Santa maria barbecued tri-tip

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


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.



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