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  1. #1
    Deal GURU
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    Default Santa Maria Style Tri-Tip

    Santa Maria Style Tri-tip
    1 tablespoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon garlic salt
    1 prime top sirloin steak (3" thick), or tri-tip
    Red oak logs, or charcoal and oak chips

    First, oak wood logs are placed in a pit with movable grate and burned until red-hot. Backyard chefs also can use charcoal mixed with oak wood chips and bark available at local markets. Once lit, the fire should be hot but not blazing. Season the meat with salt, pepper and garlic salt to your desire. Do not trim off the fat before putting the meat on the grill. By placing the fat side over the fire first, the juice will come up through the meat and make it tender.
    Sear the lean part of the meat over the fire for 5 to 10 minutes to seal in the juices, then flip over to the fat side for 30 to 45 minutes, depending on the size of the cut and the desired degree of doneness. When juice appears at the top of the meat, it is time to flip for another 30-45 minutes. The fat can easily be trimmed after cooking. It is important to slice tri-tip against the grain the long way, not across the triangle. It won't be a uniform cut but it will be more tender.

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  3. #2
    Deal GURU
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    Default

    This looks delicious! Thanks!!!

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