Recipe - Santa Maria Marinade For Tri-Tip

2 pound Salt
1 pound Black pepper
One half pound Paprika
One half pound Garlic powder
One half pound Onion powder

Remove all of the fat from the tritip. 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 tritip and pat dry with paper towels. Cook over oak
or use wood chips (he prefers oak) of your choice.

Posted to JEWISHFOOD digest V96 #50

Date: 8 May 1995

From: Ruth Heiges heiges@post.tau.ac.il