California Tri-Tip, Santa Maria Style
We live about 3 hours north of Santa Maria, California. One day, we saw a BBQ trailer that was selling a tri-tip dinner plate, so we stopped to enjoy a roadside lunch. It was the tastiest tri-tip we've ever had! I found this recipe in Cook's Country Magazine, and it is our favorite way to enjoy tri-tip. I also made the Santa Maria style pinquito beans, and I always make my own salsa. The best way to enjoy tri-tip is to grill it. If you can't find tri-tip, bottom round is an acceptable alternative. The traditional accompaniments to tri-tip are Santa Maria Salsa and California Barbecued Beans. For step-by-step photos, please visit my food blog posting at: http://foodiewife-kitchen.blogspot.com/2009/09/california-tri-tip-santa-maria-style.html
Total Steps
12
Ingredients
7
Tools Needed
6
Ingredients
- 1 <a href="/ZKWQHBHD">tri-tip </a>roast (about 2 pounds) , trimmed
- 6 <a href="/FQRPFPP6">garlic cloves </a>, minced
- 2 tablespoon <a href="/NLPYVN22">olive oil</a>
- 0.75 teaspoon <a href="/7WDLGSY7">salt</a>
- 2 cup wood chips , preferably <a href="/KNZFQVHB">oak</a>
- 1 teaspoon <a href="/SWV3CGDQ">pepper</a>
- 0.75 teaspoon <a href="/FQRPFPP6">garlic </a><a href="/7WDLGSY7">salt</a>
Instructions
Step 1
Pat <a href="/P5CFVDV7">roast </a><a href="/RF7SRX43">dry </a>with paper towels. Using fork, <a href="/45BJSPGG">prick </a><a href="/P5CFVDV7">roast </a>about 20 times on each side. Combine garlic, oil, and <a href="/DPSVTKVY">salt </a>and <a href="/DYM522S6">rub </a>over <a href="/P5CFVDV7">roast. </a>Cover with plastic <a href="/X75YQJ6B">wrap </a>and <a href="/ZSSVQ6FG">refrigerate </a>for 1 hour or up to 24 hours.
Step 2
<a href="/NM2HN7TN">Soak </a>wood chips in bowl of water to cover for 15 minutes.
Step 3
Open bottom vents on <a href="/2V2PRWTZ">grill.</a>
Step 4
Light large chimney <a href="/Z8TD4L63">starter </a>filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash.
Step 5
Pour hot coals in even layer over one half of <a href="/2V2PRWTZ">grill. </a>Set cooking grate in place, cover, open lid vents completely, and let <a href="/2V2PRWTZ">grill </a><a href="/XZFHRHHF">heat </a>for 5 minutes. Scrape cooking grate <a href="/WZLWW3YP">clean.</a>
Step 6
Using paper towels, wipe garlic paste off <a href="/P5CFVDV7">roast.</a>
Step 7
<a href="/DYM522S6">Rub </a>pepper and garlic <a href="/DPSVTKVY">salt </a>all over meat.
Step 8
<a href="/2V2PRWTZ">Grill </a>directly over coals until well <a href="/D434P8MH">browned,</a> about 5 minutes per side.
Step 9
Carefully remove <a href="/P5CFVDV7">roast </a>and cooking grate from <a href="/2V2PRWTZ">grill </a>and scatter wood chips over coals.
Step 10
Replace cooking grate and arrange <a href="/P5CFVDV7">roast </a>on cooler side of <a href="/2V2PRWTZ">grill.</a>
Step 11
Cover, positioning lid vents directly over meat, and cook until <a href="/P5CFVDV7">roast </a>registers about 130 degrees (for medium-rare), about 20 minutes.
Step 12
Transfer meat to <a href="/XZBDDD5G">cutting </a>board, tent loosely with foil, and let rest for 20 minutes. <a href="/3JDX2Q84">Slice </a>thinly across the grain. <a href="/Y6MVNCHX">Serve.</a>