX.NETCOM.COM (PAT GOLD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1469
Calories From Fat: 576
Total Fat: 64.7g
Cholesterol: 159mg
Sodium: 88137.1mg
Potassium: 4397.2mg
Carbohydrates: 189.2g
Fiber: 62.2g
Sugar: 11.7g
Protein: 74.4g