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World Class Tri-tip Marinade
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| 1 cup | lemon juice |
| 1 cup | soybean oil, (Safflower, Canola, or Vegetable oil are okay substitutes) |
| 1/2 cup | white sugar |
| 1/2 cup | soy sauce |
| 1/2 cup | black pepper |
| 1/2 cup | garlic salt, (recommend Lawry's with Parsley flakes) |
| 1/2 cup | fresh chopped garlic |
| 1/2 cup | chopped dried onions |
| 2 (4-pound) | tri-tips, trimmed |
Directions:
To make the marinade, thoroughly mix all of the ingredients (except the beef) in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over.
I like to use 1 gallon zip lock bags, one of which will usually fit two Tri-tips and all the marinade, unless the Tri-tips are unusually large; use one bag per Tri-tip and split the marinade between them in that case.
If using a plastic container you will need to rotate / flip the meat in the marinade once per hour for the first 6 hours. With a zip lock bag you can get away with just once or twice.
Let the meat with marinade stand in the refrigerator for at least 6 hours; the best is overnight, which provides deep penetration of the marinade.
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