| 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”