A sweet and spicy rub adds flavor to this otherwise mild but tender cut of beef.
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This is a classic Santa Maria style barbecue tri tip with a simple garlic, salt, and pepper rub, cooked over an open fire to medium rare. It's best served with Santa Maria-style Salsa
If you're anything like me, chances are you've never stopped to think about the history of fajitas. This sizzling plate of meat and onions served with flour tortillas has always been a given, just like gravy-drenched enchiladas or the ubiquitous combo plates served in places specializing in Tex-Mex. But like any iconic food, there's a story behind that platter, and in this case a fascinating one that Robb Walsh has extensively researched for The Tex-Mex Grill and Backyard Barbacoa Cookbook.