285371 Mon May 22 13:34:42 -0700 2006 18 31 Home Cooking 0 1527938 Hi, I just bought two large tri tips to make on the grill for Memorial Day this weekend. Any suggestions or recipes? Thanks. . . Mon May 22 13:34:42 -0700 2006 0 Kelly 1 1527942 BARBEQUED TRI-TIP SANTA MARIA STYLE 3 pounds Tri-tip roast 4 cloves garlic -- crushed with flat of knife kosher salt fresh-ground black pepper 3 tb ground cumin 3 tb ground cayenne pepper Buy the biggest tri-tip you can find for this recipe. Trim the fat cap off the top. Crush the garlic doves and rub the crushed cloves all over the meat so it is well coated with garlic oil. Press the broken doves into the surface of the meat so they adhere to it while it marinates. Cover the surface of the meat with kosher salt. It's hard to use too much. Generously grind black pepper all over meat. Sprinkle the cumin and cayenne in a thin layer that covers the surface of the meat. Press the garlic and spices into the surface of the meat. Repeat on the other side, then let the meat rest and absorb the spices for ½ an hour. While the meat is resting prepare a very hot fire (oak is traditional, I use mesquite). Do not skimp on coals or heat. Let the coals get covered with white ash, spread them out on one side of the grill, and place the Tri-tip on the pre-heated uncovered grill. Try not to lose spices or garlic when you place the meat on the grill. If your fire is steakhouse-hot that's OK, desirable even, but place the meat on the edge of the coals so you can control the charred crust that you want to form. Sear the first side for 2-3 minutes. Turn the meat and sear the second side for 2-3 minutes, then turn again and grill for 5 minutes (you can use the lid on your Weber at this point if you like). Turn the meat once more and cover for another 4-5 minutes. 20-25 minutes total cooking time should give you a piece of meat with a deliciously charred spicy crust and pink, juicy insides. Let the meat rest for 10-15 minutes before you slice it. This allows the juices to set in the meat. Slice on the bias (across the grain) and be sure to pour any juices over the meat. Mon May 22 14:15:58 -0700 2006 1527938 0 Foodlum 2 1527944 I know, I know, it's not barbequed, it's grilled... Mon May 22 14:18:15 -0700 2006 1527942 0 Foodlum 2 1528000 True Santa Maria Style is salt pepper and garlic salt- per SANTA MARIA STYLE BARBECUE by R.H. Tesene. Not my top choice of seasoning- but you'll get a argument out of any Santa Marian... Mon May 22 18:42:03 -0700 2006 1527942 0 JalamaMama 3 1528050 .....I added some Mexican oregano, cumin, smoked paprika, S&P, ancho powder - and a good slug of tequila. It's been happily resting since Saturday. I plan to grill it tomorrow over mesquite, slice it thinly, and eat it with salsa cruda, roasted poblano chile strips, flour tortillas, and black beans. Is it tomorrow yet?? ;o) Tue May 23 00:57:51 -0700 2006 1528000 0 peg 3 1528702 I lived in Santa Maria for 3 years and on the weekends up and down Broadway there would be several organizations BBQ-ing (grilling) tri-tip. The aroma was saliva inducing. Most will only season with salt and pepper and it's always grilled over oak. Allot of these organizations would also grill half chicken and linguiza. It was almost always served with grilled french bread, piquinto beans, and salsa. Sometimes you might get a green salad or potato salad. The tri-tip sandwich on the french bread with mayo was so good. Best meal ever! Fri May 26 13:54:39 -0700 2006 1528000 0 Terry 1 1527945 We get high praise when we marinate a tri tip in Yoshida's (sp?) asian marinade for several hours and then throw it on a med hot grill...fat side up. It cooks in about an hour or so. Has a crispy outside and med-med rare inside. My husband is the cook for this one. I am off red meat for awhile and it about killed me not to eat some. Everyone else raved about it! Mon May 22 14:20:49 -0700 2006 1527938 0 Melly 2 1527953 Do you really cook it for an hour on a medium-hot grill? That would be so far beyond well done on my medium-hot grill, especially for a tri-tip. I think I've seen recipes for grilling for a max of about 30 minutes, depending on desired doneness. And even when I roast one in the oven, it isn't in there for an hour. Just curious. Mon May 22 14:50:04 -0700 2006 1527945 0 Linda W. 3 1527956 Yeah, that is mostly what I am unsure about, the grilling time. I don't like my meat cooked too much. Medium Rare at the most. Mon May 22 15:00:42 -0700 2006 1527953 0 Kelly 4 1527961 With a tri-tip, I don't think you want to go any further than medium anyway. Most recipes recommend using an instant read thermometer (used off the grill), and grilling to 135° for medium rare. Temps will rise a bit as it rests before carving. Link: http://www.askthemeatman.com/tri-tip.htm Mon May 22 15:25:43 -0700 2006 1527956 0 Linda W. 3 1527991 OOOOPs. My husband says it only seems like an hour to me...he cooks it for 30 minutes at most. Sorry. He cooks the meat around here...what do I know? Mon May 22 17:26:26 -0700 2006 1527953 0 Melly 4 1528079 LOL! I guess when you're impatiently waiting for dinner to be served, it would seem like an hour! Glad to hear your husband doesn't cook it to death. :-) Tue May 23 10:10:44 -0700 2006 1527991 0 Linda W. 2 1527984 We cook it no more than 25 minutes- and repeating that at 120 we take it off- let it sit 10 minutes then slice on a bias. 125 degrees is med-rare. Mon May 22 17:07:06 -0700 2006 1527945 0 JalamaMama 1 1527962 What is it??????? Mon May 22 15:38:25 -0700 2006 1527938 0 emilief 2 1527965 It's cut of beef that is popular in California (or maybe the whole West) that we do not generally see here in New England although Trader Joe's has been carrying it lately. According to the linked web site it is bottom sirloin butt. It's really tasty! Link: http://www.beeffoodservice.com/Cuts/Default.aspx Mon May 22 16:01:46 -0700 2006 1527962 0 GretchenS 1 1527964 Here is a link to a previous discussion about this. I made Melanie Wong's mom's recipe and it was great! Link: http://www.chowhound.com/topics/show/298176#1647843 Mon May 22 15:53:47 -0700 2006 1527938 0 GretchenS 1 1527982 I make a dry rub of mustard, chile powder, tumeric, salt, pepper, garlic powder and a pinch of cinnamon. I leave it for a couple of hours in the fride and then grill, we take it off at 120 on the themometor. Mon May 22 17:04:58 -0700 2006 1527938 0 JalamaMama 1 1528092 I use Wild Willie's rub and teriyaki style for tri tip. Hubby prefers it with just kosher salt and pepper. Since you have two, why not try one just S&P'd? It's pretty darned wonderful. (Although all the local SM BBQ'rs use tri-tip, the original bbq's used whole top blocks, which is why around Memorial and Father's Days, the local SM stores offer cryovac'd whole top blocks in their ads. That's what you call cooking for a crowd! If you like the tri-tip, also try doing a slow-roast covered kettle-style treatment. Burn the coals to white ash stage, then indirect cooking, covered. Use an oven thermo on the grill and try to maintain about 275-300 degrees kettle temp. BIL BBQ-genious Ken does this and his tri-tips come out prime-rib tender. No knife necessary. It takes lomger, and you sometimes have to add already-started coals to the bbq once the originals burn down, but the result is magnificent. Highly recommended if you like to experiment. Tue May 23 10:53:32 -0700 2006 1527938 0 kelly 2 1528120 is the program screwing up again? I'm toodie not kelly.....oh, well.... Tue May 23 11:55:21 -0700 2006 1528092 0 toodie jane