Long ago, in the days of cattle drives their emerged in the Santa Maria Valley a traditional cookout known as Santa Maria Barbecue. These days, this tradition consists of grilled beef tri-tip roasts, pinquito beans, and a salad. This is a great way to throw a cookout and this recipe, a simple way to prepare the main dish.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: Serves 4 to 6
- 2 to 3 pound beef tri-tip roast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon black pepper
Combine the seasonings and sprinkle over the surface of the beef tri-tip. Set aside for about 30 minutes. Preheat grill. Preheat grill to a high temperature. Place tri-tip on the hot grill and sear the surface for about two minutes per side. Move away from the high temperature or reduce to a low fire and continue cooking until done. This is preferably done with the lid up to prevent burning or over cooking but this is up to your discretion based on your equipment. What you want is a grilling temperature around 300 degrees F. Continue cooking until the meat reached the desired doneness and remove from grill. Plan on about 45 minutes total cooking time but keep an eye on the meat. Preferably this meat should be served medium rare.
Traditionally this tri-tip is grilled over red oak coals and charcoal grills with adjustable grates. The meat is seared close to the fire then the grate is raised to allow the meat to slow roast until done.