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Ultimate Spring BBQ: Ron’s Santa Maria Style Tri-Tip

BBQ Ron’s Santa Maria Style Tri-Tip

Courtesy of The Butcher Shop in Eagle Point.

2 -3 lbs beef Tri-Tip Roast trimmed close

Rub
1 tablespoon three color pepper fresh-ground
2 teaspoons granulated garlic
1 teaspoon granulated onion
1-1/2 teaspoons smoked paprika, any good fresh paprika will work (hint-if any of your spices have a 19xx expiration date on them, throw them out! The flavor has left for good. Always use the freshest spices you can get for the best flavor)
1/2 teaspoon cayenne pepper
1 teaspoon fresh rosemary

Soak some Oak or other wood chips in water for 2 hours.
I like to wrap the soaked chips in foil, and poke half a dozen holes in the top

Mix together the pepper, garlic, onion, paprika, cayenne, rosemary, and rub well in the meat. There is no substitute for rolling up your sleeves, and making sure this rub gets in all the nooks and crannies.
Put in a large bowl, and over with Saran Wrap and let stand at 4 hours in the refrigerator. Longer is OK. I like to have it over-night. It helps the spices permeate the beef.

Bring out of Refrigerator, and let stand for 30 minutes to get to room temp.

While the Tri-tip is standing, go out and clean off the charred remains of your last BBQ. No one likes to have carbon or fish skin flavor on their beef.
Fire up the grille! A gas grille will need about 10 minutes on high to reach right temp. Need nice hot fire of about 450 deg. A charcoal grille will need about 20-30 minutes to get to temp. Be sure and use a charcoal chimney to get things started. Don’t use Matchlight, and don’t use lighter fluid, for sure. These chemicals are not on the menu, and can be harmful.

Place the foil wrapped soaked wood chunks on the coals or grid, and get some smoke started.

Grill the meat over direct heat, medium-high. Turn at least 3 times, Grill 30-35 minutes, to 120 degrees F internal temp. Don’t guess on the temp, buy a digital meat Thermometer, and use it.
Baste with the BBQ Sauce (recipe below), and turn to low heat. Looking for nice crust on the outside.

Continue to check temp with thermometer, until looking at 130 degrees F.

Resist the urge to cut off a piece with a knife to check flavor. Don’t use a big ole serving fork to turn your roast. Keep it intact, as this will keep the juices inside, instead of on your burners. Use tongs to gently turn and rotate your roast.
Take off of the heat, and let rest for 20 minutes on your cutting board. This will redistribute the juices, and help prevent them from running out on your cutting board.

With a sharp knife, cut across the grain on the diagonal, into ¼” thick slices.

Drizzle some of the Pomegranate BBQ sauce on the slices, and serve with Santa Maria Style Beans below.

Pomegranate BBQ Sauce

1 cup Pomegranate Infused Balsamic vinegar. I used Amphora Infused Balsamic Vinegar. www.amphoranueva.com (Or you can use some POM Pomegranate 100% juice and Balsamic vinegar to equal 1 cup)
3/4 cup Ketchup
1/3 cup Brown sugar
2 cloves garlic; minced
1 tablespoon Worcestershire Sauce
3 tablespoons Agate Ridge Vineyards Spicy Syrah mustard www.agateridgevineyard.com (Or you can use a Dijon Mustard)
1/4 cup chopped fresh or frozen sweet cherries.
1 teaspoon black pepper; freshly ground Combine all ingredients in a small sauce pan, stir well, and simmer for 30 minutes over low heat. Stir occasionally. Taste it along the way, and you can adjust the seasoning as you like.

Santa Maria Style Beans

4 -14.5-oz. cans pinquito beans

4 strips pepper bacon, diced

1- cup smoked ham, small diced

6 cloves garlic, minced

3 (14.5-oz) cans diced tomatoes

3/4 cup ketchup

3 teaspoon smoked paprika. Any good fresh paprika will work as well

2 teaspoon chili powder

pinch of dried oregano

2 tablespoon chopped parsley

1 cup water

In a large sauce pan, combine the pepper bacon and diced ham, and cook lightly on medium heat for 10 minutes, stirring to keep from sticking.

Add the garlic, ketchup, paprika, chili powder, oregano, parsley, water, and simmer for 30 minutes, stirring occasionally.

Add in the drained beans, and stir thru. Continue simmering for 30 minutes.

Plate up your Santa Maria Tri-Tip, drizzled with Pomegranate BBQ Sauce and serve with nice Fresh Made Salsa. I used Rogue Salsa, made in Eagle Point, www.roguesalsa.com but other Salsa’s will do. Beware of Salsa’s that are not refrigerated. Preservatives are not a good thing.

Enjoy your Santa Maria Style BBQ Meal!