Bbq Tri Tip Food

SANTA MARIA-STYLE BBQ TRI-TIP

Steps:

• In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
• Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
• Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
• Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
• Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
• Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.
• Preheat the grill for high direct heat.
• Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• Mash the butter, garlic and some salt and pepper in a mortar and pestle.
• Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top.

GRILLED TRI TIP ROAST

Steps:

• Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.
• Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.

GRILLED TRI-TIP

Steps:

• Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
• Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
• Preheat an outdoor grill for high heat.
• Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
• Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

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.

BBQ TRI TIP

Steps:

• 1. In a Big ziplock bag put the Try Tip and all but the bbq sauce.
• 2. Let sit in frige for 12 to 24 hurs.
• 3. Cook on med. heat covered for at least 1 hur.
• 4. Cover with BBQ sauce. Cook till done for your likeing. The more firm the meat is to the tuch, the more well done it is. You want some bonce to it.
• 5. After taking off the heat let sit for no less then 15 min. Then cut and eat.

BBQ TRI TIP STEAKS

Steps:

• Fire up the grill to medium heat.
• Cut roast into 1 inch steaks.
• Sprinkle with garlic salt and pepper.
• Cover with BBQ sauce.
• Cook to your liking.

GRILLED TRI TIP

Steps:

• Preheat. Preheat grill to medium (350 degrees F) for two-zone grilling.
• Season. Season the tri tip on all sides with Beef Rub.
• Make the mopping liquid. Combine all ingredients for the mopping liquid in a small bowl and set aside.
• Grill. Place the seasoned tri tip roast directly on the grill grates over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads 125 degrees F (for medium rare).
• Sear. When the roast reaches an internal temperature of 120 degrees F, move it over to direct heat and grill for 2-3 minutes per side or until the internal temperature reaches your desired doneness (See notes below for each temperature).
• Rest, slice, and serve. Remove the tri tip from the grill. Rest the meat for 10 minutes then slice against the grain and serve.

GRILLED TRI-TIP STEAK

Steps:

• Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
• Heat a grill on high.
• Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
• Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.

SIMPLE GRILLED TRI-TIP STEAK

Steps:

• Gather the ingredients.
• In a small bowl, combine the white vinegar, vegetable oil, soy sauce, garlic, black pepper, and salt to make the marinade .
• Make sure the marinade is mixed well and pour it into a resealable plastic bag. Add tri-tip steak and make sure it is well coated. Using tongs , carefully turn steak over a few times in marinade. Seal bag, and let the steak marinate for 2 to 6 hours, or up to overnight.
• Prepare a medium (500 F to 600 F) gas or charcoal grill fire. Remove tri-tip steak from marinade and discard the marinade. Place steak on the preheated hot grill.
• Cook for 12 to 15 minutes, turning once or twice during the cooking process to get an even sear, including holding the sides against the grill for a few minutes to make sure all surfaces are seared. Remove steak once it has reached the desired temperature .
• Rest steak for 5 to 10 minutes. Make sure to tent with aluminum foil if the rest time is longer than 5 minutes or if you are waiting for other items to come off the grill so the meat does not become cold.
• Slice tri-tip against the grain in thin pieces and serve with your favorite sides.

BBQ TRI TIPS

Steps:

• Combine all the seasoning ingredients in a bowl. Coat the tri-tip with the rub and place in the refrigerator for 1 hour.
• Preheat grill over low heat.
• Sear both sides of the beef on the grill, then cook over low heat for about 30 minutes constantly turning or until internal temperature reaches 130 degrees F on an instant-read thermometer. Remove from grill to a cutting board and let rest for 10 minutes. Thinly slice and serve.

BBQ TRI TIP

Steps:

• Preheat. Preheat your grill to 350 degrees F for two-zone grilling.
• Season. Season the tri tip on all sides with Beef Rub and place it on the indirect heat on your grill.
• Warm the sauce. Place the butter and BBQ sauce in a medium saucepan and onto your grill to heat through.
• Grill the tri tip. Grill the tri tip on indirect heat, flipping every 6-7 minutes. Close the lid in between each flip.
• Add sauce. Mop liberally with BBQ butter sauce after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads one of the following: 115 degrees F for a rare roast (about 30 minutes), 125 degrees F for a medium-rare roast (about 35 minutes), or 135 degrees F for a medium roast (about 40 minutes).
• Finish grilling. When the roast reaches the desired internal temperature for the doneness you prefer, move it over to direct heat and grill for 2-3 minutes per side or until internal temperature reaches your desired finished doneness: 125 degrees F for rare, 135 degrees F for medium-rare, or 145 degrees F for medium.
• Rest, slice, and serve. Transfer the roast to a cutting board and let the roast rest for 10-15 minutes. Slice against the grain and serve with additional BBQ sauce.

TRI-TIP BARBECUE

Steps:

• Prepare a fire in a barbecue. When coals are hot, adjust rack so it is about 3 inches from the coals.
• Combine the garlic salt, pepper, and salt and rub over the meat. Sear the meat over hot coals for about 6 minutes per side, turning once. Adjust the rack so the meat is farther from coals, about 6 or 8 inches, and continue to cook meat, turning once or twice, until done to your liking, 20 to 30 minutes. Slice meat across grain and serve.