A classic Santa Maria Style Tri-Tip Recipe made with authentic ingredients.

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.

Glaze Ingredients:
1/4 C Jake's Smokehouse Style Bar-B-Que Sauce - Original (BUY HERE!)
1/4 C Butter
   2  Medium Onions, minced
3/4 C Bourbon (**Inexpensive is fine and optional, you can substitute something else with similiar flavoring if desired)
2/3 C Ketchup
1/2 C Cider Vinegar
1/2 C Fresh Orange Juice
1/2 C Maple Syrup
1/3 C Dark Unsulphured Molasses
2 T Worcestershire Sauce
1/2 t Freshly Ground Black Pepper
1/2 t Salt

**Suitable Bourbon substitutes include: Non-alcoholic vanilla extract. Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.   In this recipe sparking apple cider or vanilla extract is the better substitute.

In a large saucepan melt the butter with the oil over medium heat. Add the Onions and sauté 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 (BUY NOW!). Allow Jake's Barbecue Seasoning 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 desired. 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 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 2-3 minutes then go to the cutting board. The glaze can be reapplied to the meat one last time just before cutting if you desire. Follow the scale below:

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

This Tri-Tip recipe is easy to prepare and is incredibly delicious!