California Tri Tip Oscar Recipes

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CALIFORNIA SANTA MARIA STYLE TRI-TIP



California Santa Maria Style Tri-Tip image

California Grill masters pride themselves in cooking tri-tip with oak wood. This takes a lot of time, and I don't have oak wood readily available. It's not cheap! When I found this recipe in an issue of Cook's Country Magazine (part of the Cook's Illustrated family) I knew I had to make this. Forget BBQ sauce... this is an amazing recipe! Cook's Illustrated adapted this recipe where you used wood chips, soaked in water. You grill the tri-tip, seasoned only with salt & pepper (the Santa Maria way) and-- towards the end-- you add the wet chips to the coals to give a smoky flavor to the meat. I'm telling you, if you love to eat red meat-- this is to die for! Seriously, it's worth trying.

Provided by FoodieWife

Categories     Roast Beef

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tri-tip roast, trimmed (about 2 pounds)
6 garlic cloves, minced
2 tablespoons olive oil
3/4 teaspoon salt
2 cups wood chips, preferably oak
1 teaspoon pepper
3/4 teaspoon garlic salt

Steps:

  • Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side. Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
  • Soak wood chips in bowl of water to cover for 15 minutes.
  • Open bottom vents on grill.
  • Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash.
  • Pour hot coals in even layer over one half of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
  • Using paper towels, wipe garlic paste off roast.
  • Rub pepper and garlic salt all over meat.
  • Grill directly over coals until well browned, about 5 minutes per side.
  • Carefully remove roast and cooking grate from grill and scatter wood chips over coals.
  • Replace cooking grate and arrange roast on cooler side of grill.
  • Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare), about 20 minutes.
  • Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes. Slice thinly across the grain. Serve.

CALIFORNIA BARBECUED BEANS



California Barbecued Beans image

Make and share this California Barbecued Beans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb pink kidney beans, rinsed and picked over (pinquito beans are traditional)
4 slices bacon, minced
1/2 lb deli ham, minced
1 onion, minced
4 garlic cloves, minced
6 cups water
1 cup canned tomato puree
1/2 cup bottled taco sauce
5 tablespoons light brown sugar
1 tablespoon dry mustard
salt
1/4 cup chopped fresh cilantro
2 tablespoons cider vinegar

Steps:

  • Place the beans and 6 cups water in a large Dutch oven.
  • Bring to a boil over high heat and cook for 5 minutes.
  • Remove the pot from the heat, cover and allow the beans to sit for 1 hour.
  • Drain the beans; clean and dry the pot.
  • Cook the bacon and ham in the Dutch oven over medium heat until the fat renders and the pork is lightly browned, 5-7 minutes.
  • Add the onion and cook until softened, about 5 minutes.
  • Stir in the garlic and cook until fragrant, about 30 seconds.
  • Add the drained beans and 6 cups water; bring to a simmer.
  • Decrease heat to med-low, cover, and cook until the beans are just soft, about 1 hour.
  • Stir in the tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.
  • Continue to simmer, uncovered, until the beans are completely tender and the sauce is thickened, about 1 hour (if the mixture becomes too thick, add water).
  • Stir in the cilantro and vinegar and season with salt to taste.
  • Serve.

Nutrition Facts : Calories 236.7, Fat 6.6, SaturatedFat 2.1, Cholesterol 25.2, Sodium 959, Carbohydrate 32.9, Fiber 5.8, Sugar 16.8, Protein 12.2

CALIFORNIA TRI-TIP



California Tri-Tip image

Number Of Ingredients 9

2 (2-pound) whole beef tri-tips
1 1/4 cups beef broth
2/3 cup lime juice
1/2 cup olive oil
2 tablespoons dried cumin
2 tablespoons dried coriander
5 garlic cloves, minced
vegetable oil
salt and freshly ground pepper

Steps:

  • Remove all fat from tri-tips. Make marinade by whisking broth with lime juice, olive oil, cumin, coriander and garlic until well blended. Place tri-tips in glass baking dish. Pour marinade over beef and cover. Refrigerate at least 6 hours, no longer than 24. Remove tri-tips from marinade. Barbecue over medium-hot coals, turning occasionally, about 1 hour for medium-rare or until desired doneness. Use a meat thermometer or instant-read thermometer to be certain meat is cooked the way you want it. Brush meat with oil frequently while barbecuing. To serve, cut across the grain into thin slices; season with salt and pepper. Fun Fact: The Golden Gate Bridge is a suspension bridge spanning the Golden Gate, the opening of the San Francisco Bay onto the Pacific Ocean. The bridge was the longest suspension bridge span in the world when it was completed in 1937, and has become an internationally recognized symbol of San Francisco and California. Often shrouded in a thick fog, the Golden Gate Bridge sways 27 feet to withstand winds of up to 100 miles per hour. Its two great cables contain enough strands of steel wire (about 80,000 miles) to encircle the equator three times, and the concrete poured into its piers and anchorages would pave a five-foot sidewalk from New York to San Francisco.

Nutrition Facts : Nutritional Facts Serves

GRILLED SIRLOIN TRI-TIP



Grilled Sirloin Tri-Tip image

Tri-tip is an irregularly shaped cut near the sirloin, that is flavorful and less expensive than a sirloin steak. I like to serve it sliced, with a simple baked potato, tossed salad, and a crusty baguette.

Provided by Bibi

Categories     Sirloin Steak

Time 8h35m

Yield 4

Number Of Ingredients 7

½ cup good quality balsamic vinaigrette dressing
1 tablespoon Worcestershire Sauce
1 teaspoon Dijon mustard
½ medium lime, juiced
½ teaspoon freshly ground black pepper
oil for the grill
1 ½ pounds sirloin tri tip

Steps:

  • Combine balsamic vinaigrette, Worcestershire sauce, Dijon mustard, lime juice, and pepper in a gallon-size resealable plastic bag. Press out most of the air, seal the bag, and gently squeeze the ingredients to mix together.
  • When marinade is well mixed, add tri-tip, making sure all sides are coated with the marinade. Squeeze out as much air as possible, seal the bag, and allow to marinate in the refrigerator for at least 8 hours, turning occasionally.
  • Preheat an outdoor gas grill to 400 degrees F (200 degrees C), according to manufacturer's recommendations, making sure grill grates are clean. Saturate a paper towel with cooking oil, and use tongs to rub oil on the grate.
  • Place tri-tip on oiled grate, close the lid, and grill for 3 minutes. Using tongs or a meat fork, rotate meat a quarter-turn, close the lid, and grill for another 3 minutes. Flip the meat and repeat.
  • Leaving one burner on, turn off the burner on one side of the grill and move the tri-tip to the unheated side. Close the lid and continue cooking for 5 or 6 minutes, depending on the thickness of the meat.
  • Test the interior temperature with an instant-read thermometer, inserted into the thickest part of the meat. Continue cooking until the meat reaches the desired degree of doneness, see note on the bottom.
  • Remove the meat from the grill to a cutting board and tent with foil. Allow to rest for about 10 minutes. This is an important step in the process because residual heat will allow the meat to continue cooking.
  • Cut into thin slices across the grain of the meat and serve.

Nutrition Facts : Calories 466.9 calories, Carbohydrate 5.1 g, Cholesterol 114 mg, Fat 34.6 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 11.2 g, Sodium 513.3 mg

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