| 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”