Labor Day Barbecue

September 2003.

Beef

large beef tri-tip roast
black pepper
brown sugar
celery seed
cumin
oregano
paprika

Rub roast with equal parts of spices. Wrap tightly and refrigerate overnight.

Salt lightly and barbecue, fat side up, on a covered grill for about 45 minutes, or until a meat thermometer reads 135°.

Sauce

1 bulb garlic
2 Anaheim peppers
olive oil
1/4 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons mustard powder
2 cups ground tomatoes
1 cup dark corn syrup
1 cup dark brown sugar

Douse garlic and peppers liberally with oil and bake at 400° until soft. Peel both and blenderize with vinegar and mustards. Add tomatoes, syrup, and brown sugar and blend well.