This traditional meat served at central California events is usually completed with pink beans and a fairly simple salad of iceberg and romaine with plain ranch dressing and some tomato wedges. Garlic bread is also standard fare too, and one of the joys of this style of Q is that it isn't fancy or complicated at all. That's the joy of it. It is simple ranch food.
This is a slightly simplified version of a traditional Santa Maria beef recipe that is relatively quick to cook and just as good. True Santa Maria sirloin / tri-tip is open-flame cooked using Oak for a fuller flavor. Don't let this put you off!
Ingredients
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
Red oak logs, or charcoal and oak chips (soaked in water)
Preparation
Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.
Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare.
Slice and serve.
Santa Maria Seasoning
The most common commercial blend (RUB) for preparing Santa Maria style meat is the Santa Maria Style Seasoning by Susie Q’s Brand. The seasoning is simply sprinkled evenly across the meat prior to grilling. For larger cuts, the meat is rolled in the seasoning, covering the entire surface, though making your own is quite straightforward if you prefer.
BBQ recipe - Beef satay
This traditional satay sees a deliciously satisfying, hot nutty sauce provide the perfect compliment to a threaded kebab of tender beef.
Ingredients
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1-1/2 pounds top round or beef tenderloin
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1 green onion, finely chopped
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1/3 cup ketchup
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1/4 cup light soy sauce
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3 tablespoons dark brown sugar
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3 tablespoons fresh lime juice
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1 tablespoon peanut oil
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1 teaspoon grated fresh ginger
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1 teaspoon minced garlic
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1/4 teaspoon crushed red pepper flakes
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1/4 cup creamy peanut butter
Method:
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In a small bowl whisk together all ingredients (except the beef and peanut butter) with a quarter cup of water.
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Now cut the beef into cubes, and place them in a large sealable plastic bag. Pour the marinade mix into the bag, ensuring the beef is well covered. Turn the bag to distribute the marinade and refrigerate for a couple of hours.
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Remove the meat from the bag, reserving the marinade. Thread the meat carefully onto skewers, and allow to stand at room temperature for 20 minutes before grilling.
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Grill the kebabs over direct heat, at high temperature, for 3 to 5 minutes (medium rare, a little longer if you prefer well-done), turning once halfway through grilling time.
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Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers.
Flash grill peppered beef wraps
Quick and easy to make, these Peppered Beef Wraps will soon become a family favourite.
Ingredients:
650g piece rump steak cut 2.5cm thick and trimmed of excess fat 1
tablespoon freshly crushed black pepper
A little light olive oil
4 soft flour tortillas, to serve
4 tablespoons guacamole, to serve
4 tablespoons tomato salsa, to serve
4 tablespoons soured cream, to serve
A handful of little gem lettuce leaves, to serve
Method:
- Put the steak on a sheet of clingfilm and scatter over the black pepper. Turn the steak, shaking off any excess, and press on the other side.
- Brush the steaks with a little olive oil and barbecue over Direct Medium heat for 10 to 15 minutes, turning once. Remove from the grill, cover with foil and leave to rest for 5 to 10 minutes before slicing on the diagonal across the grain.
- Barbecue the tortillas for a few seconds on each side, just to let them warm through – don’t cook them for long as they become crisp or difficult to roll up! Place the steak slices on the warm tortillas, spread over a dollop of guacamole, tomato salsa, soured cream and a little lettuce. Roll up and serve.
BBQ baby back ribs with JD rich honey sauce
Spare ribs that pack a real punch - perfect as a starter or a main course.
Ingredients
Two slabs Baby Back Ribs about 500 to 600 grams each Jack Daniel’s Rich Honey Barbecue Sauce
Seasoning:
Method:
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Pre-heat the grill using the indirect method (watch our indirect cooking explanation)
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Apply a very small amount of olive oil to both sides of the ribs. Season the ribs lightly on both sides. Place
the ribs over the gas burner for 3 to 4 minutes to sear the ribs. Turn them over with the meat side up for an additional 2 to 3 minutes. Place the ribs in a Weber® Rib Rack to avoid burning the meat.
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Move the ribs away from the direct heat and check every 15 to 20 minutes. After about 1 hour glaze the meat with the Jack Daniel’s Rich Honey Barbecue Sauce and wrap in aluminium foil.
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The ribs are done when the meat begins to shrink back from the bones a little - they should be tender enough to tear apart with your fingers.
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Remove from the grill and allow to sit for 1 to 2 minutes. Brush one more time with the Jack Daniel’s sauce and cut into portions of 2 bones each and place on a platter with a dipping bowl of warm Jack
Daniel’s Rich Honey Barbecue Sauce.
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Note: You can adjust the rub to taste by adjusting the amount of spices. You can use any of the Jack Daniel’s Barbecue sauces on your ribs.
The best grilled beef burger
A classic grilled beef burger, topped with Monteray Jack cheese, makes a brilliant addition to any barbecue.
Ingredients:
- 450 grams of ground beef
- (best with a 20% fat content which will drain away while grilling)
- 4 slices Monteray Jack cheese
- 1 tablespoon ‘Jack Daniel’s Smooth Original’ barbecue sauce
- 4 whole grain burger buns
- 4 slices red onion
- 4 leaves of curly lettuce
- 4 slices of beef tomato Sea salt and fresh ground pepper Garlic powder
Method:
- Combine salt, ground pepper and Jack Daniel's sauce to the beef and gently combine using fingers.
- Take care not to squeeze the meat too firmly to prevent the finished burger being tough.
- Divide the meat into 4 equal parts and gently form into patties.
- When the grill is ready, cook the burgers for approximately 4 minutes per side for medium, checking that the centres are a minimum of 71°C.
- Add cheese to top of the patties and keep on the grill with the lid closed for another minute to melt the cheese and place the burger buns face down on the cooking grate to toast one side only.
- Remove all from the grill and top with red onion, tomato and lettuce. Finish with your favourite condiment of ketchup, mayo or mustard.
Steak & ale barbecue beef recipe
Ingredients
- 2 lbs. ground beef chuck, to serve six
- 1 large sweet white onion, about 3" diameter
- 3 slices stale or oven-dried rye bread
- 1/3 tsp. crushed caraway seeds 1/3 bottle ale, at room temperature
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- white of one fresh egg
Method
- Loosen the meat by spreading it on a mixing-board. Peel and scrape the onion. Trim the crusts from the bread and combine it in a bowl with the onion pulp, caraway seeds, ale, salt, pepper and the meat.
- Work the mixture with your fingertips until the meat has assimilated the seasoning, bread-pulp and liquid.
- Form the meat mixture into patties, beat the egg white lightly and brush on the patties.
- Cook on the grill over moderate heat, turning the patties only once. Serve with crispy-toasted rye bread and ale.
Stuffed veal pockets with cider sauce BBQ recipe
This exceptional dish gets its flavour from the grill. The easy-to-make sauce adds a rich, velvety texture.
Ingredients
- 3 tablespoons butter
- 1/2 medium onion, sliced
- 2 Granny Smith apples
- 2 teaspoons apple cider vinegar
- 1 pinch salt
- 3 cups sparkling cider
- 1-1/2 cups brown gravy
- 1-1/3 pounds veal scaloppini (about 12, 1-1/2 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Olive oil
Method
- In a sauté pan, melt the butter and sauté the onions until soft. Peel, core, and thinly slice the apples. Add to the onions, and sauté until the apples are soft, about 3 to 5 minutes more. Remove from the heat and add the vinegar and salt. Refrigerate until cold.
- In a medium saucepan, simmer the sparkling cider until only 1/2 cup remains, 30 to 45 minutes. Whisk in the brown gravy; simmer gently for 10 minutes. Remove from heat.
- Lay a few scaloppini on a long sheet of waxed paper. Cover with another sheet of waxed paper. With the flat side of a meat mallet, pound the scaloppini until very thin, then lay them on a clean work surface. Repeat with the rest of the scaloppini, working in batches.
- Season the flatten scaloppini with salt and pepper. Top each with an equal amount of the chilled apple mixture. Fold each scaloppini in half to make a pocket and close with a toothpick. Brush pockets with oil. Grill over Direct High heat for 4 to 6 minutes, turning once halfway through grilling time.
- Reheat the sauce and serve with the veal pockets.
Makes 6 servings.
Chargrilled t-bone steak with chimi churri sauce
Ingredients
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Two 11/2lb (750g) t-bone or porterhouse steaks, 1in (2.5cm) thick
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1 tbsp olive oil
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1 tsp black pepper
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salt
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1 recipe chimi churri sauce (see Sauces)
Method
Outdoor on the barbecue
Indoor
Makes 4 servings.
