• Santa Maria Barbecued Tri Tip

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    •     Beef tri-tip
    • 2 lb Salt
    • 1 lb Black pepper
    • 1/2 lb Paprika
    • 1/2 lb Garlic pwdr
    • 1/2 lb Onion pwdr


    1. I happened to be talking to my son-in-law who is a chef in Santa Maria this afternoon and he gave me the following recipe. You can cut it down but he says which it keeps well and you do use a lot of it. It is a dry marinade.
    2. Remove all of the fat from the tri-tip. Pack on lots of the dry marinade and let it sit overnight in the marinade in the refirgerator. When ready to barbeque rinse off the tri-tip and pat dry with paper towels. Cook over oak or possibly use wood chips (he prefers oak) of your choice.

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