Originally Posted by ScottyDaQ
Giving my toilet some love after a bout with food poisoning.
OK! Helen way?
Buy bottle of Susie-Q www.susieqbrand.com
Seasoning or make your own, below.
3 tablespoons non-iodized table salt
1 tablespoon granulated garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper, medium grind
1/4 teaspoon Accent (MSG)
Get your charcoal, lump, or red oak!
on one side of the grill.
Season tri tip evenly...heavily if you like. Susie's has enough salt to kill me so...I go easy.
Direct grill about 7 minutes per side...or to your liking. I like a burnt, crusty outside and a moo moo middle.
Move indirectly for 45 minutes or so. I rotate/flip once about halfway, if I remember. I don't use a thermometer...I just know my times with my wind factor. Nick's 125-130 sounds right. No more than 135 off the grill.
Sometimes, if requested, I will return and grill for another couple minutes per side.
Foil: two months ago I had the Canadians in town. The Dad, expert griller in his opinion, said he'd cook for the night. By the time I got home he had started the grill and had something wrapped in tinfoil. It was the tri tip. I damn near wanted to beat him with the tongs!
Rest for 10 minutes on cutting board covered with foil.
Slice...thin? I don't know...I slice 1/2" (thickness of pink rubber eraser, not
the one on the end of a pencil)...is that considered thin? I've seen men slice tapered triangle cuts to 3/4" slabs. Across the grain.
Eat with fresh salsa. I swear... if you do not serve salsa with your tri tip here (tri tip capital area), it's a crime. I was at my soccer team's BBQ last weekend, and just about everyone asked repeatedly when the salsa was showing up.
"Authentic Tri Tip"? Read below.
Santa Maria Style Tri-tip
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
Red oak logs, or charcoal and oak chips
First, oakwood logs are placed in a pit with movable grate and burned until red-hot. Backyard chefs also can use charcoal mixed with oakwood chips and bark available at local markets. Once lit, the fire should be hot but not blazing.
Season the meat with salt, pepper and garlic salt to your desire or try some of our local traditions with Susie Q’s Santa Maria Style Seasoning or F. McLintock’s BBQ Chef Seasoning .
Do not trim off the fat before putting the meat on the grill. By placing the fat side over the fire first, the juice will come up through the meat and make it tender.
Sear the lean part of the meat over the fire for 5 to 10 minutes to seal in the juices, then flip over to the fat side for 30 to 45 minutes, depending on the size of the cut and the desired degree of doneness. When juice appears at the top of the meat, it is time to flip for another 30-45 minutes.
The fat can easily be trimmed after cooking. It is important to slice tri-tip against the grain the long way, not across the triangle. It won't be a uniform cut but it will be more tender.
http://www.santamaria.com/visit/section ... becue.html