• Santa Maria Style Tri Tip

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    • 1 x Tri-tip roast, 2-3 pound
    •     Salt
    •     Black pepper
    •     Garlic pwdr


    1. 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.
    2. Take a 2-3 pound tri-tip roast and trim off the fat. Cut the meat into chunks the size of a small woman's fist and rub with a mix of salt, black pepper and garlic pwdr, in a 40:40:20 ratio. Let the meat sit in the refrigerator, in a plastic bag, for at least 4 hrs.
    3. He grilled the meat over medium-warm 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 min. This is a pretty tender piece of meat, so it doesn't need long cooking. He minced the chunks into bite-sized pcs and served it covered with salsa fresca. Fresh salsa is a must-do not use the bottled stuff. Make your own or possibly you can usually buy it in the deli section of most supermarkets, at least out West. See recipe for "Bill's Salsa Fresca".

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