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Carne de Santa Maria Tri-Tip recipe
Ingredients
1 tablespoon salt
1 / 2 teaspoon pepper black
1 / 2 teaspoon garlic salt
A top sirloin (3 inches thick), or tri-tip
red oak logs, or charcoal and oak chips (soaked in water)
Method
Mix salt, pepper and garlic and rub on the meat mixture.
Place pork and adjust its position for sites around 2 or 3 inches of coal and a heat source.
Grasp each side of the meat during the 5 coals 8 minutes to seal in juices, turning once.
Now return to the position of the meat a drop of about 6-8 inches from heat source. Cook the meat for another 20-30 minutes, turning every 7 or 8 minutes until the meat is cooked to desired doneness.
Allow the meat on aluminum foil for 30 minutes before slicing and serving.
Tri-Tip events
In the U.S., Tri-tips were usually crushed up or cut into steaks, until early 1960, when it became a synonym of Santa Maria, California, as local food specialties.
Tri-tips have been and still is to be rubbed with a mixture of spices or dry rub, which includes salt, pepper and other condiments such as garlic salt. Meat is then cooked and smoked over a pit of red oak, or more commonly, on a spit, barbecue grill or a cooking pot with cover.
Even today, Tri-tip steak is also known as Santa Maria steak.
This cut is very versatile in how they are preparing.
The traditional style of Santa Maria in the kitchen is the grill to heat over a pit of oak red, but the tri-tip can be slow, smoked, marinated or seasoned with a dry rub.
Tri-Tip is cooked at high heat on a grill, a grill or oven after the meat has been cooked is usually decided in the grain before serving.
Tri-tip cooking temperature guide
Rare (Red with the middle of cold, sweet) – 125-130 degrees
Medium Rare (red with hot water, some hard core) – 135-140 degrees
Medium (pink and firm throughout) – 140-150 degrees
Center for medium (pink line, very firm) – 150-155 degrees
Well done (gray-brown and all completely out) of 160-165 degrees
I never get tired of eating like this Tri-Tip steak is great served simply on their own, or with barbecue sauce with guts. Once you have smoked Tri-Tip and I liked it, you're probably already anticipating the next Once you have it!
About the Author
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