My father is a true master of trades. He is an amazing father, “papa”, physician, produce farmer, bee keeper as well as a master of the BBQ. If there was a party or family get together at my childhood home during the spring or summer, you would find my dad at the BBQ pit he and my grandfather built keeping an eye on the meat. This recipe is one that took me years to create but once I found the right combination of ingredients it was like magic, with a rush of memories flooding in. I love how the smells, tastes, and textures of foods hold memories of many wonderful life moments such as these.
Supplies:
- 2 Mixing Bowls
- Grill
- Basting Brush
Ingredients:
- 2-3 lb Tri Tip
- 2 tablespoons of the Santa Maria Seasoning
- 2 tsp coconut sugar
- 1/4 cup Olive Oil
- 1/3 cup Red Wine Vinegar
- ½ teaspoon Dijon mustard
Instructions:
Make the rub:
- Combine 2 tablespoons of the Santa Maria Seasoning and 2 tsp coconut sugar
- Rub mixture onto the tri tip and place in the fridge for 2 hours
Make the Baste:
- Combine 1/4 cup Olive Oil, 1/3 cup Red Wine Vinegar and ½ teaspoon Dijon mustard
Prepping the grill
- Turn on half of the grill burners to high heat and let heat up
- Once heated, place Tri Tip on the cold side of the grill
- Apply the baste
- Close lid
- Cook for 15 minutes
- Flip the tri tip after 15 minutes and baste again
- Close lid and continue to cook for another 10-15 minutes or until the internal temperature reaches 115F
- Baste again
- Place meat on the hot side of the grill and sear on the high heat for about 5 minutes or until the internal temperature reaches 125F
ENJOY!!
Looms delicious….where does one find Santa Maria seasoning? Yes, Patrick is certainly a special husband, father and Grandpa.
Hi Kathy!!!!
Check out my Santa Maria Seasoning
https://neversayneverwellness.com/2020/05/14/garlic-onion-and-salt-free-santa-maria-style-seasoning/
I hope you love it!
Thanks for visiting the website!