santa maria marinade for tri-tip

1 Servings
2 pounds Salt
1 pounds Black pepper
½ pounds Paprika
½ pounds Garlic powder
½ pounds Onion powder

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@...>

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