Kern River Specialties

Drunken Hingmo BBQ Sauce
1 cup Prepared barbecue sauce
1 cup Heinz 57
2/3 cup Beer
1/4 cup Molasses
2 tablespoons Lemon Juice Concentrate
2 tablespoons Rice vinegar
2 tablespoons Honey Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce (tapitio)
1/2 teaspoon Pepper
2 Garlic cloves, minced
1 Onions, finely chopped
In large bowl, combine ingredients. Place food in marinade and let stand at room temperature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and simmer for 15 minutes or until thickened.
Use as sauce for basting or serving with cooked food.

Guy's Kern River Tri-Tip
•2 cups wood chips (apple or mesquite), soak in warm water 20 minutes
The Rub: Salt, Extra Course Ground Black Pepper, Garlic Powder, Parsley, Fresh Rosemary
Start by cutting the fat off the tri-tip. Rub spices on meat and let stand. Heat up your grill and prepare for smoking. Place meat over direct heat for 3 minutes on each side to sear in the juices. Place handfuls of wood chips in and let smoke build up. Place meat on indirect heat and let alone for 30 minutes. Watch your temperature, try to keep it between 250 and 350, and your smoke, add chips as necessary. Turn meat and let alone another 30 minutes. Turn every fifteen minutes until done. This will take anywhere from 2 to 4 hours depending on the thickness and weight of the meat.

The outside should be "crusty" but not charred, and the interior will be medium. There will be a red smoke ring at the edge.