Santa Maria Style Tri-Tip ala Morro Bay Rich

Ross in Ventura · 05-03-2010, 09:49 AM

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

Recipe:
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:  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.

I used only 2T salt

Thanks for looking

Ross

FamilyManBBQ · 05-03-2010, 09:55 AM

That looks tasty!!! Cooked tri-tip a few different ways lately...may just have to give this one a try. Thanks for sharing.

landarc · 05-03-2010, 01:11 PM

Nice tri-tip Ross, I really like the idea of the corn as well.

Big George's BBQ · 05-03-2010, 01:17 PM

That looks amazing Thanks Ross

Moose · 05-03-2010, 01:42 PM

Nice job, Ross!

HB-BBQ · 05-03-2010, 02:27 PM

That looks so good!

Gore · 05-03-2010, 05:54 PM

Thank you so much! That looks great...new idea for corn on the cob!

Nick@ParkAQ · 05-04-2010, 10:52 AM

Awesome. I got 2 in the freezer, just may have to tri them this way!

Jay Bird · 05-04-2010, 03:02 PM

Ross... Thanks for the recipe. Added it to my to do list. Will have to try the corn trick.

deathamphetamine · 05-04-2010, 05:06 PM

I just slipped on my drool and fell in love with your corn!

Chef Jim · 05-04-2010, 05:28 PM

Yummy, I'd hit that!

firecracker jack · 05-04-2010, 05:31 PM

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.

firecrackerjack

grillfella · 05-04-2010, 05:35 PM

AWESOME looks like one of my tri-tips

Norcoredneck · 05-04-2010, 05:58 PM

Nice!

JD McGee · 05-04-2010, 08:21 PM

Yousa...yousa...yousa...!!!

Good stuff Ross...

05-03-2010, 09:49 AM	#1
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	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 Recipe: 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:  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. I used only 2T salt Thanks for looking Ross __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

05-03-2010, 09:55 AM	#2
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Bothell, WA Downloads: 0 Uploads: 0	That looks tasty!!! Cooked tri-tip a few different ways lately...may just have to give this one a try. Thanks for sharing. __________________ Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM), UDS (Weber lid mod), Rib-O-Lator. BLACK thermapen Everything I cook is judged by SIX!! Daddy and Me BBQ Competition Cooking Team

05-03-2010, 01:11 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice tri-tip Ross, I really like the idea of the corn as well. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-03-2010, 01:42 PM	#5
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Nice job, Ross! __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

05-03-2010, 02:27 PM	#6
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	That looks so good! __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

05-03-2010, 01:17 PM	#4
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks amazing Thanks Ross

05-03-2010, 05:54 PM	#7
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Thank you so much! That looks great...new idea for corn on the cob! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

05-04-2010, 10:52 AM	#8
Nick@ParkAQ Full Fledged Farker Join Date: 12-19-09 Location: Danville, CA Downloads: 0 Uploads: 0	Awesome. I got 2 in the freezer, just may have to tri them this way! __________________ ParkAQ Nick - Park it. Grill it! Eat It!

05-04-2010, 03:02 PM	#9
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	Ross... Thanks for the recipe. Added it to my to do list. Will have to try the corn trick.

05-04-2010, 05:06 PM	#10
deathamphetamine is one Smokin' Farker Join Date: 03-29-09 Location: Northern Arctic Downloads: 0 Uploads: 0	I just slipped on my drool and fell in love with your corn! __________________ I Eat Burgers for Breakfast

05-04-2010, 05:28 PM	#11
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	Yummy, I'd hit that! __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

05-04-2010, 05:31 PM	#12
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich. Downloads: 0 Uploads: 0	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. firecrackerjack

05-04-2010, 05:35 PM	#13
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles Downloads: 0 Uploads: 0	AWESOME looks like one of my tri-tips

05-04-2010, 05:58 PM	#14
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Nice! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

05-04-2010, 08:21 PM	#15
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Yousa...yousa...yousa...!!! Good stuff Ross... __________________ Wine Country "Q" Competition BBQ

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