Tri-Tip Roast

Tri-Tip RoastIf you are a fan of BBQ, you will know that the offerings and sauces will vary depending on region. Texas is known for their brisket, the Carolinas have their pork, and in Memphis it is all about the ribs. For California, it’s Tri-Tip.

Tri-Tip has an interesting history as it wasn’t always available for retail. It was discovered by accident in the 1950s by a butcher in Southern California who started roasting it on a spit and slicing it up for sandwiches. Its popularity took off from there.

The Tri-Tip Roast is the triangular section at the bottom of the sirloin cut of the cow. Because of its location, Tri-Tip was originally thought to be too tough to eat and was sold as stew meat or ground into hamburger. When seasoned with a dry rub and grilled though, the 1-1/2 to 2-1/2 pound lean roast is tender and full-flavored.

A single Tri-Tip can feed four to five people. And, if you are lucky enough to have leftovers, the sliced meat will make fantastic roast beef sandwiches the next day.

Though a dry rub of salt pepper and garlic is the most authentic way to prepare your Tri-Tip, we like this marinade to give it just a little bit more flavor….

Santa Maria Style Tri-Tip Marinade
Adapted from The Food Network

1 cup lemon juice
1 cup canola oil
1/2 cup sugar
1/2 cup soy sauce
1/2 cup black pepper
1/2 cup garlic powder
1/2 cup chopped fresh garlic
1/2 cup chopped onions, about one small onion
2 (4-pound) tri-tips, trimmed

To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Heat grill to medium temperature.

Place tri-tips on the grill and cook about 25 minutes (we like ’em on the rare side), or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

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