Santa Maria Style Tri Tip

I love BBQ-ed Santa Maria Tri Tip! It’s juicy, tender and a bit salty. I marinate this meat for at least 3 days before BBQing it. It was a big hit over here at Coding House and I know it will be a hit at your next BBQ too! I tripled this recipe for the 4th of July, 12 people, 3 tri tips, 20 chicken thighs and 20 corn on the cobs… NO LEFTOVERS here!

1 Tr Tip Roast (3 lbs)
3 Tablespoons Black Pepper, Granulated Garlic, Salt and Paprika
1 Tablespoon Cayenne Pepper
2 Tablespoons Vegetable Oil
1/4 Cup GOOD Beer (Blue Moon, Sierra Nevada, Lagunitas….)

1. Rub peppers, garlic, salt, paprika and oil all over tri tip. Let sit for one day.

2. The next day add beer and mix ingredients around tri tip. Let sit for one more day.

3. Today is the day! Get your BBQ, Grill or oven ready for the tri tip. Cook until internal temp reaches 135 degrees F. Let meat rest for 10 minutes. Slice meat against the grain. Look at that pink juiciness! Yum!

4. After slicing meat, put in a shallow serving dish and drip cutting board juices off cut meat. Enjoy!


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