Santa Maria Tri-Tip BBQ
Based on Weber's Art of the Grill Tri-Tip Sandwich, but modified to my tastes and who needs the bread, anyway???
- 1T olive oil
- 1/2 red onion finely diced
- 2-3 cloves garlic, minced
- 1/2 C chicken broth
- 1/4 C ketchup
- 1/4 C steak sauce (usually A1; doesn't matter as much as you'd expect... )
- 3T+ finely chopped fresh parsley (matters more than you'd expect)
- 1/2 C very strong espresso
- 1/4 t freshly ground black pepper
- Dry Rub
- 1 T cracked black pepper
- 2 t garlic salt
- 1 t dry mustard
- 1 t paprika
- 1/4 t cayenne pepper
- 2 Tri-tips, 1 1/2 to 2 lbs each, fat trimmed.
- Dry Rub
- Mix ingredients in small bowl
- Press into all surfaces of meat
- Wrap in plastic wrap (or big zip-lock) and let sit in fridge for 3-24 hours
- SautÃ© the onion and garlic in the olive oil over med-high heat until transparent â about 5 minutes. (I usually do the onion alone for 3-4 minutes, then add the garlic for another 2.)
- Add the chicken broth, ketchup, steak sauce, parsley, espresso and black pepper.
- Bring to a boil, then reduce to medium and let simmer until reduced to about 1 1/2 cup (about 45 minutes), stirring occasionally.
- Chop/grind in food processor to thick sauce consistency - not lumpy, but not smooth, either.
- Let cool in fridge; serve at room temperature.
- If using gas grill, add wood chips. Soak wood chips at least 1 hour; add per grill instructions.
- Sear both sides of tri-tip (about two minutes/side/direction â rotate 90 degrees for cross-hatch markings)
- Cook over indirect medium heat to medium rare â 140 degrees on meat thermometer - about 10 minutes / side. Do not overcook. (Indirect heat means turn one side of grill off, and cook on that side with top closed most of the way.)
- Remove from grill â let rest 5-10 minutes â slice thinly against the grain
- Serve with sauce on the side
- Serve with big, peppery Zinfandel with c.8 years in bottle; Cab or Syrah work well, too, and are more traditional
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