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View Full Version : Santa Maria Tri-Tip


jackers252
06-17-2012, 11:11 PM
I just made a tri-tip tonight with the Santa Maria rub and it was a complete home run. I'm on my iPad right now, I'll post pictures tomorrow after work.

My wife, who doesn't eat much meat, loved it. The flavors came through great and held up to a 600 degree sear.

This rub is now gonna be a staple in my spice race. I can't wait to try the others!

jackers252
06-20-2012, 08:07 PM
Here it is fresh from the butcher...
http://i197.photobucket.com/albums/aa320/jackers252/IMG_5560.jpg
Rubbed with the Santa Maria rub and left overnight...
http://i197.photobucket.com/albums/aa320/jackers252/IMG_5561.jpg
Right before throwing it on the Primo XL...
http://i197.photobucket.com/albums/aa320/jackers252/IMG_5564.jpg
Cooked at 275 degrees until internal temp of 120 degrees...
http://i197.photobucket.com/albums/aa320/jackers252/IMG_5565.jpg
Seared above 600 degrees for three minutes per side...
http://i197.photobucket.com/albums/aa320/jackers252/IMG_5566.jpg
Sliced thick with a Chimichurri sauce....
http://i197.photobucket.com/albums/aa320/jackers252/IMG_5567.jpg

Ryan Chester
06-28-2012, 08:38 PM
Just saw this. That tip looks excellent!!!