Tri-Tip (Santa Maria Style?)

The other day we bought this most amazing salsa (just jalepeno's, tomatoes and lotsa cummin) at Carnercia Jimenez (multiple locations). Since, we've been organizing our shopping around things to eat with the salsa. Don't you do that?

So, today at the Green City Market, to go with my salsa and also in my quest to eat as much as possible, locally grown and organic meat, I purchased a tri-tip roast from Heartland Meats. (Also purchased organic chicken from my friends at Land Connection and oxtails from Roseland--I could not quite pull the trigger on their beef heart's, but the Condiment Queen lifted my spirits by saying she'd eat them. Next week.)

I've done several briskets and have a good general idea how to put a chunk of meat on the barby, but I have never specifically done Santa Maria style bar-b-q tri-tip. I'd appreciate some advice. The piece of meat is pretty small. I'm not sure if I should use some pretty hot heat, sear it, and then move it to a cooler spot, but still with the heat underneath, like say a sirloin roast or if I should just cook it slow, with the fire totally off-set.

Thanks in advance.

Rob

Vital Information wrote: but I have never specifically done Santa Maria style bar-b-q tri-tip. I'd appreciate some advice.

Rob,

Tri-tip was discussed in some detail a few weeks ago. Tri-tip thread

Short version, simple rub, grill to med-rare, slice against the grain. Enjoy.

Enjoy,
Gary

I've done several briskets and have a good general idea how to put a chunk of meat on the barby, but I have never specifically done Santa Maria style bar-b-q tri-tip. I'd appreciate some advice. The piece of meat is pretty small. I'm not sure if I should use some pretty hot heat, sear it, and then move it to a cooler spot, but still with the heat underneath, like say a sirloin roast or if I should just cook it slow, with the fire totally off-set.

Rob,
I've cooked a few tri-tips. The Santa Maria style is to burn red oak down to coals and then cook to a rare/medium rare state over the hot coals. Your thoughts of hot heat, searn and move to a cooler spot are right on.
I would use lump charcoal, create a hot fire to sear, and then move to the side. You do not want to over cook tri-tip. No more than medium. Remember the meat will continue to cook after taking off the fire.

Santa Maria Tri-Tip

Don't forget the tortillas!!

Thanks both. Those are very helpful posts.

Rob

VI, I have found that the Tri-Tip benefits wonderfully from a simple marinade of red wine, balsamic vinegar, garlic, salt and pepper. From time to time, I even find myself roasting them at around 350 for 30 miutes. Even that way, cooked medium rare and sliced against the grain, the meat has a flavor that is excellent.

Rob
Not having access to a grill, I simply salt and peppered the tri tip seared it in a hot cast iron pan and placed it in the oven to cook to medium rare. Because of the shape it almost has to be sliced like a brisket. Slice accross the grain one end had to be sliced in one direction the other end in the other direction. It was delicious. If I were making it on the grill I would sear move to cooler spot and cook to medium rare. If using a themometer thats 130. Slice as above and enjoy. Also be aware that I have found that Heartland meat seems to cook faster than you would expect. She told me yesterday that it cooks in 1/3 the time of other meat due to muscle structure of the Piedmont Cattle. Enjoy! Let me know how it turns out.
Paulette (Ma)

A question regarding Heartland meat:
Does anyone find it to be a problem that Heartland Meat is sold frozen rather than fresh? I have never bought any for this very reason. I'm a firm believer in fresh. I even have a problem buying those cryovac ribs at Costco that Wiv is constantly trying to foist upon me. What are you thoughts about using fresh, never frozen meats as opposed to the processed/frozen stuff?

stevez wrote:A question regarding Heartland meat:
Does anyone find it to be a problem that Heartland Meat is sold frozen rather than fresh? I have never bought any for this very reason. I'm a firm believer in fresh. I even have a problem buying those cryovac ribs at Costco that Wiv is constantly trying to foist upon me. What are you thoughts about using fresh, never frozen meats as opposed to the processed/frozen stuff?

Steve, I think you bring up a very good point. The whole dynamics of creating and buying organic/local meat seems to demand frozen meat. All of them, Wettsteins/Land Connection, Roseland, Rissman, Heatland, etc., sell only frozen meats at the local markets. It would be great if they sold fresh instead.

I'll let you know how crusty the tri-tip comes out. I'm grilling tonight.

Rob

Steve, I decided to give Hearland a try after talking to them the beginning of the summer in Deerfield. I usually shop the Division St market and the owner is there on Saturday mornings. I have been buying various meats from then since. I have tried, hamburger, skirt steak, tri tip, boneless shortribs, pot roast and beef shank. I have had no problem with the meats, they do get a good crust. They are lean so when cooking things like pot roast and short ribs there is very little fat. I find the meat flavorful and good. I have had no problems with the meat being frozen if anything they seem to hold up better in my freezer. I am in fact sold on their meat and plan to continue buying it at CHIC this winter.

As an aside I like supporting the small guy. I have also been buying from places like Lanes End Farm at the market for several years and her stuff is great.
Paulette