mwagner’s post on trip-tip reminded me to post a recipe here. This is sort of a “poor man’s” Santa Maria barbeque.
I sprinkle unmeasured amounts of Kosher salt, black pepper, garlic powder, and onion powder on a tri-tip. I then brown all sides of it in a heavy skillet. I then keep it in the skillet and add chipotle salsa, either store bought or home made, making sure to thoroughly cover the meat and then braise it. If really crunched for time, put the tri-tip, once it has been browned, into a slow cooker along with the salsa. This is not the authentic method to make Santa Maria barbeque but it is quick, easy, and tasty. The leftovers make for good quesadillas.
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