Recipe - Rancherus Barbecued Tri-Tip

2 Whole beef tritips; about 2
lbs each
Salt and pepper to taste

CUMINUNLIME MARINADE
1 One fourth cup Beef broth
2/3 cup Lime juice
One half cup Olive oil
One fourth cup Ground cumin
3 tablespoon Ground coriander
5 Cloves garlic; minced

JALAPENO MARINADE
1 One half cup White wine
8 ounce Diced jalapeño chiles
3 tablespoon Dried oregano leaves
1/3 cup Olive oil

In Santa Maria along the Central Coast of California, a tradition was
started of barbecuing a marinated beef tritip and serving it with pinto
beans, sourdough bread and salsa. The two marinades featured here offer two
distinctively different flavors. Either is easy to prepare and is an
excellent complement to the robust flavor of the beef tritip.

Remove all fat and connective tissue from the tritips. Prepare marinade of
choice. Place tritips in nonreactive baking dish, such as glass or
enamel; pour in marinade and cover. Refrigerate at least 6 hours, but no
longer than 24 hours. Remove tritips from marinade and barbecue over
mediumhot coals, turning occasionally, about 35 minutes for rare. Brush
with oil frequently while barbecuing. To serve, cut across the grain into
thin slices and season to taste. Makes 12 servings.

CuminUnLime Marinade: Mix all ingredients together in a nonreactive bowl.
Makes about 2 One fourth cups.

Jalapeño Marinade: Place One half cup wine, chiles, oregano and 2 tbsp oil in
blender or food processor fitted with the metal blade. Process until finely
minced. Stir in remaining oil and wine. Makes about 2 One fourth cups.
Posted to bbqdigest V5 #780 by Lloyd lloyd2@mindspring.com on Dec 22,
1997