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My fiancé bought me a few cookbooks for my birthday this year.
He knows the way to my heart.
A book about Chile Peppers and everything spicy.
So I have been dying to make some of the recipes from this book.
And lucky it has still been 90+ degrees here in California mid-October.
Perfect grilling weather
So I found a recipe for tri-tip to try with this new grill basting brush from Yumms Products:
Now, time to marinade the beef
Start with the onions:
Saute them with the butter
I was able to find El Guapo brand New Mexico Chile Powder locally
Add the chile powder to the onions.
Simmer the beer/onion/chile mix
Let the marinade cool before placing the beef in a plastic bag with marinade and refrigerate overnight, turning occasionally
We marinated the tri-tip overnight and then reserved the juice and onions in a pot to simmer. Use this to baste the meat while grilling.
The Yumms Grill Brush holds up well on the grill, didn’t melt near the high heat and was very sturdy, not flimsy feeling at all.
Dinner is Served