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Santa Maria Style Tri-Tip

Contributed By: Debbie, CA | See all of Debbie's recipes
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Rating: 1.5   Reviews: 2 See Reviews
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Active Time:  1 Hour 15 Minutes
Total Time:  8 Hours
The Santa Maria-style barbecue originated in the 1800's in the town of Santa Maria, California.
RECIPE INGREDIENTS
1 (2.5 to 3.5) pound tri-tip roast, trimmed or untrimmed.
Tri-Tip Rub
1/2 T. freshly ground black pepper
1 tsp. salt
1/4 T. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. fresh minced rosemary
1/8 tsp. cayenne pepper
Tri-Tip Mop
1/4 tsp Dijon mustard
3 T. red wine vinegar
3 T. vegetable oil
2 cloves minced garlic
Santa Maria Style Tri-Tip Recipe at Cooking.com
DIRECTIONS
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.


Date Added: 06/10/2010
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: David Reviewed: 09/15/2011
this recipe is not the real one. it is really Salt Pepper and Garlic Powler that is all.
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