tri-tip meat is prepped with lots of fresh garlic and olive oil. It's wrapped in plastic. Right before grilling, the garlic is wiped off (so it won't burn) and more garlic salt and fresh cracked pepper is rubbed on to the meat. You can click here if you'd like a step-by-step on how to make this.
Craig has done a nice sear on this cut of meat. He's doing a great job grilling!
Beans are an essential side dish, whenever I make tri-tip. Cook's Illustrated included a recipe for Californian Barbecued Beans, which features the pinquito bean-- native to Santa Maria. I can't find these beans, but pink beans are considered a great substitute. I made this dish a year ago, but wasn't pleased with it. I decided to tweak the recipe and the end result-- I watched husband and brother go for seconds....then thirds. Here's how I made it:
Tick, tock, tick, tock...one hour later:
Restaurant Style Salsa. I still don't have ripe tomatoes, but this recipe makes canned tomatoes taste great. Oh yeah, for dessert... we had Lemon Custard Ice Cream-- with a drizzle of homemade raspberry coulis sauce.
Life is good in California!
I am printing several of these recipes at the very bottom of this post. We'll be making this meal again, very soon. I hope that you do, too.
From our grill to yours,