Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Beef tri-tip |
| 2 pounds | Salt |
| 1 pounds | Black pepper |
| ½ pounds | Paprika |
| 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)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .