SANTA MARIA STYLE CALIFORNIA BBQ TRI-TIP RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 7
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 TRI-TIP
Provided by Guy Fieri
Time P1DT40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
- Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
- Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
- Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
- In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.
SANTA MARIA GRILLED TRI-TIP BEEF
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Provided by Chef John
Categories Main Dish Recipes
Time 5h15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g
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 .
Nutrition Facts : Calories 327 kcal, Carbohydrate 7 g, Cholesterol 118 mg, Fiber 2 g, Protein 38 g, SaturatedFat 0 g, Sodium 1116 mg, Sugar 3 g, Fat 16 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
ORIGINAL SANTA MARIA STYLE BBQ
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare fire pit by making sure the proper barbecue method is used to prepare the meat; using red oak logs burnt down to the coals with very little flame is strongly suggested for cooking the rib roast. Alternatively, preheat a grill.
- Next, pour the seasoning into a shallow pan and dip or roll the meat in it, making sure to completely cover all sides. Quickly sear the meat to seal in the flavorful juices and then raise the pit screen to prevent burning while slowly cooking the meat to your desired doneness. When the meat is finished cooking, remove it from the pit and let it rest 10 to 20 minutes before slicing and serving.
- Combine all ingredients in proportions according to your taste. Use the seasoning to sprinkle on meat or roll large pieces of meat into seasoning in a shallow tray.
"SANTA MARIA STYLE BBQ" OAKWOOD GRILLED TRI-TIP
Steps:
- Heat a grill to low.
- Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
- Mix together all ingredients in a small bowl.
- Whisk together vinegar and oil in a small bowl.
CALIFORNIA SANTA MARIA STYLE TRI-TIP
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
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 TRI-TIP
Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Recipe #185563 and Recipe #185562.
Provided by MaryMc
Categories Roast Beef
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
- Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
- Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
- Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
- Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.
Nutrition Facts : Calories 13.9, Fat 0.2, Sodium 390.8, Carbohydrate 2.3, Fiber 0.7, Sugar 0.1, Protein 0.5
SANTA MARIA-STYLE GRILLED TRI-TIP
This style of cooking a triangular cut from the bottom sirloin comes from California's vaqueros, the Mexican cowboys who worked cattle in California's Central Valley in the 1800s. It's rubbed with lots of salt, pepper and garlic, then cooked relatively fast over red oak and traditionally served with pink beans called pinquintos.
Provided by Kim Severson
Categories dinner, easy, weekday, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In small bowl, mix garlic powder, salt, pepper and parsley; rub well into meat. Let stand 30 minutes at room temperature.
- Meanwhile, soak 2 cups red oak chips in water for at least 20 minutes (optional). Prepare a medium-size fire on one side of a charcoal or gas grill. Add chips to fire, if using. Set tri-tip over fire, fat side up (with a gas grill, close lid), and brown well, 3 to 5 minutes; turn over and brown other side.
- Move meat over area of the grill without fire, cover, and turn every 10 minutes or so, until an instant-read thermometer inserted into thickest part registers 125 to 130 degrees, 25 to 35 minutes.
- Place meat on cutting board to rest at least 15 minutes. Slice across the grain.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 303 milligrams, Sugar 0 grams
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