Yield: 4 Servings
|1 pounds||Black pepper|
|½ pounds||Garlic powder|
|½ pounds||Onion powder|
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@... (PAT GOLD)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .