Recipe: Hungry Hunter Restaurant Recipes (5)

Source: Hungry Hunter Restaurant
From: Bakersfield Magazine, 22-4 issue

BBQ Beef Bones

6 whole beef bones, defrosted
12 tbsp Santa Maria seasoning (see below)
2 cups water

Season both sides of each rib with 2 tbsp. of Santa Maria seasoning (both sides). Place ribs in metal baking pan and cover tightly with foil. Cook at 225 for 4 hours. Cool ribs and cut 3/4 through between each bone. Reheat on BBQ until warm. Serve with BBQ sauce on the side.


Santa Maria Seasoning

6 cups salt
3 cups finely ground pepper
6 cups granulated garlic

Combine all ingredients in a mixing bowl and mix on low speed for about 3 minutes. Store in a dry plastic container with a cover. Makes 15 cups and has a shelf life of two weeks.


Tri-Tip Sirloin

2 1/2 to 3 1/2 lbs tri-tip (fat on)
Santa Maria seasoning (see above)

Season meat for 12 hours prior to cooking. Do not season the fat side of the meat. Cook meat over a medium flame until medium rare (usually 1 to 1 1/2 hours). Remove fat and slice across grain in 1/8" slices.


Salsa, Santa Maria

4 lbs diced tomatoes (1/4")
3/4 lb onions, diced finely (1/8")
2/3 cup coarsely chopped cilantro
1/4 cup chili oil
1/2 cup fresh squeezed lime juice
1 tbsp salt

Combine ingredients together. Chill and serve. Makes 2 1/2 quarts.

Potato Salad

20 lbs red skin potato
1/2 gallon mayonnaise
1 lb red onion, diced to 1/4"
1 cup sweet pickle relish
1 cup celery, chopped to 1/4"
4 tbsp. salt
1/2 tbsp white pepper
1 tbsp dry mustard
1 tbsp celery salt
2 tbsp sugar

In boiling water, simmer potatoes for approximately 20 minutes (do not over cook). Then place potatoes in cool water immediately after cooking. Once the potatoes are cold, slice them to 1/4" thickness. Combine all other ingredients with the cut potatoes. Chill for about 4 hours.