Santa Maria Style Tri-Tip

1.Mix all rub spices together in a small bowl. In another bowl, mix together the mop ingredients.

2.If using an untrimmed tri-tip roast, trim off all of the excess fat leaving a 1/4-inch layer of fat on the bottom of the roast. Thickly coat the tri-tip with the spice rub mix, place in a zip-lock bag and allow to sit in the refrigerator for several hours or overnight. Heat your gas or charcoal grill on high then reduce the temperture to medium. This is a direct cooking method.

3.Allow the roast to sit at room temperature for about 1 hour before placing on the grill.

4.When the heat has been reduced to medium, place the tri-tip on the grill, fat side down. Baste with the mop mixture and continue to do so every 5 minutes until the roast is done.

5.When the fat side has a nice crust, flip it over and continue to do the same to all of the other sides. You are supposed to have a nice caramelized crust on the surface. Cook to desired doneness - 135 degrees for very rare up to about 145 degrees for medium-rare. Do not over-cook the roast because the roast will get very tough. Allow the roast to sit for 5 to 10 minutes to allow the juices to be redistributed. Serve with salsa fresca on the side.

6.Traditional sides are macaroni and cheese, spicy pinquito beans and Portuguese linguica sausage.