Recipe courtesy of Frank Ostini

"Santa Maria Style BBQ" Oakwood Grilled Tri-tip

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 40 min
  • Cook: 40 min
  • Yield: 6 servings
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Ingredients

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

Directions

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.

Seasoning Salt Mixture:

Mix together all ingredients in a small bowl.

Basting Sauce:

Whisk together vinegar and oil in a small bowl.

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