Posts Tagged ‘Santa Maria Rub’
We are very excited to add yet another great BBQ Sauce from the great state of California to the BBQ Pro Shop. Rooftop BBQ Competition Style Sauce is now available at a special price of $7.49 for a 20 Oz bottle of sauce. It is imported all the way from California and contains All Natural ingredients. It adds yet another HFCS Free BBQ Sauce to our line up. As a way to get people even more excited we were given permission by Andy Allen to print their recipe for Tri-Tip. When properly smoked and then grilled, it is every bit as good as a fine filet with a ton of flavor!
We would suggest either the Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria as a rub for this if you want to mix things up a little bit! We hope to have the Rooftop BBQ Rubs in the BBQ Pro Shop very soon!
Rooftop Tri- Tip
To make the Tri-tip Marinade you’ll need
1/4 cup water
1/4 olive oil
2 teaspoons of white wine vinegar
Mix well (yes its that simple)
To cook the tri-tip you’ll need
A good cut of tri-tip
Smoker or grill (if smoker is unavailable)
A good temp probe check out the CDN DSP-1 Dual Sensing Probe Thermometer
How to cook
- Take out your tri-tip out and trim most of the fat cap off (some places remove this before buying).
- Add your tri-tip and marinade to a zip lock bag and let it rest in your refrigerator for 2 hours.
- When cooking on a smoker find a good quality rich wood like hickory, pecan or the california favorite red oak. Check out Fruita wood chunks to get the best quality wood.
- Get your smoker or grill(with one side of burners lit) up to about 240-255 degrees and put your tri-tip on over indirect heat.
- Cook for about 1 to 1 1/2 hours or until the internal temp hits 130.
- At this point remove your tri tip and place over high heat on a grill (this called reverse searing, its the best way to do a tri-tip).
- Sear all sides of the tri-tip until the internal temp hits 140-145.
- Take off and let rest 10 min before cutting against the grain.