Santa Maria Style Tri Tip

How to make Santa Maria Style Tri Tip Recipe - West Coast barbecue has been underappreciated for some time, but has recently been getting a lot of love from the most stringent barbecue enthusiasts. Credit Santa Maria-style barbecue for this movement their tri tips are some of the juiciest and most flavorful cuts of meats to cook over a pit. I've been cooking tri tips for years, but they are still unheard of across the Midwest.

Serves: 3

Ingredients:
1 3-pound tri tip roast
1 tbsp canola oil
1 tbsp granulated garlic
1 tsp Lawry’s Seasoned Salt
1 tsp black pepper

Method:
Apply the oil to the meat and sprinkle on the seasonings. Dust with a single layer each of garlic powder, seasoned salt, and pepper.

Set up the grill for two-zone indirect heat at 350 degrees F. Add red oak wood chunks for smoke.

Place the tri tip on the cool side of the grill and cook indirectly for 40 minutes or until an internal temperature of 130 degrees F (medium rare) is reached.

Move the roast over direct heat and sear for 5 minutes on each side.

Let the tri tip rest for 10 minutes.

Slice the roast against the grain. Serve immediately.

Note:
Substitute oak, pecan, hickory, or fruit wood for red oak wood chunks.