"Janet Wilder" > wrote in message
...
> On 9/23/2010 3:40 PM, Dimitri wrote:
>> Entertaining daughter # 4 + Granddaughter in from Illinois.
>>
>> Katie (8 today) requested Papa (me) to grill some tri-tip for dinner.
>> Obviously a girl of GREAT taste.
>>
>> Turns out the tri-tip is almost non-existent in southern Illinois & they
>> ended up having to go to a local butcher shop & order s full case.
>> Costco there seems to have discontinued the product.
>>
>> So there's a 3 pounder marinating in garlic, onion powders, pepper, &
>> MSG red wine vinegar (smidge) some Zinfandel.
>>
>> It will be grilled very slowly till pink then charred.
>>
>> going to sprouts to find a bunch of veggies to grill & maybe some
>> grilled peaches brushed with Balsamic.
>>
>> I understand tri-tip is not known all over the immediate world.
>>
>> Here's the history from the Santa Maria Elks
>>
>> http://www.santamariaelks.com/history/tritip.html
>>
>> Enjoy.
>>
>> Dimitri
>>
>>
>
> From what I've seen it's pretty much non-existent anywhere but California
> and maybe the left coast.
>
> My neighbor got one pre-marinated in a cryovac bag at the WalMart. That's
> the only time I've seen one here. It was so high in sodium (not to mention
> the rest of the chemistry set) that I wouldn't eat it.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.



I know and I find that difficult to believe..

The other very important part of the tri-tip flavoring is the California
coastal red oak. Its a very pungent smoke and very recognizable.

Santa Maria is a very Hispanic (Mexican) agricultural area. In the early
years it was ranchland. They still raise great beef there. Today much of
the area from Santa Barbara north is wine country culminating in Paso
Robles.

The Santa Maria barbecue has a diamond plate grate then usually a chain
drive mechanism that raises and lowers the grate for heat control.


Dimitri