Susie-Q BBQ seasoning
Meat at room temperature at start, “excess” fat trimmed
Open fire using red oak from the Central Coast of California.
Lay down a bed of coals , maybe off-set fire to control heat
raise the grill grate to the maximum “up” position
then up and down adjustments of the grill
baste with beer and Italian salad dressing
If tri-tip not available, the sirloin butt is another solid piece of meat.
Remember the trick is red oak and a bed of coals
Mr. Inspectorette and I lived many years in Santa Maria. Every weekend, different civic groups would be barbecuing tri-tip up and down Broadway. The smell was divine. We had our own oak pit BBQ, Loved the tri-tip and the Santa Maria-style pinquito beans.
“red oak from the Central Coast of California”
Seriously? Not Kingsford?
Now that is detail oriented!