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Corin and I know Santa Maria Tri-Tip. We met in Santa Barbara and both lived there for 7 years.
Santa Maria Trip-Tip (Reverse Sear)
1 hour to room temp
Mix dry rub ingredients in a bowl. A traditional Santa Maria Tri-Tip only contains salt, pepper, and onion powder. However, I like to add chile de arbol and Hungarian smoked paprika.
1-2 hours before grilling, take meat out of the fridge, and pat dry. Apply rub and let come up to room temperature.
[Reverse Sear] Grill indirect at 300 degrees for about 45 minutes flipping halfway through until internal temp is 130. Then crank up the heat to 500 degrees by adding some more brickets. Create a nice dark bark by searing each side for about 5 minutes until internal temp reaches 145. This is a modern grilling technique that will create a more tender and uniform meat.
Let rest for 15 minutes before slicing. To slice, first rotate the meat so that it resembles the shape of California and slice in half to separate northern and southern California. The cutting line is approximately from Salinas to Lake Tahoe, where the grains change direction. Finally slice each half across the grain so that the meat pulls apart easily.
**[Traditional Santa Maria grilling style] is to first direct sear for 5-8 minutes per side, and then indirect grill at a low temp for 45 minutes.
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(Recipe from browneyedbaked.com and allreceipes.com)
Slow Cooker Egg, Sausage, Hash Brown and Cheddar Breakfast Casserole
This is a great overnight breakfast casserole that can be made in your slow cooker with layers of hash browns, cheese, and breakfast sausage. Perfect for feeding large groups of out-of-town guests staying with you.
Grease the insert of a 6-quart slow cooker with non-stick cooking spray.
Layer ⅓ of the hashbrowns on the bottom, then season with salt and pepper. Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker.
Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
I also like to garnish the casserole with a little salsa and capers. (Option)