Top Review by slo_cook
Living in San Luis Obispo, just to the north of Santa Maria, where it's reported that the cut of meat "tri tip" was originated at Cal Poly, it's a staple, even in the winter months. What gives the Santa Maria style tri tip it's true great flavor is a simple seasoning of salt, pepper, onion and garlic powder and most importantly it is bbq'd/smoked over oak and only oak.
- 2 -3 lbs beef tri-tip roast or 2 -3 lbs top sirloin roast
- 1 tablespoon black pepper, fresh-ground
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 1⁄2 teaspoons paprika
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1⁄2 cup red wine vinegar
- 1⁄2 cup garlic-infused vegetable oil
Directions See How It's Made
- Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
- Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
- Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
- Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
- Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.