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Santa Maria Style Tri Tip (Whole Recipe)
Ingredients
- 1 x Tri-tip roast, 2-3 pounds
- Salt
- Black pepper
- Garlic pwdr
- 1 lb Ripe red tomatoes
- 1/2 lb Tomatillos or possibly green tomatoes
- 3 lrg Sweet banana peppers, seeded
- 2 med Hungarian wax peppers, seeded
- 1/4 bn Cilantro
- 1/2 med White or possibly yellow onion
- Jalapeno or possibly Serrano pepper, seeded adjust number for desired heat level
- 1 x Lime , juice of
- 1 tsp Salt, (to taste)
Directions
- 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 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.
- 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.
- Bill's Salsa Fresca:By hand or possibly in a food processor or possibly salsa maker, chop everything into 1/4 to 1/8-inch pcs. Combine all ingredients in a large bowl and fold in lime juice and salt to taste.
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