INGREDIENTS

INSTRUCTIONS

MIX 40-40-20 RATIO
The guy who owns the Red Oak BBQ-B-Q Company in Santa Fe Springs, CA was
grilling this meat as a demonstration at the 1997 California BBQ
Championships and he told me how to do it.
Take a 2-3 lb. tri-tip roast and trim off the fat. Cut the meat into chunks
the size of a small woman's fist and rub with a mixture of salt, black
pepper and garlic powder, in a 40:40:20 ratio. Let the meat sit in the
refrigerator, in a plastic bag, for at least 4 hours.
He grilled the meat over medium-hot mesquite coals. He was turning the
chunks of meat constantly, moving them all around the grill. He pulled them
off when the inside was medium-rare and the outside was well-done. Grilling
time was about 20 minutes. This is a pretty tender piece of meat, so it
doesn't need long cooking. He chopped the chunks into bite-sized pieces and
served it covered with salsa fresca. Fresh salsa is a must--don't use the
bottled stuff. Make your own or you can usually buy it in the deli section
of most supermarkets, at least out West. See recipe for "Bill's Salsa
Fresca".
Posted to bbq-digest by "wight" <wight@odc.net> on May 7, 1999, converted
by MM_Buster v2.0l.

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