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

On Jul 3, 6:30 pm, Christine Dabney > wrote:
> 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

http://tinyurl.com/2326aj
or
http://tinyurl.com/ypagac

On Tue, 03 Jul 2007 17:38:26 -0700, hahabogus > wrote:


>> Anyone have the recipes and method saved? I want to fix this
>> tomorrow...
>>
>> Christine
>
>http://tinyurl.com/2326aj
>or
>http://tinyurl.com/ypagac

No, this isn't what I want. I already found those posts, and they
were for cold smoked tri-tip. I don't want that.

Thanks anyway.

Christine

Christine Dabney > wrote in
:

> 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
>


How about this one........

"Santa Maria Style BBQ" Oakwood Grilled Tri-tip

http://www.foodnetwork.com/food/reci...977,FOOD_9936_
28099,00.html

http://tinyurl.com/2t964o


Here's the whole lot of them..........

http://tinyurl.com/2t5hps


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Christine Dabney > wrote:

> Anyone have the recipes and method saved? I want to fix this
> tomorrow...

There is no particular recipe or method, just meat grilled over red oak
fire. From the horse's mouth:
<http://www.santamaria.com/visit/section_visitor/barbecue.html>.

Victor

Christine Dabney > wrote:

> Anyone have the recipes and method saved? I want to fix this
> tomorrow...

There is no particular recipe or method, just meat grilled over red oak
fire. From the horse's mouth:
<http://www.santamaria.com/visit/section_visitor/barbecue.html>.

Victor

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)

On Wed, 4 Jul 2007 19:05:03 -0700, MaryMc
> wrote:

>Here's how I make mine...
>
>
>Santa Maria Tri-Tip

This is the way I ended up doing mine:
http://www.scpr.org/programs/offramp...tiprecipe.html

It turned out marvelous. Marvelous flavor. I didn't have oak chips
to put on the grill-couldn't find any anywhere in town. I used
hickory.
I cooked two roasts...not sure of how far they would go. As a result,
I have plenty of medium rare to rare steak left. One part of it is in
slices, the other is still in a chunk. Good stuff.

I also ended up grilling small red potatoes on skewers on the grill,
after parboiling them til they were semi-cooked. They were brushed
with olive oil with garlic, salt and pepper. I made some aoili to
drizzle over them, as I am an aioli addict. Everyone else loved the
aioli too.

Christine

Christine Dabney > wrote in
:

> On Wed, 4 Jul 2007 19:05:03 -0700, MaryMc
> > wrote:
>
>>Here's how I make mine...
>>
>>
>>Santa Maria Tri-Tip
>
> This is the way I ended up doing mine:
> http://www.scpr.org/programs/offramp...7/06/23/parson
s
> tritiprecipe.html


You didn't like the looks of these????



"Santa Maria Style BBQ" Oakwood Grilled Tri-tip

http://www.foodnetwork.com/food/reci...977,FOOD_9936_
28099,00.html

http://tinyurl.com/2t964o


Here's the whole lot of them..........

http://tinyurl.com/2t5hps





--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

On Thu, 5 Jul 2007 04:20:34 +0000 (UTC), PeterLucas >
wrote:


>You didn't like the looks of these????

Well, I knew Russ Parsons had done an article on the tri-tip and in
particular Santa Maria style tri-tip..he had done some exhausting
seaching for it. This method was the result of that search. I
decided to try it..and I am glad I did.

Christine

Christine Dabney > wrote in
:

> On Thu, 5 Jul 2007 04:20:34 +0000 (UTC), PeterLucas >
> wrote:
>
>
>>You didn't like the looks of these????
>
> Well, I knew Russ Parsons had done an article on the tri-tip and in
> particular Santa Maria style tri-tip..he had done some exhausting
> seaching for it. This method was the result of that search. I
> decided to try it..and I am glad I did.
>
> Christine
>


No worries. BTW, who's Russ Parsons?

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell