Santa Maria Style Tri Tip Roast Food

SANTA MARIA TRI-TIP

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.

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.

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 TRI-TIP

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-STYLE TRI-TIP KEBABS

Steps:

• Cut the tri-tip into 1 1/2 inch even chunks. Place in a bowl.
• In a separate bowl, mix together the salt, black pepper, garlic salt and chile powder. Sprinkle over the meat and toss so the seasoning evenly coats the meat chunks.
• Place in the refrigerator for 1 hour to let flavors meld.
• Heat the grill to medium high. Thread the meat to skewers alternating with pieces of onion and bell pepper. (Or skewer the meat alone and skewer the vegetables alone as they may have different cooking times.).
• Oil the grill grates. Cook the kebabs until nicely seared on all sides, turning each one every 2-3 minutes. Remove from the grill. Let stand a few minutes before serving.
• If desired, serve with the salsa and a tossed green salad.

GRILLED TRI-TIP ROAST WITH SANTA MARIA SALSA

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Mix coffee and seasonings until blended; rub evenly onto roast. Place on grate over unlit area; cover. Grill 20 min., monitoring for consistent grill temperature. Meanwhile, combine remaining ingredients; let stand at room temperature until ready to serve.
• Turn roast; grill 10 to 12 min. or until 145ºF. Remove from grill. Let stand 10 min. before slicing. Serve with tomato mixture.

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.

OVEN ROASTED SANTA MARIA TRI-TIP

Steps:

• Place all ingredients other than meat into a blender. Puree until the bits are very small.
• Put the meat into a 1-gallon freezer baggie. Pour the marinade into the baggie. Remove as much air as possible when you close the baggie.
• Refrigerate overnight. I place the baggie int a leak-proof dish to prevent spills.
• The next day --.
• Preheat oven to 500 degrees f.
• Place marinated tritip on a roasting rack.
• Roast for 10 minutes, then reduce heat to 325 degrees f.
• Roast for an additional 45 minutes, or until internal temperature of the roast is 135 degrees (medium-rare).
• Remove from oven (don't forget to turn off the oven, like me). Let it sit for 10 minutes. The roast will continue cooking to a very nice medium.
• Slice thinly across the grain to serve.
• I have also tried this on the grill. In order to cook this correctly, place all the charcoal to one side of your grill. Sear the tri-tip on the hot side, about 3-4 minutes per side, in order to get some nice sear marking, then move it to the cool side. close the cover and open the vents. Open the cover about 45 minutes later.