| 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
SANTA MARIA MARINADE
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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