Thanks for checking out the recipe. For this version we use a Weber Kettle Grill and coal briquettes, cooking with indirect heat for about 30 minutes. For the best results, pile the coals on one side of the grill and drink a beer. Here are the instructions:
Ingredient list for Santa Marian #3 dry rub:
. Quickly sear all sides of tri-tip before pulling the meat from grill. But be very careful, all the seasonings and goodness will burn and char if coals are too hot or you leave on too long
. Chili powders can be replaced with whatever is on hand and scaled back if needed
. Mirror the shape of your meat with your coal pile for an awesome, even sear
. Want to take it all the way there? Ok, traditionally a red or live oak wood is used, or you can just add some chips to your coal pile.
This recipe has been in development for around 3 years. I was inspired by the local lore of the recipe and memories from my early bbq'ing days. We learned to cook tri-tip on a traditional Santa Maria grill (sometimes 20 at a time) with Busy Bee Catering during our childhood. I took that inspiration and named the recipe after my Grandmother, Marian Sarver. She is an amazing Matriach for our family and the Daughter of Joe and Ella Peralta. This recipe is dedicated to her, I hope it captures the love and dedication she brings to our family.
Our recipes are born from the pure love and devotion to feeding people. It all started with our Grandparents, Joe and Ella Peralta, on old Highway 101 in Gilroy, CA. Each recipe comes with a back story on a family member and a couple Hip Tips. Enjoy and Cheers!
This project is community based. The bottled spices are not for sale, but we will release in batches for free and of course, always open to barter. The recipes are all bulky, and the idea is that you make some extra, bottle it up and spread the love.
Please send your info be put on the list for the next batch.