“Cooking should be a carefully balanced reflection of all the good things of the earth.”
~ Jean & Pierre Troisgros
Tri-tip is a type of beef that originated in Santa Maria, CA. It’s great barbequed and is wonderfully versatile. It makes great sandwiches, tacos, salads, and soups. Tri-tip can be prepared for the grill any number of ways.
For tonight’s meal, John started last night. He salted and peppered the meat and sprinkled it with garlic powder, then marinated it in a bottle of Cabernet Sauvignon with a couple of splashes of Brandy (a trick he learned from Julia Childs’ cookbook). He added several shots of Worchestershire Sauce and a tablespoon of Herbes de Provence, then refrigerated it overnight and all day, turning it once every several hours.
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