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Old 06-21-2011, 06:59 PM   #1
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
Default Recipe: Real Deal Santa Maria Tri-Tip (pics)

The Real Deal Santa Maria Tri-Tip

Last weekend I barbecued a couple tri-tip in real-deal Santa Maria fashion.
Some of you might be familiar with my typical East of Santa Maria recipe.
Well, this time out I simply used the Oakridge rubs that I recently reviewed,
and I even cooked them over real Santa Maria-style red oak.

I must say that the Oakridge Santa Maria Steak Seasoning really shined,
although I had to cut it 50/50 with their Competition Beef & Pork Rub for
the tender palettes. It's just a little too spicy for my girls.

2 Tri-tip, trimmed (about 2 3/4 lbs each, preferably choice grade)
1/8 cup Oakridge BBQ Santa Maria Steak Seasoning
1/8 cup Oakridge BBQ Competition Beef & Pork Rub

Note: In lieu of the Oakridge rubs, you can use a mixture of two
tablespoons seasoned salt, two tablespoons chile powder, one tablespoon
light brown sugar, two teaspoons dried marjoram leaves, two teaspoons
granulated garlic, and one teaspoon dried parsley. This is just a rough
estimate of the rub flavor profile.

If your tri-tip are not trimmed of excess fat, trim them down to 1/8 fat at
most. I got mine at Costco and they were very nicely trimmed.

Mix the rubs or seasoning ingredients well in a small mixing bowl.

Season both sides of each tri-tip generously with the rub/seasoning.

Put the roasts in a lipped pan, cover them loosely with plastic wrap, and
let them sit at room temperature for about an hour before cooking.

Start your grill and prepare for two-zone cooking (indirect and direct) at
medium-high heat (375-400º).

Cook the roasts indirect until the internal temperature in the thickest part
of each is 127º.

Move the roasts over the coals and cook them direct for about two
minutes on each side.

Remove the roasts from the grill, tent them loosely with foil, and let them
rest for about ten minutes.

Slice the roasts across the grain to about 1/4", and serve with your
favorite sides.



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Old 06-21-2011, 07:18 PM   #2
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Nice cook, bro! Thanks for the recipes too.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
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Old 06-21-2011, 07:46 PM   #3
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FamilyManBBQ's Avatar
Join Date: 06-30-09
Location: Redmond, WA

Great post John!! Still love those pics!!

Wanted tri-tip on Father's Day. Got to Costco a bit late on Saturday...sold out of tri-tip save for a Guy Fieri pre-packaged, pre-marinated, stash I spotted. Since I really like Guy I figured these might be okay...Um, NO!! Don't buy those!!

Gonna give my Oakridge samples a try on some tri this week. May cut it like you did (was a little spicy for my girls too when we tried it on some flat iron steaks).

Again, great post brother!! Thanks for the heads-up on Oakridge BBQ also!
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Old 06-21-2011, 07:51 PM   #4
Full Fledged Farker
Join Date: 06-01-11
Location: Fresno, CA

Looks so good you just decided what I'm making this weekend.
Mike..Char-Broil Silver Smoker/OTS/WSJ
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Old 06-21-2011, 08:07 PM   #5
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Join Date: 10-22-07
Location: Lincoln NE

Damn fine looking beef.
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Old 06-21-2011, 09:00 PM   #6
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Join Date: 02-09-11
Location: Kearney, MO

John, that looks FREAKING fantastic! Really glad you dig our new rubs. Thanks for the great recipe!

Mike Trump
Owner & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

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Old 06-22-2011, 06:33 AM   #7
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC

Nailed it John.... Again!

1st Class Photography too!


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Old 06-22-2011, 08:53 AM   #8
Babbling Farker

Join Date: 04-03-10
Location: Cypress TX

Looks good, thanks for the recipe!
J Crunch
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Old 06-22-2011, 09:21 AM   #9
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Join Date: 08-15-10
Location: Pleasanton, CA

Looks tasty! Nice post John!

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Old 06-22-2011, 09:44 AM   #10
Full Fledged Farker
Join Date: 06-22-09
Location: O'Fallon, MO

I got a couple of tri tips just waiting to hit the grill.

Those look fantastic John!
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