Black Garlic Tri Tip
Straight from Santa Maria
Santa Maria is nestled on the central coast of California, situated between the more widely know cities of Santa Barbara and San Luis Obispo. Santa Maria is know globally, however, for one thing: Tri Tip!
_
This recipe is a spin on a classic, and though it would be fighting words to suggest a departure from the traditional, I promise you that this is a worthwhile deviation.
Share Your Dinner...
We'd Love to hear how you're using black garlic and see pictures of your cooking!
Instructions
- Set your smoker to 225 F (red oak pellets suggested, but other woods will suffice)
- Allow your tri tip to rest covered on the counter until it is up to room temperature.
- Trim away any hard waxy pieces of fat and sinew and leave your trimmed tri tip more or less aerodynamic.
- Combine your binder and slather it over the tri tip until it is well covered.
- Combine your spice mix and shake it over the tri tip. It should coat the tri tip and even incorporate into the binder a bit.
- Place your tri tip centered on the smoker; If you're using a Santa Maria style grill, you want to raise your grill surface to a place where you can just stand to hold your hand for a short time; for charcoal & gas, indirect heat aiming for that 225-250 F mark is ideal
- Cook your tri tip until it reads 135 F then remove from heat and allow to rest covered for 10-12 min
- For a crispier outside, crank the heat up and sear until slightly crispy, some burning may occur on the ends.
- Slice across the grain and serve. Traditionally served with either BBQ sauce or salsa, a linguica, and garlic bread.