Sante Maria Tri-Tip

[DATsBBQ]

Thought Tri-Tip was big in California. Called my sis who lives there and she told me Tri-Tip is huge there. She's tried this and says it's good so it must be true.

The recipe is from the Food Network website and was featured on one of the Deputy's favorite shows ( http://www.foodnetwork.com/food/recipes ... 99,00.html ).

A hybred method - LOW&SLOW Grilling

[quote]Recipe courtesy Frank Ostini
Show: BBQ with Bobby Flay
Episode: What's the Rub?
2 (3-pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture, recipe follows

Heat a grill to low.

Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.

Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt

Mix together all ingredients in a small bowl.

Basting Sauce:
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

Whisk together vinegar and oil in a small bowl.

[OSD]

Sounds like a winner. I think I will try that.

[honu41]

Aloha Dave and Jim,

Living on the West Coast I been exposed to tri-tip for a long time. Very big on the central coast of CA. In the '60s, Sunset Magazine ran a story of a festival in Santa Maria, CA where this cut of meat, seasoned w/ salt, pepper and garlic was the feature attraction, served w/ pinto beans and a mild salsa.

This cut of meat became so popular that the price went sky high. I still grill it the simple way but it may be time to add more stuff. It is by no means a tender cut so rare or med-rare is the ticket.

I love to serve this at my backyard ques because it is easy to prep and cook.

Take care a hui hou,

[Papa Tom]

I wonder if this recipe can be applied to pepper jack cheese seeings how it is apparently illegal to sell tri-tips in Texas?

[honu41]

PT,

Is it really illegal to sell that cut of meat in Texas? And why is that?

joe

[bowhnter]

I wonder if this recipe can be applied to pepper jack cheese seeings how it is apparently illegal to sell tri-tips in Texas?

I get mine at a butcher in Plano (Hirch's) I think they have another location too or yeolebutchershop.

http://www.hirschsmeats.com/ They are pretty high, but click on the small white paper lookin thing with an N just to the right of the number for this weeks specials.....sometimes they have sales that are ok.

http://www.yeolebutchershop.com/ too...more reasonable and we really like the ground chuck. He has Bufflo burger too.
BTW, this place has a Farmers Market across the street.

Also, have seen them at Tom Thumb, and Albertson's told me they have them, although I haven't ever seen one there.

[ThomEmery]

We love em
Use them in High End Catering

[Papa Tom]

PT,

Is it really illegal to sell that cut of meat in Texas? And why is that?

joe

No they are just hard to find, I see them occasionally but if I wanted one I'd prolly burn a tank of gas looking. Brisket is king in Texas they are everywhere and apparently there is low demand for better cuts.

[JamesB]

Hey Papa, the local Costcos always seem the have tri tips in the cooler.

James.

[Stan41]

What the heck is a tri tip?
Stan

[bowhnter]

The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost. Tri-tip has become a popular cut of meat for producing Chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, which judges take off points for.

This link shows a picture and where it comes from..http://en.wikipedia.org/wiki/Tri-tip

[Stan41]

Thanks for the information. I never had heard of it. Maybe it is what our local grocer calls Sirloin tip?
Stan

[JamesB]

it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

LOL.. not any more! I think it has at least doubled in price since I first saw it a few years ago... Def. good eats though.

James.

[bowhnter]

it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

LOL.. not any more! I think it has at least doubled in price since I first saw it a few years ago... Def. good eats though.

James.

Oh I agree on that...not here anyway!! I was just in a hurry and copied and pasted

[SteerCrazy]

Haven't had the tri-tip in awhile. Sounds like a good one, thanks Dats!