Santa Maria Tri Tip

From: Brenda83

On Jul 3, 2009

We enjoyed ours. My boyfriend would have liked it better with flour tortilas, so we will do that next time. I didn't use infused veggie oil, but plain olive oil. I served it with pico de gallo and guacamole.

From: slo_cook

On Jun 26, 2009

Living in San Luis Obispo, just to the north of Santa Maria, where it's reported that the cut of meat "tri tip" was originated at Cal Poly, it's a staple, even in the winter months. What gives the Santa Maria style tri tip it's true great flavor is a simple seasoning of salt, pepper, onion and garlic powder and most importantly it is bbq'd/smoked over oak and only oak.

From: The Brungers

On Jun 10, 2007

This Tri-Tip was very impressive. Upon looking at the recipe we were a bit skeptical at first because it was a lot different than the normal Santa Maria BB-q recipe we make which came from Lompoc, California. We followed this recipe to a T and the final product was very tender and juicy crispy on the outside and not overwhealming in spices. The Oil and Red wine vineager are a perfect grilling touch. We Loved it and it made our Sunday dinner very memorable.

From: Resilient

On Jun 26, 2009

I use this rub and oil mixture at least once a month, either on steaks (flank, skirt, or filet mignon) we grill or on roasts (twice tri tri and once bottom round). It is delicious and easy to prepare! Be sure to not use the rub without the oil mixture because the rub has a tendency to burn in parts if it's not protected by oil.