In this post, you will learn how to make California Tri-Tip, Santa Maria Style and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make California Tri-Tip, Santa Maria Style.
- 1 tri-tip roast (about 2 pounds) , trimmed
- 6 garlic cloves , minced
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 2 cups wood chips , preferably oak
- 1 teaspoon pepper
- 3/4 teaspoon garlic salt
- Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side.
- Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
- Soak wood chips in bowl of water to cover for 15 minutes.
- Open bottom vents on grill.
- Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash.
- Pour hot coals in even layer over one half of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
- Using paper towels, wipe garlic paste off roast.
- Rub pepper and garlic salt all over meat.
- Grill directly over coals until well browned, about 5 minutes per side.
- Carefully remove roast and cooking grate from grill and scatter wood chips over coals.
- Replace cooking grate and arrange roast on cooler side of grill.
- Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare), about 20 minutes.
- Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes. Slice thinly across the grain.
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