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Old 05-03-2010, 09:49 AM   #1
Ross in Ventura
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Default Santa Maria Style Tri-Tip ala Morro Bay Rich

This recipe is cooked every year by Rich Miller at The Eggs By The Bay.

Two Tri-Tip with rub.

Husked pulled back and the silk removed

Melted butter, salt, and pepper

Slices of sweet onion around the corn

Put the husk back around the corn

Wrap with foil

Egg at 650*

Searing for two min. a side then pulled off the grill and foiled until Egg temp. is down to 350*

Put the wrapped corn on the bottom grill and the Tri-Tip on the raised grid
and roasted until meat temp was 126* internal and the other 148*

148* internal

126* internal

This was a a wonderful Tri-Tip with grilled corn, and baked potato

EGGFEST 2006-2007-2008-2009
Santa Maria Style Tri-tip
Richard Miller aka 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 
6 tablespoons salt 

Mix together all ingredients in a small bowl 

Basting Sauce: 
˝ cup red wine vinegar 
˝ 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 ˝” 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.

I used only 2T salt

Thanks for looking

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Old 05-03-2010, 09:55 AM   #2
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That looks tasty!!! Cooked tri-tip a few different ways lately...may just have to give this one a try. Thanks for sharing.
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Old 05-03-2010, 01:11 PM   #3
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Nice tri-tip Ross, I really like the idea of the corn as well.
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Old 05-03-2010, 01:17 PM   #4
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That looks amazing Thanks Ross
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Old 05-03-2010, 01:42 PM   #5
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Nice job, Ross!
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Old 05-03-2010, 02:27 PM   #6
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That looks so good!
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Old 05-03-2010, 05:54 PM   #7

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Thank you so much! That looks great...new idea for corn on the cob!
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Old 05-04-2010, 10:52 AM   #8
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Awesome. I got 2 in the freezer, just may have to tri them this way!
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Old 05-04-2010, 03:02 PM   #9
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Ross... Thanks for the recipe. Added it to my to do list. Will have to try the corn trick.
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Old 05-04-2010, 05:06 PM   #10
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I just slipped on my drool and fell in love with your corn!
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Old 05-04-2010, 05:28 PM   #11
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Yummy, I'd hit that!
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Old 05-04-2010, 05:31 PM   #12
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That tri-tip is really lookin' tastey..I've never done one and pretty much have no way to sear at those temps....But it looks like something I'll have to try...Soon!!!...Nice job and thanks for sharing.

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Old 05-04-2010, 05:35 PM   #13
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AWESOME looks like one of my tri-tips
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Old 05-04-2010, 05:58 PM   #14
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Old 05-04-2010, 08:21 PM   #15
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Yousa...yousa...yousa...!!! Good stuff Ross...
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