CALIFORNIA BBQ TRI-TIP ROAST & BEANS

By BobD

Ingredients

• 4-6 SERVINGS
• Ingredients for Tri Tip
• 1 tri-tip roast (about 2 pounds) , trimmed
• 6 garlic cloves , minced
• 2 tablespoons Olive oil
• 3/4 teaspoon salt
• 2 cups wood chips , preferably oak
• 3/4 teaspoon garlic salt
• Ingredients for Beans
• 4 slices bacon , chopped fine
• 1/2 pound deli ham , chopped fine
• 1 onion , chopped fine
• 4 garlic cloves , minced
• 1 pound pink kidney beans (see note), soaked overnight and drained
• 6 cups water
• 1 cup canned tomato puree
• 1/2 cup bottled taco sauce
• 5 tablespoons packed light brown sugar
• 1 tablespoon dry mustard
• Salt
• 1/4 cup fresh cilantro leaves , chopped
• 2 tablespoons cider vinegar

Details

Servings 4
Adapted from cookscountrytv.com

Preparation

Step 1

Bottom round is an acceptable substitute for tri-tip.

If you can find them, pinquito beans (a variety grown in the Santa Maria Valley) are traditional in this dish.

Bottled taco sauce is available in the Mexican aisle of most grocery stores.

Don't add the tomato puree, taco sauce, brown sugar, and salt before the beans have simmered for an hour; they will hinder the proper softening of the beans.

INSTRUCTIONS

For the Tri-Tip:

Pat roast dry with paper towels.

Using fork, prick roast about 20 times on each side.

Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.

Soak wood chips in bowl of water to cover for 15 minutes.

Open bottom vents on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash.

Pour hot coals in even layer over one half of grill.

Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.

Using paper towels, wipe garlic paste off roast.

Rub pepper and garlic salt all over meat.

Grill directly over coals until well browned, about 5 minutes per side.

Carefully remove roast and cooking grate from grill and scatter wood chips over coals.

Replace cooking grate and arrange roast on cooler side of grill.

Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare), about 20 minutes.

Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes.

Slice thinly across the grain. Serve with beans.

Procedure for Beans:

Cook bacon and ham in Dutch oven over medium heat until fat renders and pork is lightly browned, 5 to 7 minutes.

Add onion and cook until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 30 seconds.

Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.

Stir in tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.

Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. (If mixture becomes too thick, add water.)

Stir in cilantro and vinegar and season with salt. Serve.

(Beans can be refrigerated for up to 4 days.)