Santa Maria Style Tri-Tip

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:

1. Ask your local butcher for an untrimmed tri-tip
2. Rub with sea salt (!) liberally 5 hours prior to cooking
3. Rub in Santa Marian #3 around 3-4 hours before cooking, liberally on all sides and in all the nooks and crannies
4. Peel 5-7 garlic cloves, 10 if you are from Gilroy, cut entry into fat cap and insert whole cloves into fat cap 
5. Keep tri-tip in fridge, pull out and let rest for 1 hour before cooking
6. Sear all sides directly over coal, 3-5 minutes each side
7. Move tri-tip off coal, fat cap facing down
8. Optional: add fresh herbs to tri-tip after sear; oregano (!), sage and/or rosemary (minced and spread evenly)
9. Close the lid and maintain your temp (250-300 °F)
10. ​Cook with indirect heat to 5°F less than your desired temp
11. Pull tri-tip and tent with foil for 10-15 minutes
12. Slice off fat cap (don't forget to squeeze out the garlic!)
13. Cut against the grain, which is trickier than you think

Ingredient list for Santa Marian #3 dry rub:

• 6 tbsp black pepper
• ​5 tbsp garlic powder
• 1 tbsp dried minced garlic
• ​5 tbsp onion powder
• 1 tbsp dried minced onion
• 2 tsp ancho powder
• 2 tsp guajillo powder
• 2 tsp pasillo powder
• 5 tsp Mexican oregano
• 2 tsp rosemary
• 1 tsp sage powder
• Fresh Oregano, Sage and/or Rosemary (see Step 9 above)

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Hip Tips
. 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. 

Back Story
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. 
​_Jon