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Categories:Viewed: 62 - Published at: 6 years ago
Ingredients
- 4 lb. tri-tips
- 2 c. salad oil
- 3 c. white vinegar
- 1/2 c. soy sauce
- 2 c. Madeira (sherry) wine
- 1/4 whole pickling spices
- 1/2 c. fresh minced garlic
- 1/4 c. salt
- 2 tsp. pepper
- 1 c. chopped celery
- 1 c. chopped onion
Method
- Place tri-tips in Ziploc bag. Add marinade and refrigerate 2 to 3 days. When barbecuing, use marinade for basting. Test meat with thermometer; 140° rare, 145 to 150° medium to medium-rare. Serve with fresh salsa. Recipe can be reduced in half.
