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- 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 which 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 dry 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 possibly use wood chips (he prefers oak) of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 571g | |
| Recipe makes 4 servings | |
| Calories 925 | |
| Calories from Fat 132 | 14% |
| Total Fat 15.52g | 19% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 88049mg | 3669% |
| Potassium 4138mg | 118% |
| Total Carbs 192.06g | 51% |
| Dietary Fiber 60.1g | 200% |
| Sugars 40.48g | 27% |
| Protein 49.09g | 79% |
