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Santa Maria Tri-tip on the BBQ or in the Oven

Join Allison Ryan, one of the most joyful, energetic people you'll meet. From team breakfasts to Thanksgiving fun runs, Allison, a former track record holder and coach, shares her experiences hosting everything from work dinners to weddings to a weekly Sabbath dinner for her large family. Allison reflects on the many mistakes made along the way, emphasizing how they served as opportunities for growth and learning. She shares hot tips like why to hand someone a drink as they walk through the door and how to get reserved guests to talk. Get ready to be inspired and entertained as Allison's infectious energy and genuine love for connecting with others shines through in every story. We're so glad you're here!



Santa Maria Tri-tip on the BBQ or in the Oven

(adapted by Allison Ryan from a recipe in The Hot Providence Cookbook submitted by Bekah Merkle)

This is the one of best tasting meats in the world! The tri-tip from Costco is the very best! If you buy the large packages, it has gone down to $5 something a pound right now.

Ingredients: 2 (3 pound) tri-tip roasts Seasoning salt mixture (recipe follows) Basting sauce (recipe follows) Basting Sauce: ½ cup red wine vinegar ½ cup garlic infused vegetable oil Seasoning Salt: 2 teaspoons fresh ground black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper 1 teaspoon onion powder 4 tablespoons granulated garlic 6 tablespoons salt

Serve with: Horseradish etc. Committee Salad Roasted potatoes, mashed potatoes, or potato salad Bread Roasted vegetables - carrots or asparagus for color (I usually blanch the asparagus and douse it in butter and salt after blanching. I dump the asparagus in boiling water for two minutes and then drain and then put it right on a platter and cover it with butter and salt.)


BBQ Directions:

1. Heat your grill to low. Coat the tri-tips with about half the seasoning salt, rubbing it in. Let rest 30 minutes at room temperature. Grill over low heat, starting one fat side down, and one fat side up. Turn as the first side gets crispy, about 6 to 8 minutes. Turn the tri-tip before the heat pushes juices out the top, and continue to turn using this technique throughout. After turning, baste with the sauce and season lightly, four times per side.

2. Continue to turn until they are cooked to your liking. Remove from fire and let rest ten minutes before slicing into ½ inch slices against the grain.

Oven Directions:

1. Put tri-tips on a cookie sheet. Rub with kosher salt, and let it come to room temperature.

2. Bake for 30 to 35 minutes at 425°. Don’t put pepper on it till afterward because it burns and smokes up the kitchen! After bringing it out, let it sit for 10 minutes before carving.

Santa Maria Tri-tip on the BBQ or in the Oven
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