ORIGINAL SANTA MARIA STYLE BBQ
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare fire pit by making sure the proper barbecue method is used to prepare the meat; using red oak logs burnt down to the coals with very little flame is strongly suggested for cooking the rib roast. Alternatively, preheat a grill.
- Next, pour the seasoning into a shallow pan and dip or roll the meat in it, making sure to completely cover all sides. Quickly sear the meat to seal in the flavorful juices and then raise the pit screen to prevent burning while slowly cooking the meat to your desired doneness. When the meat is finished cooking, remove it from the pit and let it rest 10 to 20 minutes before slicing and serving.
- Combine all ingredients in proportions according to your taste. Use the seasoning to sprinkle on meat or roll large pieces of meat into seasoning in a shallow tray.
SANTA MARIA BARBECUED CHICKEN
Using beer to simmer grilled chicken may sound like an unusual way to barbecue chicken, but it also keeps the chicken moist and tasty, the way the barbecue buffs at the Santa Maria rodeos do it.
Provided by aronsinvest
Categories Chicken
Time 55m
Yield 6 halves, 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle chicken with garlic salt and pepper to taste. Grill over medium-hot coals until browned, about 30 to 40 minutes. Meanwhile heat beer in large pot enough to hold chicken. Drop grilled chicken in the pot containning the simmering beer, cover and simmer 15 to 20 minutes or until chicken is tender. Makes 6 to 12 servings.
Nutrition Facts : Calories 549.9, Fat 26.8, SaturatedFat 7.7, Cholesterol 185.6, Sodium 187.4, Carbohydrate 4.2, Protein 61
SANTA MARIA-STYLE BBQ TRI-TIP
Provided by Bobby Flay | Bio & Top Recipes
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 27
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.
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP
You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.
Provided by Kim Severson
Categories dinner, lunch, barbecues, steaks and chops, main course
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
- Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
- Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
- Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
- Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams
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