Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Tri-tip roast; 2-3 pounds
BILLS SALSA FRESCA
Preparation
The guy who owns the Red Oak BBQ-B-Q Company in Santa Fe Springs, CA was grilling this meat as a demonstration at the 1997 California BBQ Championships and he told me how to do it. Take a 2-3 lb. tri-tip roast and trim off the fat. Cut the meat into chunks the size of a small womans fist and rub with a mixture of salt, black pepper and garlic powder, in a 40:40:20 ratio. Let the meat sit in the refrigerator, in a plastic bag, for at least 4 hours. He grilled the meat over medium-hot mesquite coals. He was turning the chunks of meat constantly, moving them all around the grill. He pulled them off when the inside was medium-rare and the outside was well-done. Grilling time was about 20 minutes. This is a pretty tender piece of meat, so it doesnt need long cooking. He chopped the chunks into bite-sized pieces and served it covered with salsa fresca. Fresh salsa is a must--dont use the bottled stuff. Make your own or you can usually buy it in the deli section of most supermarkets, at least out West. Bills Salsa Fresca: By hand or in a food processor or salsa maker, chop everything into 1/4 to 1/8-inch pieces. Combine all ingredients in a large bowl and mix in lime juice and salt to taste. Posted to bbq-digest by Wiley on Oct 09, 1999, converted by MM_Buster v2.0l.
