Tri-tip, Potatoes, Mushrooms and Salad
Last Sunday our neighbors Bill and Jamie came to dinner before they left for Sequim Washington where they have another Home.
http://i196.photobucket.com/albums/a.../file-1236.jpg On Saturday I went to Costco and picked up two Tri-Tips and put Morro Bay Rich's rub on them, put them into the Fridge over night http://i196.photobucket.com/albums/a...s/file-397.jpg http://i196.photobucket.com/albums/a...s/file-300.jpg http://i196.photobucket.com/albums/a...s/file-881.jpg Seared them @ 500* for 3-min. a side http://i196.photobucket.com/albums/a.../file-1242.jpg http://i196.photobucket.com/albums/a.../file-1437.jpg After the sear pulled the Tri-Tips off the grill, covered them with foil while I got the temp. down to 350 to 400 degrees while the Egg cool down I added some Hickory for some smoke put the tri-tips back on the grill to reach 130* internal http://i196.photobucket.com/albums/a.../file-1875.jpg Basted with the sauce every 5-min. http://i196.photobucket.com/albums/a.../file-1141.jpg http://i196.photobucket.com/albums/a.../file-1422.jpg Just right http://i196.photobucket.com/albums/a...s/file-399.jpg Our great neighbors Bill, Jamie, and my wife Jackie http://i196.photobucket.com/albums/a.../file-2074.jpg Served with Jackie's wonderful rendition of Giada's mashed potatoes, Pioneer Woman's Burgundy Mushrooms, and Caesar salad http://i196.photobucket.com/albums/a...s/file-405.jpg I loved it, the Tri-tip was one of the best I've grilled and the rest of the meal was perfect as well Thanks for looking Ross Recipes: http://www.foodnetwork.com/recipes/g...ipe/index.html http://thepioneerwoman.com/cooking/2...ndy-mushrooms/ Santa Maria Style Tri-tip Richard Miller aka Morro Bay Rich Morro Bay, CA 2 (3 pound) tri-tip roasts Basting Sauce, recipe follows Seasoning Salt Mixture: recipe follows 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 Basting Sauce: ˝ cup red wine vinegar ˝ 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 ˝” 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. |
Ross, you could so be my neighbor. Love your style man! :thumb:
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Boss Ross is the man!
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Very nice as always Ross!
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Ross your posts are always addictive Awesome I would have licked my plate clean too
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Homerun again Bossz Rossz!:cool:
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Your tri tip looks beautiful Ross! What a great feast. Do your neighbors need a house sitter while they are away? lol Great job, thanks for posting!
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You have some lucky friends Ross. That's a meal fit for a king. :thumb:
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Looks delicious!
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Fantastic looking meal!
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Looks great from here. Love the clean plate pic :biggrin1:
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