Traditional “Santa Maria Style Tri-Tip BBQ”
Try this delicious recipe for an often under-used cut of meat.
Food Pairing with Syrah
The rich, hearty flavor of BBQ tri-tip is a perfect complement for our 2018 Estate Syrah!
Lots of blackberry, cherry and luscious fruits greet your nose in this medium bodied Syrah. Notes of smokey marshmallow, black pepper round out the aromas as the soft tannins greet your mouth. They are framed by juicy currant and butterscotch on the smooth finish.
2 – (2 lb) Tri-Tip roasts (trimmed of excess fat)
½ C red wine vinegar
½ tsp kosher salt
½ C canola oil
2 cloves of garlic
1 TBSP black pepper
1 TBSP ground white pepper
¼ C kosher salt
¼ C granulated garlic
2 tsp cayenne pepper
2 tsp dried minced onion
1 tsp ground celery seed
Make basting liquid: Start by smashing garlic cloves. Sprinkle smashed cloves with salt, and smash again. This should create a paste. Transfer garlic paste into a small bowl and whisk in vinegar and oil. Cover and refrigerate for at least 24 hours.
Make the spice rub: Mix all dry spices together in a bowl and set aside.
Place the Tri-Tips in a large bowl and baste evenly with ¼ C of the basting liquid. Reserve the remaining liquid. Take 1/3 of the spice rub and evenly coat Tri-Tips (you may save remaining spice rub for later use if store in an air tight container).
Refrigerate Tri-Tips uncovered for 1 ½ hours. Remove from the refrigerator and let set for 30 min. at room temperature.
Pre-heat grill to medium-high (400-450) OR prepare an oak wood fire on an open grill.
Place Tri-Tips on grill uncovered until lightly charred on both sides (2-3 min. per side). Grill uncovered, turning and basting with remaining basting liquid every 5 min. until thickest portion of meat registers 130F.
Remove Tri-Tips from grill and cover loosely with aluminum foil. Let rest for 15 min. Slice the meat thinly, against the natural grain.
Serve with a fresh, chunky, tomato salsa and pinquito beans.