This traditional meat served at central California events is usually completed with pink beans and a fairly simple salad of iceberg and romaine with plain ranch dressing and some tomato wedges. Garlic bread is also standard fare too, and one of the joys of this style of Q is that it isn't fancy or complicated at all. That's the joy of it. It is simple ranch food.
This is a slightly simplified version of a traditional Santa Maria beef recipe that is relatively quick to cook and just as good. True Santa Maria sirloin / tri-tip is open-flame cooked using Oak for a fuller flavor. Don't let this put you off!
Ingredients
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
Red oak logs, or charcoal and oak chips (soaked in water)
Preparation
Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.
Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare.
Slice and serve.
This is a slightly simplified version of a traditional Santa Maria beef recipe that is relatively quick to cook and just as good. True Santa Maria sirloin / tri-tip is open-flame cooked using Oak for a fuller flavor. Don't let this put you off!
Ingredients
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
Red oak logs, or charcoal and oak chips (soaked in water)
Preparation
Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.
Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare.
Slice and serve.
Santa Maria Seasoning
The most common commercial blend (RUB) for preparing Santa Maria style meat is the Santa Maria Style Seasoning by Susie Q's Brand. The seasoning is simply sprinkled evenly across the meat prior to grilling. For larger cuts, the meat is rolled in the seasoning, covering the entire surface, though making your own is quite straightforward if you prefer.Hotmail is redefining busy with tools for the New Busy. Get more from your inbox. See how.
Tidak ada komentar:
Posting Komentar