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Рецепт Santa Maria Style Tri Tip (Whole Recipe)

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Cost per recipe $6.85 view details

Инструкции

  1. The guy who owns the Red Oak BBQ-B-Q Company in Santa Fe Springs, CA was grilling this meat as a demonstration at the 1997 California BBQ Championships and he told me how to do it.
  2. Take a 2-3 pound tri-tip roast and trim off the fat. Cut the meat into chunks the size of a small woman's fist and rub with a mix of salt, black pepper and garlic pwdr, in a 40:40:20 ratio. Let the meat sit in the refrigerator, in a plastic bag, for at least 4 hrs.
  3. He grilled the meat over medium-warm mesquite coals. He was turning the chunks of meat constantly, moving them all around the grill. He pulled them off when the inside was medium-rare and the outside was well-done. Grilling time was about 20 min. This is a pretty tender piece of meat, so it doesn't need long cooking. He minced the chunks into bite-sized pcs and served it covered with salsa fresca. Fresh salsa is a must-do not use the bottled stuff. Make your own or possibly you can usually buy it in the deli section of most supermarkets, at least out West.
  4. Bill's Salsa Fresca:By hand or possibly in a food processor or possibly salsa maker, chop everything into 1/4 to 1/8-inch pcs. Combine all ingredients in a large bowl and fold in lime juice and salt to taste.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1145g
Calories 566  
Calories from Fat 159 28%
Total Fat 17.98g 22%
Saturated Fat 4.8g 19%
Trans Fat 0.0g  
Cholesterol 105mg 35%
Sodium 2506mg 104%
Potassium 2963mg 85%
Total Carbs 46.01g 12%
Dietary Fiber 17.5g 58%
Sugars 24.77g 17%
Protein 61.61g 99%
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