Specialty Recipe

From Mark Vaughn, Santa Cruz, California

MLV Marinade

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!

Ingredients:

2 tri-tip roasts, well marbled and well tenderized

One 12-ounce bottle Bragg Liquid Aminos (or any good soy sauce)

One 12-ounce bottle red wine vinegar

2 to 3 Habanero peppers, ground

3 to 6 Birdseye peppers, ground (or 4 Tabasco peppers)

1 Tablespoon olive oil

2 Tablespoons stone-ground mustard

3 cloves garlic, minced

3 to 4 scallions, chopped

1/2 teaspoon ginger powder (or 1 teaspoon freshly grated ginger)

2 teaspoons white pepper

2 to 3 Tablespoons dry Italian Seasoning (blend equal parts oregano, marjoram, thyme, rosemary, basil, and sage)

One 4- to 5-inch sprig rosemary (1 per roast while grilling)

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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