Beth Oliver's Santa Maria Style Spice Rub
I was somewhat taken aback the other day when a customer asked, besides
making wine, what else I do for fun. Ah, well, we don't travel
much due to on-going winery activities. What I do enjoy is talking with
our visitors, so I suppose all of you are how I have a fun day. Of
course, talk sometimes is about food. You give us great ideas and
sometimes complete recipes. Here is a straightforward recipe that is
great. Try it with the Tre Sorelle. We think they're great, too.
1 tri tip
Santa Maria Style Spice Rub
1 T each kosher salt, black pepper, garlic powder, parsley flakes, sugar: combine
Rub the tri-tip with olive oil (so that the spice rub adheres).
Generously sprinkle the rub on the tri-tip and rub it in all over
Let the tri-tip sit while you heat up the BBQ - roasts should be close to room temp before cooking.
Heat BBQ to High
Grill 5 minutes per side on High to sear (keep lid closed)
Turn BBQ heat to Medium Low (keep lid closed)
Roast until thickest part reaches:
130 degrees for medium rare,
140 degrees for medium,
160 degrees for well done.
Use an instant read thermometer to determine internal temperature. Keep
in mind that red meat should come off the heat when 5 to 10
degrees shy of the desired final temperature, as the temperature will
continue to rise for several minutes.
Slice as desired, serve with French bread , a big salad and Tre Sorelle.