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Unread 08-13-2010, 11:07 AM   #1
Ryan Chester
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Join Date: 02-06-09
Location: Orange County, CA
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Default Santa Maria Style TRI-TIP & Potato w/ Competition Style Corn

Made my weekly Tri-Tip dinner last night. The Tri-Tip was rubbed with The Rub Co. Santa Maria Style Rub. The potato I cut slices in, hit it with some butter and Santa Maria Style Rub, wrapped in foil and tossed in the oven. I gave the corn a nice dusting of The Rub Co. Competition Style Rub and tossed on the grill.

I cook my tri-tips direct until I get a nice crust on both sides and then move indirect for the rest of the cook if need be. I shoot for 130* internal and let rest for at least 10 minutes under foil before cutting. I personally don't do a reverse sear because you can easily overshoot your target temp if your not careful. In addition, you might not be able to build a nice crust if you start searing too late. Right, wrong, or indifferent, that's my $0.02.


























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