Elk Tri Tip - Santa Maria-Style
Jackson Hole Buffalo Meat Co
The Santa Maria-Style Tri-Tip barbecue of Northern California is this week's inspiration for our wood-grilled Elk Tri-Tip recipe.
With a garlicky overnight marinade, simple spice rub and slow, indirect grilling over wood coals (Oak is the traditional wood used, so we added some oak wine barrel scraps to our mesquite coals for another layer of smoke flavor!), you’ll have yourself a perfect summertime barbecue meal 🔥
2 Elk Tri Tip (aprox 1# each)
- 3 Tbsp good olive oil
- 1 head of garlic cloves, smashed with skins on
- 1 Tbsp flakey sea salt
- 1 Tbsp of your favorite steak rub
In a non-reactive dish, rub the JHBMCo. Elk tri-tip with the sea salt and your favorite spice rub. If the rub already contains salt, omit the sea salt or adjust to your preferred taste!
- Add olive oil and the crushed, skin-on whole garlic cloves. The skins are only left on because there’s no need to peel them for marinating. Peeled cloves will work just fine too! Cover and refrigerate overnight.
- When ready to grill, remove the marinated tri-tip from the marinade and let sit at room temperature while you build your bed of coals for indirect grilling.
Take the remaining rub and garlic infused marinade, including all the garlic cloves and transfer to a small sauce pot or pan and add the following:
- 1 cup of water
- 2 Tbsp of red wine vinegar
- Bring the pan to a boil for 1 minute, remove from the heat and this will be your garlic mop to baste the roast as it slowly grills!
- Once the coals are readied for indirect grilling, place the roast on the cool side of the grill and slowly turn and baste with the garlic mop as all the sides start to build that beautiful bbq crust.
We recommend medium-rare to medium on the cooking temperature for our JHBMCo. Elk Tri-Tip, so look for an internal temperature of 125-135°F and don’t forget to let it rest for at least 10 minutes before slicing into it (against the grain of course for melt in your mouth tenderness!)
- Simply served with a fresh tomato salsa and baked beans is our go-to for our take on Santa Maria Style barbecue!