Santa Maria Style Tri-Tip with PRoN

boggster · 12-09-2011, 04:40 PM

I did some Santa Maria style Tri-Tip on the BGE the other night using the reverse-sear method. It was a perfect evening for a little brew and que. Started by applying a basic Santa Maria style rub on both sides of meat. I cooked it low-n-slow over some lump and a few pecan chunks. When the internal temperature hit about 120, I pulled the meat off and superheated the grill. I finished the tri-tip by throwing it back on the fire until the internal temperature rose to about 135 and took it off for a little rest. The tri-tip was tender and super juicy. I just wish I had gotten more of a crust on it.

A little Brew and Que!

Tri-Tip rubbed with Santa Maria style blend.

Resting after the sear.

The finished product. I was surprised at how much juice stayed in the meat and didn't run out all over the pan.

Big Bears BBQ · 12-09-2011, 04:51 PM

Oh man that is looking really good ..........

Moose · 12-09-2011, 05:05 PM

Beautiful Tri-Tip done perfectly!

tish · 12-09-2011, 05:16 PM

That looks great, Moose! What spices are in a Santa Maria-style blend?

SmokinAussie · 12-09-2011, 05:18 PM

Winner WInner Tri-Tip Dinner!!!!

Excellent photography too!

Cheeers!

Bill

Moose · 12-09-2011, 05:21 PM

Quote:

Originally Posted by tish

That looks great, Moose! What spices are in a Santa Maria-style blend?

Tish...you have me confused with Boggster! To answer your question though, salt, pepper, garlic and onion powders, basically.

boggster · 12-09-2011, 05:29 PM

Exactly! I also go pretty heavy with dried parsley.

tish · 12-09-2011, 05:34 PM

Thanks, Moose! Sorry, boggster! It does look delicious. Is that a prepared blend, or did you make it yourself, boggster?

boggster · 12-09-2011, 05:40 PM

Thanks Tish! I put it together myself. Only live a couple hours from Santa Maria, CA so that style is really popular around here.

Moose · 12-09-2011, 05:45 PM

Quote:

Originally Posted by tish

Thanks, Moose! Sorry, boggster! It does look delicious. Is that a prepared blend, or did you make it yourself, boggster?

Ryan from The Rub Company makes an excellent Santa Maria rub if you want to try it. I just used it on the skirt steak I posted this am.

Phubar · 12-10-2011, 06:40 AM

Looks great!

bluetang · 12-10-2011, 08:19 AM

Good lookin stuff!

forrest2906 · 12-10-2011, 08:27 AM

I have been trying to tell the wife we need to do a tri tip...this will seal the deal.

Dallas Dan · 12-10-2011, 08:58 AM

Lookin' good!

Bigg Higg's BBQ · 12-10-2011, 09:23 AM

That looks Awesome !!

12-09-2011, 04:40 PM	#1
boggster Is lookin for wood to cook with. Join Date: 12-04-11 Location: Jacksonville, NC	Santa Maria Style Tri-Tip with PRoN I did some Santa Maria style Tri-Tip on the BGE the other night using the reverse-sear method. It was a perfect evening for a little brew and que. Started by applying a basic Santa Maria style rub on both sides of meat. I cooked it low-n-slow over some lump and a few pecan chunks. When the internal temperature hit about 120, I pulled the meat off and superheated the grill. I finished the tri-tip by throwing it back on the fire until the internal temperature rose to about 135 and took it off for a little rest. The tri-tip was tender and super juicy. I just wish I had gotten more of a crust on it. A little Brew and Que! Tri-Tip rubbed with Santa Maria style blend. Resting after the sear. The finished product. I was surprised at how much juice stayed in the meat and didn't run out all over the pan. __________________ 18.5 WSM, Large BGE, Red Thermapen

12-09-2011, 05:05 PM	#3
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Beautiful Tri-Tip done perfectly! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

12-09-2011, 05:16 PM	#4
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	That looks great, Moose! What spices are in a Santa Maria-style blend? __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

12-09-2011, 05:18 PM	#5
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Winner WInner Tri-Tip Dinner!!!! Excellent photography too! Cheeers! Bill __________________ A butterflies wings. About to bring down everything...

12-09-2011, 05:29 PM	#7
boggster Is lookin for wood to cook with. Join Date: 12-04-11 Location: Jacksonville, NC	Exactly! I also go pretty heavy with dried parsley. __________________ 18.5 WSM, Large BGE, Red Thermapen

12-09-2011, 04:51 PM	#2
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi.	Oh man that is looking really good ..........

12-09-2011, 05:34 PM	#8
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Thanks, Moose! Sorry, boggster! It does look delicious. Is that a prepared blend, or did you make it yourself, boggster? __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

12-09-2011, 05:40 PM	#9
boggster Is lookin for wood to cook with. Join Date: 12-04-11 Location: Jacksonville, NC	Thanks Tish! I put it together myself. Only live a couple hours from Santa Maria, CA so that style is really popular around here. __________________ 18.5 WSM, Large BGE, Red Thermapen

12-10-2011, 06:40 AM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Looks great! __________________ -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

12-10-2011, 08:19 AM	#12
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Good lookin stuff! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

12-10-2011, 08:27 AM	#13
forrest2906 On the road to being a farker Join Date: 11-16-11 Location: Kuna, Idaho	I have been trying to tell the wife we need to do a tri tip...this will seal the deal.

12-10-2011, 08:58 AM	#14
Dallas Dan is one Smokin' Farker Join Date: 02-28-11 Location: Dallas, Texas	Lookin' good! __________________ BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen

12-10-2011, 09:23 AM	#15
Bigg Higg's BBQ Knows what a fatty is. Join Date: 01-24-10 Location: Troy, NC	That looks Awesome !! __________________ 5 UDS's :becky: 2 Uni-Flame Kettle's Charbroil Gasser [LEFT][COLOR=#000000]Opportunity is missed by most people because it is dressed in overalls and looks like work. ~ Thomas Edison[/COLOR][/LEFT]

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