After the chicken I grilled sliced russet potatoes with
olive oil, salt and pepper 8-min. turned one time
Served with a romaine bell pepper and Queso Fresco
cheese that Jackie made. Delicious ! We well do this again soon
Recipe for sauce:
Dr. Pepper Chipotle BBQ Sauce
by Patricia Stagich
Cook Time: 45 min.
Keywords: BBQ sauce Dr. Pepper Chipotle summer
This amazing BBQ sauce has all the sweet and savory
qualities and a little smokiness from the chipotle.
Ingredients (4 cups)
1 cup diced onion
2 cloves garlic, minced
2 Tbsp. olive oil
1 can (12 oz.) plus 3/4 cup Dr. Pepper (2-1/4 cups total)
You could also use Cherry Cola
1 12 oz. bottle chili sauce
1 cup black cherry preserves
1/3 cup cider vinegar
1/4 cup packed light brown sugar
3 Tbsp. molasses
3 Tbsp. Worcestershire sauce
2 Tbsp. fresh lemon juice
1 Tbsp. minced chipotle in adobo sauce (you can
add more if you like)
Salt and black pepper to taste
Sweat onion and garlic in oil in a medium saucepan
over medium heat, 5-7 minutes. Add Dr. Pepper,
chili sauce, preserves, vinegar, brown sugar,
molasses, Worcestershire, lemon juice and chipotle;
cook until thick and reduced to 4 cups,
about 30 to 40 minutes. Season with salt and
pepper. The sauce will be a little chunky. If you
would rather have a smoother sauce, process in a
blender to puree it.
Recipe for the Rub:
Classic BBQ Rub
1-1/2 tsp. sweet paprika
1 tsp. kosher salt
3/4 tsp. garlic powder
3/4 tsp. light brown sugar
1/2 tsp. chili powder
1/2 tsp. black pepper
Combine all ingredients in a small bowl.
Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
2 tablespoons salt
Mix together all ingredients in a small bowl
½ cup red wine vinegar
½ cup garlic-infused vegetable oil
Whisk together vinegar and oil in a small bowl.
Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.
This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.
I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.
This is Rich Miller's recipe whom I have the pleasure to cook next to at Eggs by the Bay