How to Make Santa Maria Style Tri Tip on the Grill | Ballistic BBQ | Sunterra Outdoors
Santa Maria style grilled tri tip, with a little twist. Cooking up some Wagyu seemed like a great way to break in my new Iron Works Santa Maria Grill by Sunterra Pro: Sunterra Outdoors: This tri tip was some of the BEST I've ever had!
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Szechuan Pepper Beef Rub Recipe:
1 cup ground black pepper
1/4 cup black lava salt
1/4 cup smoked sea salt
1/4 cup Hawaiian red algae salt
1/4 cup garlic powder
1/4 cup dehydrated onion flakes
2 tablespoons crushed Szechuan peppercorns.
Mix well
This beef rub turned out to be great on these tri tips! A very mild heat with a slight floral taste brought out the flavor of this grilled beef!
For this cook, I trimmed off all of the fat cap and silver skin from the wagyu tri tip roasts. I seasoned them liberally with the above beef rub and let them rest a bit before hitting the Santa Maria Grill. I cooked the tri tip over medium-high heat, over lump and walnut wood, flipping (a lot) until they reached 125ºF. At this point, I lowered the cooking grate and gave them a bit more sear. The end result was a perfect medium-rare, with wall-to-wall color.
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Chapters:
Intro: 00:00
Special seasoning blend: 00:14
Trimming and seasoning tri tips: 01:51
Grilling tri tips 03:42
Tri Tips are done: 06:33
Slicing the tri tips 07:02
This beef rub turned out to be great on these tri tips! Very mild heat with a slight floral taste brought out the flavor of this grilled beef!
For this cook, I trimmed off all of the fat cap and silver skin from the wagyu tri tip roasts. I seasoned them liberally with the above beef rub and let them rest a bit before hitting the Santa Maria Grill. I cooked the tri tip over a medium-high heat, over lump and walnut wood, flipping (a lot) until they reached 125ºF. At this point I lowered the cooking grate and gave them a bit more sear. The end result was a perfect medium rare, with wall-to-wall color.
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#BallisticBBQ #SunterraOutdoors #SantaMariaGrill wagyu tri tip smoker smoked wagyu tri tip sunterra pro series santa maria sunterra santa maria grill smoked tri tip wagyu tri tip bbq sunterra argentine brasero grill smoked tri tip recipe
How to Grill Santa Maria Style Tri Tip Hickory Wood Flame Perfection
In this video I show you how to grill a tri tip steak. I use hickory wood BBQ techniques that bring out that true Santa Maria style tri tip over a direct flame. To many there just is no better way than real wood flame broiled tri tip steak over an open pit.
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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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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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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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How to make Santa Maria Barbecue at Home
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FULL RECIPE(s) BELOW!
This style of barbecue is rooted in the Santa Maria Valley of California and is categorized by the following:
1. Grilling meat, such as the tritip, over an open pit with the crank grate
2. Red oak is used to impart smoky flavor
3. Simple Santa Maria rub of Salt, Pepper, Garlic, and Parsley
4. Tritip is the current day popularized cut, though other cuts like top block or ribs are done in
the same fashion.
5. The sides normally include Pinquito beans which are akin to what baked beans are for
southern bbq, and then they do a Santa Maria tomato salsa that is almost like their bbq sauce
equivalent, then a grilled bread, a basic green salad.
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--- SANTA MARIA RUB ---
- 2 parts salt (4 TBSP)
- 1 part pepper (2 TBSP)
- 1 part minced garlic (2 TBSP)
- 1 part minced Parsley (2 TBSP)
1. Mix all the spices together.
NOTE: If you are using dried garlic powder and parsley flakes, you will likely need to use a little less.
--- SANTA MARIA TRI-TIP ---
- 1 Tritip steak, trimmed
- 2-3 TBSP Santa Maria Rub (Enough to cover the meat completely)
- Oakwood for smoking (Red oak is the proper one to use)
1. Rub the Santa Maria Rub all over the steak until completely covered (NOTE: This can be done ahead of time and left in the fridge)
2. Start the grill by preparing a direct heat and indirect heat side with charcoal.
3. Add oak wood to the charcoal until it starts burning and producing smoke.
4. Place the tri-tip steak on the DIRECT HEAT and sear for 6-7 minutes a side until a crust has formed.
5. Move the tri-tip steak to the INDIRECT HEAT and place a meat thermometer inside. Let the steak cook until the internal temperature reaches 130 degrees Fahrenheit (55 C) (probably another 30-50 minutes depending on the indirect heat)
6. Remove the steak from the grill and let rest for 15 minutes prior to slicing.
7. Enjoy with the pinquito beans and fresh salsa.
--- PINQUITO BEANS ---
- 1 pound dry pinquito beans (I used pinto beans)
- 2 slices of bacon, diced
- 1/2 cup smoked cooked ham, diced
- 2 large red tomatoes, diced (can substitute 2 14 oz cans of diced tomatoes if needed)
- 1/4 cup ketchup
- 1 TBSP Santa Maria Rub
- 1 teaspoon dry mustard
- 1 tsp paprika
- 1 tsp chili powder
- 1 tablespoon sugar
- 1/2 cup water (OR MORE)
1. Cook the beans according to the package. Stovetop method, overnight method, or boiling method can be used)
2. In a separate pan, let's prepare the sauce. Saute the diced bacon and smoked ham for 2-3 minutes over medium heat.
3. Add the diced tomatoes, ketchup, and spices.
4. Mix the sauce mixture until combined, turn the heat to low, and let simmer for 20-25 minutes slightly reduced. Remove from heat.
5. Drain the cooked beans reserving ½ cup of water.
6. Return the drained beans to a stockpot with the sauce and ½ cup of water (NOTE: You want the liquid to be covering the beans, check the video for reference!)
7. Simmer the beans on low for another 45-60 minutes until tender.
8. Enjoy the beans with a spoonful or two of the Santa Maria salsa, next-level goodness.
--- SANTA MARIA SALSA ---
- 2-3 large tomatoes
- 1 chile (jalapeno, anaheim, or canned green chile)
- 1/2 red onion
- 1 scallion
- 1 TBSP olive oil
- 1 TBSP red wine vinegar
- 1 TBSP balsamic vinegar
- ½ TBSP Santa Maria Rub
1. Finely dice all the vegetables and add to a large bowl.
2. Toss with olive oil, red wine vinegar, balsamic vinegar, and the Santa Maria rub.
3. TASTE IT! Adjust the oils, vinegar, and rub as you see fit
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MISCELLANEOUS DETAILS
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Audio: Behringer Ultravoice Mic + Pop Voice Lav Mic
Edited in: Premiere Pro #SantaMariaBBQ #Homecooking