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Cary's Tri-Tip Marinade Recipe


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     Cary's Tri-Tip Marinade

Category   Sauces
Sub Category   None
Preptime   10

1/3 cup worchester sauce
1/3 cup soy (low sodium, if possible)
1/3 cup red wine vinegar or apple cider vinegar (whatever you have)
1/3 cup water
1/3 cup brown sugar
2 tbls cumin
1 tbls cayenne pepper or red pepper
2 fresh peppers of your choice, chopped w/seeds (for heat and flavor)
I usually go with a jalepano and serrano
1 head of garlic, crushed (roasted or raw- sensitive people would want roasted)

Prepare wet and dry ingredients in large mixing bowl. Extra step- Roast garlic if you want
chop up all peppers and crush garlic in mixing bowl with wet and dry ingredients. perforate tri-tip with knife or fork up to 10 times on the fatty side of the meat. This helps the marinade do its work inside the meat.
Put your Tri-tip in large freezer bag and pour contents of the bowl into the bag. Place the bag on a plate or in a casserole dish to prevent leaking. Let sit in the fridge for as little as 1 hour. Remember to flip half way through your time limit. (best time is to just prepare the night before, place in fridge and flip in the morning)
Cooking meat- Precook tri-tip in oven on 350 for 30 minutes with the entire bag of marinade. Preheat BBQ to the high setting 5 mins lean side (high heat) 5 mins fat side (high heat) 15-20 mins on lean side (mid heat, close lid) depends how you like your meat.
Serving Suggestions
shove in your mouth, wash down with beer, slap cook on back with exclaiming delight.

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