Description
Santa Maria-inspired tri-tip, seasoned with salt, pepper and garlic, spit-roasted over oak-smoked charcoal, and served thin-sliced on garlic-buttered grilled bread.
Ingredients
Tri-Tip
- 2 pound tri-tip roast
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon garlic powder (or 1 teaspoon garlic salt, and cut back on the kosher salt)
- 1 fist-sized chunk smoking wood (oak is traditional)
Garlic Bread
- 1 loaf French bread
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced or pressed
- Pinch of salt and pepper
Instructions
- Season the tri-tip: 1 to 2 hours before cooking, sprinkle the tri-tip evenly with the salt, pepper and garlic powder. Skewer it on the rotisserie spit, and let it rest at room temperature.
- Prepare the bread: Split the bread lengthwise, then cut crosswise into sandwich-size pieces (3 to 4 per loaf). Microwave the butter, olive oil, garlic, salt and pepper in a small bowl for 1 minute, until the butter melts and the garlic starts to sizzle.
- Prepare the grill: Set up the grill for indirect high heat, with a drip pan in the middle. For a charcoal grill, light a full chimney of charcoal, and when it is covered with ash, pour it into two equal piles on either side of the drip pan. (See my rotisserie basic technique for more setup details.)
- Cook the tri-tip: Put the wood chunk on the coals. Put the spit on the grill, start the motor, and cook with the lid closed for 20 to 25 minutes, until the thickest part of the roast is 120°F to 125°F for medium-rare. Remove from the spit, and rest for at least 10 minutes.
- Toast the bread: Brush the cut side of the bread with the garlic butter. Grill cut side down over the coals (they should be down to medium heat by now) for 30 seconds to 1 minute, until just browned, then flip and toast the crust side for 30 seconds to 1 minute. Watch carefully - the bread burns fast.
- Serve: Slice the tri-tip across the grain as thin as possible, and serve on the toasted bread.
Notes
Equipment: A grill with a rotisserie (I use a Weber kettle with the Weber kettle rotisserie), a foil drip pan, a basting brush, and a chimney starter.
Doneness: 115°F for rare, 120°F to 125°F for medium-rare, 130°F for medium. Keep the thermometer away from the spit, which can throw off the reading.
Gas grill: Use indirect high heat, and turn the burners down to medium before toasting the bread.
Grilled bread goes from toasted to burnt very quickly. Toast one piece first, checking every 10 to 15 seconds, then use that time for the rest.
Traditionally, the sandwiches get pico de gallo salsa, with pinquito beans and a green salad on the side.
One baguette is just enough for dinner, with leftover tri-tip for sandwiches during the week. But my kids love the toasted bread, so now I make at least two.
Adapted from the Santa Maria Chamber of Commerce's Santa Maria Barbecue recipe.
- Prep Time: 15 minutes
- Dry brine: 1 hour
- Cook Time: 30 minutes