Tri-tip Recipes

Classic Santa Maria Style Grilled Tri-Tip

***RUB***
2 tablespoons garlic powder
3 tablespoons salt
3 tablespoons black pepper

***MEAT***
2 3-pound tri-tips

Mix rub ingredients together into a paste.

Trim off almost all the fat from the tri-tips.

Rub the tri-tips with a generous amount of the rub. Let the meat stand for a minimum of one hour.

Best to place the rubbed tri-tips into a Ziploc bag and let them sit in the refrigerator over night.

Grill over hot charcoal fire until deepest part of meat registers 145F.

Remove from grill and let the meat sit for 10 minutes before slicing.

Del King's Tri Tip Marinade

Del King is famous for his dislike of tri tip.  "Real Texans don't eat tri-tip."

However, Del is forced to cook tri-tip when he is in a California barbecue contest.  Here, Del shares his favorite tri-tip marinade.  We have heard from reliable sources, that after cooking tri-tip in a barbecue contest, Del takes all the leftover tri-tip home for his dog.

1/2 Tablespoon sea salt
1/2 Tablespoon cracked black peppercorns
1 Tablespoon grated fresh ginger root
1 Tablespoon soy sauce
1/2 Tablespoon white pepper
1 Tablespoon brown sugar
4-6 cloves crushed garlic
1 ounce Jack Daniels
1/4 Teaspoon Balsamic vinegar
1/2 Teaspoon honey
1/4 Cup olive oil

Mix all the ingredients well.

Cover the meat with the marinade and place in plastic bag in refrigerator for at least an
hour--better overnight.

Grill or smoke the meat.