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Name: Santa Maria Style Tri-Tip
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Black pepper; Garlic powder; 1 Tri-tip roast; 2-3 lb.; Salt

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INGREDIENTS

Black pepper
Garlic powder
1 Tri-tip roast; 2-3 lb.
MIX 404020 RATIO
Salt

Servings

INSTRUCTIONS

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. See recipe for "Bills Salsa Fresca". Posted to bbq-digest by "wight" on May 7, 1999, converted by MM_Buster v2.0l.

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Santa Maria Style Tri-Tip

Black pepper
 Garlic powder
1 Tri-tip roast; 2-3 lb.
 MIX 404020 RATIO
 Salt

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. See recipe for "Bills Salsa  Fresca".    Posted to bbq-digest by "wight" <wight@odc.net> on May 7, 1999, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 1 servings

Calories: 12
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 40.4mg		1 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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