"Santa Maria Style BBQ" Oakwood Grilled Tri-tip
- 2 (3-pound) tri-tip roasts
- Basting Sauce, recipe follows
- Seasoning Salt Mixture, recipe follows
- Seasoning Salt Mixture:
- 2 teaspoons freshly ground black pepper
- 2 teaspoons white pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon onion powder
- 4 tablespoons granulated garlic
- 6 tablespoons salt
- Basting Sauce:
- 1/2 cup red wine vinegar
- 1/2 cup garlic-infused vegetable oil
- Whisk together vinegar and oil in a small bowl.
Heat a grill to low.
Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
Mix together all ingredients in a small bowl.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy Frank Ostini
Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Bobby Flay