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Recipes for your smoker and Grill

Here you will find a selection of some fine recipies. I will add to this section of the site as often as I can. Please send me your recipes to TomThomasFL@hotmail.com! 

Santa Maria Tri-Tip Sandwich

from Weber’s Art of the Grill

Santa Maria, California, is home to the Barbecue Hall of Fame and a passionate band of grillers who have perfected the art of cooking a relatively unknown but unbelievably delicious cut of meat. Also known as "bottom sirloin butt," tri-tip should be grilled no more than medium-rare, then cut into thin slices and served on French bread .


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For the sauce:

1

 

tablespoon olive oil

1/2

 

cup finely diced red onion

1

 

teaspoon minced garlic

1/2

 

cup chicken broth

1/4

 

cup ketchup

1/4

 

cup steak sauce

1

 

tablespoon finely chopped fresh parsley

1

 

tablespoon Worcestershire sauce

1-1/2

 

teaspoon ground coffee

1/4

 

teaspoon freshly ground black pepper

For the rub:

1

 

tablespoon cracked black pepper

2

 

teaspoons garlic salt

1

 

teaspoon dry mustard

1

 

teaspoon paprika

1/4

 

teaspoon cayenne pepper

 

 

 

2 to 2-1/2

 

pounds tri-tip beef, about 1-1/2 inches thick

12

 

slices French bread

 

 

 

 

 

Oak, mesquite, or hickory chips soaked in water for at least 30 minutes

To make the barbecue sauce: In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Purée the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

To make the dry rub: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.

Follow the grill’s instructions for using wood chips. Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total. Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140ºF for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.

Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature.

Makes 6 servings.



 
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!