|
Santa Maria, California Serve with Pinquito beans**, salsa, toasted french bread with sweet butter, macaroni and cheese, a simple dessert (strawberry shortcake), and of course, a bottle of Santa Maria Valley wine.
First, oakwood logs are placed in a pit with movable grate and burned until red-hot. Backyard chefs also can use charcoal mixed with oakwood chips and bark available at local markets. Once lit, the fire should be hot but not blazing. Season the meat with salt, pepper and garlic powder. Do not trim off the fat before putting the meat on the grill. By placing the fat side over the fire first, the juice comes up through the meat and makes it tender. Sear the lean part of the meat over the fire for 5 to 10 minutes to seal in the juices, then flip over to the fat side for 30 to 45 minutes, depending on the size of the cut and the desired degree of doneness. When juice appears at the top of the meat, it is time to flip for another 30-45 minutes. Trim the fat after cooking, if desired. Slice tri-tip against the grain the long way, not across the triangle. It won't be a uniform cut but it will be more tender **The pink pinquito bean, smaller that a pinto bean, is only grown on the central coast of California. Special Santa Maria Barbecue seasonings and recipes can be found at:
Susie Q's Santa Maria Style Seasoning
|
||||||||||||||||||