Santa Maria Style California Bbq Tri Tip Recipe 455

SANTA MARIA TRI-TIP

Steps:

• To make the salsa: Place tomatoes, celery, scallions, poblano, cilantro, garlic, vinegar, and Worcestershire in a medium bowl and toss to combine. Season with salt and pepper to taste. Let sit at room temperature for at least 1 hour or refrigerate in an airtight container up to 5 days before serving.
• To make the tri-tip: Combine salt, garlic powder, and black pepper in a small bowl. Season beef all over with seasoning mixture and let sit for 30 minutes while preparing the grill.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals and set cooking grate in place, cover grill and allow to preheat for 5 minutes. Placebeef on cool side of grill, cover, and cook, turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the steak registers between 115 to 120°F on an instant read thermometer, 20 to 30 minutes
• Move steak to hot side of grill. Cook, flipping regularly until well seared on exterior and center of steak registers 120 to 125°F on an instant read thermometer, 5 to 8 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice thinly and serve with salsa.

SANTA MARIA STYLE CALIFORNIA BBQ TRI-TIP RECIPE - (4.5/5)

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.

SANTA MARIA-STYLE TRI TIP ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
• Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
• Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

SANTA MARIA GRILLED TRI-TIP BEEF

Steps:

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
• Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
• Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

CALIFORNIA SANTA MARIA STYLE TRI-TIP

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.

SANTA MARIA-STYLE BARBECUE TRI-TIP RECIPE

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. If desired, add a few chunks of oak that have been soaked in water for 30 minutes directly to the coals.
• Rub steak with garlic and season well with salt and pepper. Place over cooler side of grill, cover, and cook, turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the steak registers 115 to 120°F for medium rare, 20 to 30 minutes
• If coals are not hot, remove steak from grill, add another quart of coals, and wait five minutes for them to heat up. Return steak to hot side of grill. Cook, flipping regularly until well-charred on exterior and center of steak registers 120 to 125°F on an instant-read thermometer, 5 to 8 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice thinly and serve with Santa Maria-Style Salsa .

OLD SCHOOL SANTA MARIA TRI-TIP

Steps:

• Cover the tri-tip with a THICK layer (a "rub") of garlic/salt/pepper. You can use "garlic salt" but purists prefer to use garlic powder and then salt, separately. (If you wish, leave it covered and refrigerate overnight.) If you don't have the time, no problem! give it a thick covering and throw it on the grill.
• One hour before starting to grill, take the tri-tip out of the refrigerator and let it sit, so that the temperature rises about to room temperature. (the internal temperature difference between the refrigerated and room temperature tri-tip is at least 30F -- between 40F and 70°F The difference between a rare tri-tip and well-done tri-tip is only 20F -- 140F for rare, and 160F for well-done.)
• The outside of the tri-tip will sear and attain the perfect flavor and texture in about 7 minutes per side (there are 5 sides on a tri-tip, so the total cooking time should be around 25 minutes (note that this will vary because of differences in the quality of the meat, the outside temperature, humidity and wind etc etc.] Back to the reason to let the meat's internal temperature rise to room temperature: In 7 minutes per side of cooking, the internal temperature -- about 3 inches into the meat -- will climb about 70°F If the internal temperature begins at 70F, then in 7 minutes it will be a perfect 140F for rare-meat lovers. But if the meat starts at only 40F internally, then its internal temperature will be only 110F after 7 minutes, so it won't be done. So the meat will have to stay longer on the fire -- perhaps another 3 minutes per side, or 15 minutes total -- in order for its internal temperature to reach 140°F But by then the outside 1" of the meat will be over-cooked and dry. That's the reason to let the meat come up to room temperature: in effect, you are pre-cooking the inside.
• When ready to grill, make sure that the coals from burned down wood -- red oak is the traditional choice in Santa Maria, because that's what's there -- or charcoal (lump is best) is VERY VERY hot and that the flames have died down. The charcoal should be covered with a light gray ash. To get a very hot grill, you'll need to use lots of charcoal -- for one good sized tri-tip, use about 5 pounds of lump. Here in environmentally aware California, to start our charcoal fire, we use a "chimney" rather than charcoal lighter fluid, and the chimney that I use holds about 5 pounds of lump. I use a Weber Kettle and put the lump in the charcoal holders so that the charcoal is about 4" deep. After the fire is perfect, put on the grill and let it get very hot. Just before putting on the meat, brush the grill with some olive oil.
• Start with the fat side up (in truth it makes no difference."If you put the fat side of the tri tip on the fire first, the moisture will come up through the meat and make it tender.") The problem I have with this is that, as the fat warms, it will drip down into the fire and will not evaporate until it's in the fire. But it doesn't make any real difference, because you have to turn the tri-tip after 1 or 2 minutes per side so that you sear it on all sides. Note that, in order to sear the thin edges, you have to figure out a way to balance the tri-tip on one end.
• If you're cooking several at once, it's easy to lean them against one another, but if you're cooking only one, you'll have to use a long wooden spatula or some other jerry-rigged device to balance the tri-tip on its thin edges.
• The BIG SECRET: when you first put the tri-tip on the grill, the fire might start flaming. This is GOOD to a point: the fire will totally blacken the meat (which is what you want). Let the flames blacken one side of the tri-tip for 30 or 45 seconds, and then rotate the tri-tip to do a different side. (There are a total of six sides.) But don't overdo the flames: the idea is to sear the juices in and to create a wonderfully delicious crust, but not to dry out the meat. After the flames have seared the meat so that it's black all around, then move the meat to the side or back of the grill, where it is still VERY HOT but not directly above the fire so that it will NOT FLAME.
• The total cooking time varies, and there is no absolute. Tri-tip is best when seared (blackened) on the outside, which is crunchy with the garlic and salt, and when it's red rare in the center. Cooking time depends on how big the tri-tip is, how rare you like it, the heat of the fire and the distance from the coals to the meat. For a 3 pound tri-tip, I'd plan for a total of about 30 minutes, with constant attention, but keep in mind that I like it very rare. Be careful with timing, though.
• When you think that the meat is done, remove it from the fire and cut it in half (to check that it's done). Remember that, even after you take the meat off the grill, it is continuing to cook. So, when you cut into the meat to check that it's done, it should be even rarer than you want. If it's done, leave it for 7 minutes (not 5, not 10) -- so that the juices settle into the meat (otherwise, when you slice it, you'll have a plate full of juice that should have stayed in the meat). If it's not done, put each half back on the grill for a few minutes -- but be sure not to overcook it.
• After the tri-tip has rested exactly 7 minutes, trim the fat and then slice it VERY thin -- not quite "paper thin" but as thin as you reasonably can with a sharp knife. Cut across the grain, which is across the triangle. An illustration: if you can imaging that the tri-tip is in the shape of a pyramid, then cut it starting at the top of the pyramid and slice horizontally. Thus, the slices will not all be the same size, but the meat will be the most tender.