Super Juicy Santa Maria Tri-Tip on the Kamado Joe
Made some of the juiciest Santa Maria Style Tri-tip I have yet to make on the Kamado Joe last week. It was so delicious and very versatile. The meat is fantastic by itself but also made great sandwiches and even tasted great in a quesadilla.
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Tri Tip Cooked on Santa Maria Grill
This Video I cook Tri Tip on a Santa Maria Grill using Two different rubs. Tri Tip is a popular cut of meat commonly cooked in Central Coast Area of California over live fire using Red Oak. Tri Tip is cook similar to a Ribeye Roast to an internal temperature of 135 and sliced against the grain. I hope you find this video helpful and leave me a commit if you have any question.
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Tri Tip On A Santa Maria Grill | Technique I've Never Seen Before
Tri Tip On A Santa Maria Grill
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How To Marinate Tri Tip + 3 Tri Tip Marinades
It’s summer grilling time now and that means it’s time to break out the ti tip! In this video, I show you how to marinate tri tip plus we’re gonna make 3 delicious and easy tri tip marinade recipes.
RECIPES
For the Santa Maria Tri Tip Marinade:
3 lbs tri-tip roast
1 tsp sea salt
1 tsp ground black pepper
1 1/2 tsp garlic powder
2 tsp paprika
1 tsp onion powder
1/2 tsp dried rosemary
1/2 tsp cayenne pepper
3 tbsp olive oil
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
For the Sesame Ginger Tri Tip Marinade:
3 lbs tri-tip roast
1 tsp sesame oil
3 green onions, sliced
3 cloves garlic, minced
1 tbsp rice wine vinegar
1 tbsp raw honey
1 tsp fresh ginger, grated
1/2 tsp crushed red pepper flakes
3 tbsp olive oil
1/3 cup low sodium beef broth
1/2 cup low sodium soy sauce
For the Balsamic Tri Tip Marinade:
3 lbs tri-tip roast
4 cloves garlic, minced
2 tsp rosemary
1 tsp ground black pepper
2 tbsp olive oil
2 tbsp low sodium soy sauce
1/2 cup balsamic vinegar
Get all 3 tri tip marinade recipes plus tips for how to marinate tri tip at
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Santa Maria-Style Tri Tip: A California Classic
According to R.H. Tesene’s definitive book titled Santa Maria Style Barbecue, “In the 1950s, a local butcher named Bob Schutz perfected the tri-tip, which is a two to three pound triangular shaped cut off the top sirloin.”. And thus a new tradition was born, with tri-tip joining top block sirloin as a signature cut of Santa Maria BBQ. Prior to tri-tip being popularized in the Santa Maria Valley, the cut was mainly disregarded by butchers as something to be used for ground beef or stew meat. In fact, even today, many butchers outside of the Central Coast still don’t know what “tri-tip” is. Pair with California Cabernet Sauvignon or California Zinfandel.
Get the printable recipe here:
INGREDIENTS
Tri Tip and Santa Maria Seasoning
2 teaspoons (4g) kosher salt
2 teaspoons(4.6g) black pepper
2 teaspoons (10g) garlic powder
2 teaspoons(4.6g) paprika or piment d’espelette
1 teaspoons(2.4g) onion powder
1 teaspoons(1.2g) dried rosemary, ground or chopped
¼ teaspoons(.45g) cayenne pepper
1 2-lb (907g) tri-tip roast, patted dry
Chimichurri
3 cups (75g) finely chopped parsley
½ cup (15g) finely chopped cilantro
½ cup (113.4g) extra virgin olive oil
2 tablespoon (29.8g) red wine vinegar
1 tablespoon (21g) honey
2 lemons, juiced
3 garlic cloves, finely grated
Kosher salt and black pepper, to taste
INSTRUCTIONS
Mix together the kosher salt, black pepper, garlic powder, paprika, onion powder, dried rosemary, and cayenne. Rub the seasoning mix all over the tri-tip, then let the meat sit at room temperature for 30 minutes.
Gas grill: Preheat the grill to medium-high, leaving 1 to 2 burners off to create an area with indirect heat.
Charcoal grill: Bank warmed coals on one side of the grill to create an area with indirect heat.
Grill the tri-tip slowly over indirect heat, flipping once to cook evenly. Once an instant-read thermometer reads 115°F (46.1°C) in the middle of the steak, move it to direct heat and continue grilling for 2 minutes per side, until charred and cooked to 125°F (51.6°C). Remove from the grill and allow the tri-tip to rest for at least 10 minutes before slicing–it will continue to cook to a medium-rare temperature.
Meanwhile, whisk together the parsley, cilantro, olive oil, red wine vinegar, honey, lemon juice, and grated garlic. Season to taste with salt and pepper.
Once the tri-tip has rested, slice it against the grain. Top with chimichurri to serve.
Recipe + Video by James Collier
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