SANTA MARIA BBQ RUB RECIPES

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SANTA MARIA-STYLE BBQ TRI-TIP RECIPE | BOBBY FLAY | FOOD ...



Santa Maria-Style BBQ Tri-Tip Recipe | Bobby Flay | Food ... image

Provided by Bobby Flay

Total Time 5 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)
Santa Maria Pinquito Bean Relish, recipe follows
Tomato Relish, recipe follows
Grilled French Bread, recipe follows
8 ounces slab bacon, cut into 1/4-inch cubes
1 poblano chile, finely diced
1 medium Spanish onion, finely diced
2 cans pinquito or pinto beans, drained, rinsed and drained again
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing
1 pint cherry tomatoes, halved
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley or cilantro
1/4 cup olive oil
2 cloves garlic, mashed to a paste with some salt
2 serrano or jalapeno chiles, finely diced
1/2 small red onion, finely diced
1 1/2 sticks unsalted butter, room temperature
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 loaf French bread, split lengthwise
Olive or canola oil, for brushing
Handful fresh parsley leaves, for garnishing

Steps:

  • In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
  • Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
  • Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
  • Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
  • Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
  • Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.
  • Preheat the grill for high direct heat.
  • Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • Mash the butter, garlic and some salt and pepper in a mortar and pestle.
  • Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top.

SANTA MARIA ROAST BEEF RECIPE: HOW TO MAKE IT



Santa Maria Roast Beef Recipe: How to Make It image

A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 14

4 tablespoons paprika
3 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon white pepper
1 tablespoon celery salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon pepper
2 teaspoons cayenne pepper
1 teaspoon ground mustard
1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
2 cups soaked hickory wood chips or chunks
2 tablespoons canola oil

Steps:

  • Combine the first 11 ingredients; rub desired amount over roast. Wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions., Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 294 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 324mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 32g protein. Diabetic exchanges 4 lean meat

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