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Ross in Ventura 12-01-2012 01:14 AM

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.
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
Seared them @ 500* for 3-min. a side
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
Basted with the sauce every 5-min.
Just right
Our great neighbors Bill, Jamie, and my wife Jackie
Served with Jackie's wonderful rendition of Giada's mashed potatoes, Pioneer Woman's Burgundy Mushrooms, and Caesar salad
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



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’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.

Bigdog 12-01-2012 06:52 AM

Ross, you could so be my neighbor. Love your style man! :thumb:

big brother smoke 12-01-2012 07:45 AM

Boss Ross is the man!

Al Czervik 12-01-2012 07:46 AM

Very nice as always Ross!

Big George's BBQ 12-01-2012 08:01 AM

Ross your posts are always addictive Awesome I would have licked my plate clean too

Ross in Ventura 12-01-2012 08:21 AM


Originally Posted by Bigdog (Post 2285655)
Ross, you could so be my neighbor. Love your style man! :thumb:

Thanks Bigdog


Originally Posted by big brother smoke (Post 2285682)
Boss Ross is the man!

Thank you my friend Steph


Originally Posted by Al Czervik (Post 2285684)
Very nice as always Ross!

Thanks Al

Phubar 12-01-2012 09:22 AM

Homerun again Bossz Rossz!:cool:

cowgirl 12-01-2012 09:46 AM

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!

fingerlickin' 12-01-2012 10:19 AM

You have some lucky friends Ross. That's a meal fit for a king. :thumb:

J-Rod 12-01-2012 12:07 PM

Looks delicious!

Bonewagon 12-01-2012 01:19 PM

Fantastic looking meal!

sheepdad 12-01-2012 01:25 PM

Looks great from here. Love the clean plate pic :biggrin1:

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