Ross in Ventura
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I found these Prime Try-Tips at Costco, we were having company over Sunday. I bought these on Saturday
Morro Bay Rich's Rub
I wanted to pick-up some flavor from the Rub so I slatherd with mustard
Then the Rub, into the fridge overnight
Out of the fridge and more Rub an hour before the cook
On the Egg with a raised grid @ 275* with avocado wood for smoke
When the interior temp. reached 110* I pulled and covered them while I brought the Egg up to searing Temp. 500*
Post seared until internal temp. was 125* then rested for 15-min.
Just right
Served with Rice melamine, Jackie's Cauliflower with a creamy cheese and crunchy bacon, Our neighbor Bill brought a great cold slaw. I really like seasoning the Try-Tip with mustard and a Rub the day before and the post searing, Tender and flavorful
Recipe:
EGGFEST 2006-2007-2008-2009-2010-2011Santa 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
( I used 2 t 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.
Thanks for looking
Ross
