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Joined Date: Mar 31, 2006
"Santa Maria Style is really about the red oak. Back when tri-tip was only available in Santa Maria, we only crusted the meat with margarita salt. Over the years Lawry's Season Salt was common, and then Susie Q. The beer was to drink and put out flare ups. Tri-tip wasn't trimmed back in the day, so flare up was common. I have found that a trimmed tri-tip will cook to perfection in 28 minutes if you start fat side down and flip it every 7 minutes. Don't shy away from the salt just slice it thin across the grain.