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From Mark Vaughn, Santa Cruz, California
I want to share my popular marinade. Don't worry about the peppers. Most of the hot is cooked out; what remains is a tangy flair!
Combine all ingredients except meat in a 1-gallon zip-top plastic bag; mix well. Marinate meat overnight in refrigerator. Grill/barbecue tri-tips, placing a rosemary sprig on each roast. Smoke 'em if you got 'em! (I like Alderwood.)
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