MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Timothy Hollingsworth's Roasted Santa Maria Tri-Tip
 Categories: Beef, Vegetables, Herbs, Chilies, Citrus
      Yield: 5 Servings

  2 1/2 lb Tri-tip roast

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Olive oil
      1 lg Onion; quartered
      3 tb Chopped garlic
      1 bn Thyme; chopped
    1/4 c  Balsamic vinegar
      1 tb Onion powder
      1 tb Garlic powder
    1/4 ts Cayenne pepper
    1/4 ts Red pepper flakes
           Salt & pepper

MMMMM-----------------------PICO DE GALLO----------------------------
      3    Roma tomatoes; diced
      1    Jalape+#o; seeded, diced
      1 lg Red onion; diced
      1 bn Cilantro; cleaned, chopped
      2    Limes; juiced
           Salt

  Combine all marinade ingredients in a large mixing bowl.

  Cover the tri-tip with the marinade and let sit for 3
  days (minimum of 6 hours if on a time crunch). Season
  tri-tip with salt and pepper.

  When ready to cook, start Traeger according to grill
  instructions. Set temperature to 450+#F/232+#C (set to
  500+#F/260+#C if using a WiFIRE-enabled grill).

  Brown tri-tip on all sides, rotating when necessary.
  Grill tri-tip 30-40 minutes total. Remove from grill
  and allow to rest 10 minutes before slicing against
  the grain.

  FOR THE PICO DE GALLO: In a medium-sized bowl, toss all
  ingredients with lime juice and salt.

  Serve sliced tri-tip with pico de gallo. Enjoy!

  CHEF'S NOTE: The marinade breaks meat down and sweetens
  it in a way that even though you may have to cook it
  more than medium-rare you still get this great flavor
  and char because of the marinade.

  This recipe was provided by Pro Team member Chef Timothy
  Hollingsworth.

  Serves: 5 - 6

  RECIPE FROM: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... If you're trying to drive me crazy, you're too late.

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)