Santa Maria Tri-Tip

[Mark Foreman]

Santa Maria tri tip​

Barbecue
Prep Time: 4 houtrs Cook Time: 45 minutes Difficulty: Medium Servings: 8 Source: Great-grilling.com

INGREDIENTS​

1 Whole Tri Tip 5 to 6 lbs
Santa Maria Style Spice Rub
1 ½ Tablespoons fresh coarsely ground black pepper
1 tablespoon kosher salt
1 teaspoon sweet paprika
½ tablespoon onion powder
½ tablespoon dried rosemary
¼ teaspoon cayenne pepper
½ tablespoon granulated garlic
combine all and store in an airtight container.
Wet Mop
½ teaspoon Dijon mustard (I like to use the coarse wholegrain version)
1/3 cup red wine vinegar
6 cloves garlic crushed and chopped fine
1/3 olive oil
Santa Maria Style Salsa
3 tomatoes diced
½ cup celery diced fine
½ cup green onions
½ cup mild green chiles such as Anaheim or mild green New Mexico chile. Fire roasted, peeled and diced
2 tablespoons cilantro chopped fine
1 tablespoon flat leaf parsley chopped fine
1 tablespoon red wine vinegar
¼ teaspoon Worcestershire sauce
1 tablespoon garlic chopped fine
1 teaspoon Mexican oregano crushed

DIRECTIONS​

1. For the rub, combine all and store in an airtight container.
2. For wet mop, combine all
3. To make the salsa, combine all and allow to sit in the fridge for 3-4 hours prior to serving.
4, Season the tri tips with the rub, allow to marinate for four hours or preferably overnight.
5. Indirect grill Tri Tip until internal temperature is what you want. Use the wet mop at the beginning of cooking , then every 15 minutes thereafter, making sure to mop just before taking it off the grill. When done remove from the grill and allow to rest for twenty minutes.
6. Slice 1/8 to 1/4 inch thick across the grain. It is best when the slices are cut at a 45 degree angle.
7. Serve with the salsa

NOTES​

Santa Maria Style Pinquito Beans
1 pound Pinquito beans cooked (follow directions for cooking on package) If unavailable substitute pinto beans
4 strips of bacon diced
½ cup ham diced small
3 cloves garlic chopped fine
¾ cup tomato puree
¼ cup red chile sauce or enchilada sauce.
1 teaspoon dry mustard
1 teaspoon Mexican oregano
1 teaspoon marjoram
1 teaspoon salt
Sauté bacon in the bottom of a large pot. When golden brown add the ham. Lower the heat and add the garlic. Sauté until garlic is soft, add the tomato puree and all other ingredients except the beans. Simmer for 10 minutes and add the cooked beans. Taste and adjust salt if necessary.