Sunday's Tri-Tip

Ross in Ventura · 12-31-2012, 06:53 AM

Rubbed Saturday afternoon, put in to Fridge over night took them out 3-hrs. before the cook on a raised grid @360*

Cook it @350* until a internal temp. of 120* then lowered it closer to the hot coals for a post sear @ 130* internal

Served with Parmesan and Bacon Twice Bake Potatoes and asparagus
YUMMY.

Thanks for looking
Ross

Recipe's:
EGGFEST 2006-2007-2008-2009-2010-2011
Santa Maria Style Tri-tipRichard Milleraka 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.

Parmesan and Bacon Twice Baked Potatoes

INGREDIENTS
5 medium russet potatoes, washed 2 Tablespoons butter 1/4 cup mascarpone cheese 1/4 cup sour cream
2 Tablespoons milk 1/2 teaspoon salt 1/2 cup parmesan cheese 8 pieced bacon (or 1/4 cup bacon bits)
INSTRUCTIONS 1. Pre-heat your oven to 400°.
2. With a fork prick each potato about 5 times, place on a cookie sheet. (If you have a sil-pat, lay that on your cookie sheet and bake the potatoes on it).
3. Place the potatoes in your hot oven and bake for about 40-60 minutes or until easily pierced with a fork.
4. Remove from the oven and slice each potato in half lengthwise.
5. In a mixing bowl or stand mixer, add butter, mascarpone, sour cream, milk and salt.
6. Once the potatoes are cool enough to handle, but still warm, scoop out the insides leaving the skin in tact, and place the insides in the mixing bowl with the other ingredients, reserving the skin.
7. Using a hand mixer or stand mixer with a whisk attachment, whisk together on high until well incorporated and most of the lumps are gone, about 1 minute. Turn off the mixer and stir in 1/4 cup of the parmesan cheese and all of the bacon.
8. With a large spoon scoop about 1/3 of a cup the whipped potatoes into each one of the skins. Sprinkle remaining parmesan cheese on top and bake at 375° for 7-10 minutes or until the cheese is melted and the potato is heated through.
9. If you want to make ahead and freeze: Follow the recipe, after the stuffed potatoes are baked, place in the fridge to cool. Once cool, place the potatoes in a freezer safe container or zip lock bag. Store in the freezer for up to 2 months.
10. To serve straight from the freezer: Preheat your oven to 400°. Place the potatoes in.

Garyclaw · 12-31-2012, 07:20 AM

That looks sooooooo good Ross! Thanks for the recipe.

jonboy · 12-31-2012, 07:22 AM

That looks really good.

I have never found a tri tip in the local area.
I guess i need to look harder.
jon

code3rrt · 12-31-2012, 07:24 AM

Very nice meal!

RAZORBACK JIM · 12-31-2012, 07:26 AM

Nice cook....thanks for the recipe!!!!

Mason Dixon Bowhunta · 12-31-2012, 08:04 AM

Man that dinner plate looks good. Nice Job!

Militant83 · 12-31-2012, 09:24 AM

Looks tasty

daninnewjersey · 12-31-2012, 09:29 AM

Looks great. Is that a bottle of 2 buck chuck?? Great stuff if it is...

cowgirl · 12-31-2012, 03:33 PM

Looks delicious Ross.. so tasty! Thank you for the recipes too!
Hope you have a safe and happy New Year!

Bonewagon · 12-31-2012, 03:38 PM

Fantastic looking tri-tips!

Tonybel · 12-31-2012, 05:03 PM

That looks really good.

12-31-2012, 06:53 AM	#1
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	Sunday's Tri-Tip Rubbed Saturday afternoon, put in to Fridge over night took them out 3-hrs. before the cook on a raised grid @360* Cook it @350* until a internal temp. of 120* then lowered it closer to the hot coals for a post sear @ 130* internal Served with Parmesan and Bacon Twice Bake Potatoes and asparagus YUMMY. Thanks for looking Ross Recipe's: EGGFEST 2006-2007-2008-2009-2010-2011 Santa Maria Style Tri-tipRichard Milleraka 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. Parmesan and Bacon Twice Baked Potatoes INGREDIENTS 5 medium russet potatoes, washed 2 Tablespoons butter 1/4 cup mascarpone cheese 1/4 cup sour cream 2 Tablespoons milk 1/2 teaspoon salt 1/2 cup parmesan cheese 8 pieced bacon (or 1/4 cup bacon bits) INSTRUCTIONS 1. Pre-heat your oven to 400°. 2. With a fork prick each potato about 5 times, place on a cookie sheet. (If you have a sil-pat, lay that on your cookie sheet and bake the potatoes on it). 3. Place the potatoes in your hot oven and bake for about 40-60 minutes or until easily pierced with a fork. 4. Remove from the oven and slice each potato in half lengthwise. 5. In a mixing bowl or stand mixer, add butter, mascarpone, sour cream, milk and salt. 6. Once the potatoes are cool enough to handle, but still warm, scoop out the insides leaving the skin in tact, and place the insides in the mixing bowl with the other ingredients, reserving the skin. 7. Using a hand mixer or stand mixer with a whisk attachment, whisk together on high until well incorporated and most of the lumps are gone, about 1 minute. Turn off the mixer and stir in 1/4 cup of the parmesan cheese and all of the bacon. 8. With a large spoon scoop about 1/3 of a cup the whipped potatoes into each one of the skins. Sprinkle remaining parmesan cheese on top and bake at 375° for 7-10 minutes or until the cheese is melted and the potato is heated through. 9. If you want to make ahead and freeze: Follow the recipe, after the stuffed potatoes are baked, place in the fridge to cool. Once cool, place the potatoes in a freezer safe container or zip lock bag. Store in the freezer for up to 2 months. 10. To serve straight from the freezer: Preheat your oven to 400°. Place the potatoes in. __________________ 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

12-31-2012, 07:20 AM	#2
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	That looks sooooooo good Ross! Thanks for the recipe. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

12-31-2012, 07:24 AM	#4
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Very nice meal! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

12-31-2012, 07:26 AM	#5
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	Nice cook....thanks for the recipe!!!! __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110

12-31-2012, 08:04 AM	#6
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	Man that dinner plate looks good. Nice Job! __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14

12-31-2012, 07:22 AM	#3
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	That looks really good. I have never found a tri tip in the local area. I guess i need to look harder. jon

12-31-2012, 09:24 AM	#7
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	Looks tasty __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

12-31-2012, 09:29 AM	#8
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	Looks great. Is that a bottle of 2 buck chuck?? Great stuff if it is... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....

12-31-2012, 03:33 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious Ross.. so tasty! Thank you for the recipes too! Hope you have a safe and happy New Year! __________________ 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/

12-31-2012, 03:38 PM	#10
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Fantastic looking tri-tips! __________________ 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

12-31-2012, 05:03 PM	#11
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	That looks really good. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers