On the central California coast region of Santa Barbara, Santa Maria and San Luis Obispo grilled and sliced Tri-Tip barbecue is religiously served with grilled garlic bread and pinquito ranch beans. This is a sumptuous bursting with flavor meal. Living in that region we've captured one of the best Tri-Tip recipes combined with a wonderful glaze that's easy to make and delivers great results every time. This is an award winning barbeque recipe.
How to make our Bourbon Glaze Ingredients:
In place of Jake's Maple Bourbon BBQ Sauce you can use 3/4 C Bourbon (**Inexpensive is fine and optional, you can substitute something else with similar flavoring if desired)
**Bourbon substitutes: Vanilla extract. Champagne, Sparkling wines, Sparkling apple cider, sparkling cranberry juice, or sparkling grape juice.
In a large saucepan melt the butter with the oil over medium heat. Add the Onions and saute; for about 5 minutes, if your desire Onions cooking until they begin to turn golden. Add remaining ingredients; reduce heat to low and cook until mixture thickens about 30 minutes or so, stirring frequently. After the second glazing on the Tri-Tip, return the glaze to the stove and simmer for an additional 15 to 20 minutes until the glaze gets sticky. Serve with the Tri-Tip on the dinner table.
To cook Tri-Tip follow these steps.
Season your Tri-Tip with Jake's Tri-Tip, Steak and Rib Rub. Allow Jake's BBQ Dry Rub to marinate on the Tri-Tip no less than 45 minutes before grilling. Barbecue grilling is the preferred method but your Tri-Tip can be oven cooked if desire. After seasoning and marinating place your Tri-Tip on the hottest part of the grill. Coals should be ashed over completely white before adding the meat. Sear the meat for 3-4 minutes per side. Once done move the meat to the coolest portion of the gill. Cover the grill with the lid and cook for approximately 15 minutes. After the 15-minute interval turn the Tri-Tip over and begin checking the Tri-Tip with a meat thermometer to determine the internal temperature, which in turn determines how long and how well to cook the meat.
As the meat nears 15-20 Degrees of your desired temperature begin applying the Bourbon Glaze. Fully cover the Tri-Tip and allow the glaze to cook on for 5 minutes, turn and apply again. Coat the meat at least 3 times on both sides ultimately allowing the glaze to bake on for fifteen minutes or more. Once done allow the meat to cool for 5-10 minutes then go to the cutting board. The glaze can be reapplied to the meat one last time just before cutting if desired.
Tri-Tip cooking recommendations:
- 125 to 130 Degrees --- Rare
- 130 to 140 Degrees --- Medium Rare
- 140 to 150 Degrees --- Medium
- 150 to 160 Degrees --- Medium Well
- 160 to 170 Degrees --- Well to Very Well
Snake Method Tri Tip grilling is easy and delivers amazing results. Just like the standard barbecue method the Tri Tip requires searing of the meat. An easy way to sear the meat is right at the beginning of the Snake Method process. First arrange your charcoals and wood around the grill as you normally would for this method. Then build a pile of charcoal in the center of the grill. This is your starter charcoal which will be used to start the snake. One the started charcoal pile has ashed down which usually takes approximately 20-25 minutes then place the grill grate on the barbecue and sear the meat over the starter charcoal. After searing remove the tri tip to a pan or dish and hold aside in your oven or on your stove top without heat. Remove the barbecue grate and add the starter charcoal to head section of the charcoal snake to begin the cooking process.
After the coals have normalized their temperature somewhere around 280 to 300 degrees place the grate back on the barbecue. Now place the tri tip rubbed roast on the grate away from the major area of the heat. We will be doing indirect cooking so find the coolest part of the grill to start cooking the tri tip. Place the lid on the barbecue and begin monitoring the temperature. After about 30 minutes check the grill and monitor the temperature. There's no need to remove the lid from the barbecue just place a measuring thermometer in one of the vent openings on the top of the grill and check from there. If the temperature is too high notch down the bottom vent to decrease the amount of air flow entering the grill. In time the reduced amount of air will begin to lower the temperature.
Cook the tri tip as you normally would turning the tri tip every 15 to 20 minutes. We want even cooking throughout so turning the tri tip will ensure that all sides receive a similar amount of heat. After about 1 hour and 30 minutes begin testing the temperature of the meat. It's a good idea to have removed a small section of the meat so that you really have two portions cooking on the grill. The smaller portion will be your test segment. Just pierce the smaller segment with the thermometer or slice when you get really close to the desired endpoint temperature. Once your tri tip is cooked you MUST remove it and wrap it up immediately with aluminum foil. Let the trip tip rest for at least 20 to 30 minutes before serving. The resting process will draw any loose liquids back into the meat making it more tender. Once rested cut the meat perpendicular to the grain of the meat. Cutting this way will improve the chew ability of the meat. Cutting along the grain will make the chew process tougher and the meat will seam stringy.
That's the entire process. Follow the steps above and get Jake's Famous Tri Tip rubs to ensure your success.
This Tri Tip Rub With Bourbon Glaze Recipe recipe is easy to prepare.
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Learn more about The History of Santa Maria Style Barbecue and Tri Tip
This product was added to our catalog on Wednesday 20 September, 2017.