The Central Coast of California is where I’m headed next in life; the Santa Ynez Valley, to be more precise. We’ve been going up there for 15 years, whenever we can swing it. It’s beautiful and the closest I’ve come to feeling like I’m where I belong. We’ve tried to buy a house up there, and it hasn’t worked out quite yet, but I’m coming for you, #HappyCanyon.
The BBQ meat specialty in #SYV is the Santa Maria Tri Tip roast. It’s flipping amazing. I love it so much, I made my own version of it, and the recipe is here for y’all to enjoy this summer. It would be best if you had a Big Green Egg or combo grill/smoker, but a regular grill works fine too. This roast is summer grilling at it’s finest. And It makes me want to do a grilling cookbook next, so get ready for more grilling recipes coming your way.
Santa Maria Tri Tip Roast (Grill)
2-3 pound tri tip roast
1 tablespoon chili powder
1/2 tablespoon salt
1 teaspoon freshly ground pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon celery salt
1/8 teaspoon ground cayenne
Lay tri tip roast on a large baking sheet. Whisk together remaining ingredients into a dry rub. Rub all over roast and refrigerate 3-4 hours or overnight. Remove from fridge and bring to room temperature before grilling.
Prepare grill or Big Green Egg to 250 degrees. Place tri tip on grill, with a digital meat thermometer inserted into the larger end of the roast (I used the MEATER+, which is a fantastic device), close the lid and let cook 20-25 minutes until internal temperature reaches 115-117 degrees. Remove from heat and place on baking sheet.
Turn grill or Big Green Egg up to 500 degrees, and sear roast, 2-3 minutes per side, until internal temp is 145 degrees (medium) or 150 (medium well). Remove from heat and let stand 5-10 minutes. Slice, then serve, reserving excess juices for pouring over meat.