Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 refrigerator. 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. Posted to JEWISH-FOOD digest V96 #50 Date: 8 May 1995 From: Ruth Heiges
