Tri-tip, Potatoes, Mushrooms and Salad

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

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

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:
½ cup red wine vinegar
½ 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 ½” 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.

Bigdog · 12-01-2012, 06:52 AM

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

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

Quote:

Originally Posted by Bigdog

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

Thanks Bigdog
Ross

Quote:

Originally Posted by big brother smoke

Boss Ross is the man!

Thank you my friend Steph
Ross

Quote:

Originally Posted by Al Czervik

Very nice as always Ross!

Thanks Al
Ross

Phubar · 12-01-2012, 09:22 AM

Homerun again Bossz Rossz!

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.

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

12-01-2012, 01:14 AM	#1
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	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 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: ½ cup red wine vinegar ½ 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 ½” 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. __________________ My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735

12-01-2012, 06:52 AM	#2
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Ross, you could so be my neighbor. Love your style man! __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

12-01-2012, 07:45 AM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Boss Ross is the man! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

12-01-2012, 07:46 AM	#4
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Very nice as always Ross! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

12-01-2012, 08:01 AM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Ross your posts are always addictive Awesome I would have licked my plate clean too __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

12-01-2012, 09:22 AM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Homerun again Bossz Rossz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

12-01-2012, 09:46 AM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	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! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-01-2012, 10:19 AM	#9
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	You have some lucky friends Ross. That's a meal fit for a king. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

12-01-2012, 12:07 PM	#10
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Looks delicious! __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

12-01-2012, 01:19 PM	#11
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Fantastic looking meal! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

12-01-2012, 01:25 PM	#12
sheepdad Knows what a fatty is. Join Date: 09-08-12 Location: Hamden,CT	Looks great from here. Love the clean plate pic __________________ Weber 22 OTS/Smokenator_Weber Smokey Joe_Weber Genesis 330_Big Poppa UDS_ECB