boggster
Well-known member
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.
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.
