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Date Posted: 13:16:26 04/28/01 Sat
Author: Mike S.
Author Host/IP: 1Cust19.tnt2.martinsburg.wv.da.uu.net / 63.23.214.19
Subject: Re: Bought a tri-tip - now what?
In reply to: BrianG-C 's message, "Bought a tri-tip - now what?" on 01:42:20 04/25/01 Wed

>Found a tri-tip at the butcher's here and decided to
>try it. I've read acounts of Cal.cookers doing them,
>but I don't have a recipe. Any help out there?
>thanks in advance.
>Brian


Brian, me being a Calif. native maybe I can be of some assistance to you. Seeing as how this message was posted a few days ago you have probably already cooked the tri-tip though. So for future reference, here is how we always cooked our tri-tips.

As a "historical" note the Tri-tip is properly called a Santa Maria Tri-tip. Santa Maria is a town on the coast of Calif. North of Santa Barbara, I beleive it is in San Luis Obispo County. Or the county next South of there. Anyways... Tri Tips became popular there in the 60's and spread through out Southern and Central Calif. from there.

Friends in the San Francisco and further North regions weren't too familiar with them when we left in '98. I sure wish we could get them here!

I use a Weber style grill using indirect heat. Hopefully, the tri-tip you bought still has the fat cap on it. I place the meat between the coals, fat side up. I always bought mine pre-seasoned but if your comes plain you can use the usual dry rub kinda stuff. I have a particular brand that I have exported to me from Calif just for tri-tips by my daughter that is still there. Oh yeah, we we moved to West Virginia almost 3 years ago and I have tri-tips flown out to me a couple times a year :)

Back to cooking the tri-tip...

Season it up, garlic powder, salt, pepper, onion powder, and what ever else you like. Let marinade in this for at least a day. Fire up the Q and then spread out the coals for indirect. Place meat fat side up and close the lid. This is real similar to doing a brisket. I cook mine at about 250 for about 90 minutes to 2 hours.

Traditional sides are Poquito beans and garlic bread. Poquito beans are hard to find so we usually make a baked bean kinda dish out of canned pork and beans and we serve it with Near East brand rice pilaf.

God I miss tri-tips

MikeS.

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