On 2007-07-03 16:30:47 -0700, Christine Dabney > said:

> Heya folks,
>
> I know the recipe for the seasoning mixture and the method for
> grilling this has been posted in the past. I have been googling for
> it, and so far it is eluding me. I know Dimitri has posted about it
> before, and others as well. I can find posts about cold smoked
> tri-tip, but that isn't what I want.
>
> Anyone have the recipes and method saved? I want to fix this
> tomorrow...
>
> Christine


Here's how I make mine...


Santa Maria Tri-Tip

2-3 lb. beef tri-tip roast or top sirloin

Rub tri-tip with Spice Rub (below) and let stand 1-4 hours.

Use mesquite or oak chips on the grill. Grill over direct heat,
medium-high. Brush on Basting Sauce as soon as you put it on the grill.
Turn at least three times, basting every time. Grill 30-35 minutes, to
140 degrees F.

Slice thin, across the grain, and serve with warmed corn tortillas, a
green salad, Salsa, and Pinquito Beans.


Spice Rub

1 Tbl. fresh-ground black pepper
2 tsp. granulated garlic
1 tsp. granulated onion
1-1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. rosemary
1 tsp. salt

Mix together and rub on meat. Let stand at 1-4 hours before grilling.


Basting Sauce

1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

Drizzle oil slowly into vinegar, whisking rapidly. Brush on meat
as soon as you put it on the grill.


Santa Maria-Style Salsa

3 medium fresh tomatoes, chopped
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 chopped sweet onion
2-3 cloves garlic, minced
1/2 cup finely chopped California green chiles
1/2 cup snipped cilantro
1 Tbl. red wine vinegar
dash of Worcestershire sauce
pinch of dried oregano, crushed
few drops of hot pepper sauce

Combine all ingredients in a bowl. Cover and let stand for one hour to
blend flavors. Makes 3-1/2 cups.


Santa Maria-Style Pinquito Beans

1 lb. small pink beans (Pinquitos) or pinto beans
2 strips bacon, diced
1/2 cup diced ham
1/2 onion
2-3 cloves garlic, pressed or minced
3/4 cup tomato puree
1/4 cup red chili sauce
1 Tbl. sugar
1 tsp. salt
1 tsp. dry mustard

Pick over beans to remove dirt and small stones; cover with water and
let soak overnight in a large container. Drain, cover with fresh water
and simmer 2 hours, or until tender (pintos may need longer). Sauté
bacon and ham until lightly browned; add to beans. Sauté onions in
bacon grease until lightly browned. Add garlic and sauté a minute or
two longer. Add tomato puree, chili sauce, sugar, mustard, and salt.
Drain most of liquid off beans and stir in sauce. Keep warm on low heat
until ready to serve.

--
MaryMc

(remove the obvious to reply)