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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-13-2010, 11:07 AM   #1
Ryan Chester
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Default Santa Maria Style TRI-TIP & Potato w/ Competition Style Corn

Made my weekly Tri-Tip dinner last night. The Tri-Tip was rubbed with The Rub Co. Santa Maria Style Rub. The potato I cut slices in, hit it with some butter and Santa Maria Style Rub, wrapped in foil and tossed in the oven. I gave the corn a nice dusting of The Rub Co. Competition Style Rub and tossed on the grill.

I cook my tri-tips direct until I get a nice crust on both sides and then move indirect for the rest of the cook if need be. I shoot for 130* internal and let rest for at least 10 minutes under foil before cutting. I personally don't do a reverse sear because you can easily overshoot your target temp if your not careful. In addition, you might not be able to build a nice crust if you start searing too late. Right, wrong, or indifferent, that's my $0.02.


























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Unread 08-13-2010, 11:12 AM   #2
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Now there's an idea "weekly Tri-Tip dinner!!" That looks like some good eats right there!!

Ryan, your rubs are next up on my "must try" list. Gonna have to pick up some of the Santa Maria, as I do love me some tri-tip also!!

Dang, I'm hungry now!!!
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Unread 08-13-2010, 11:25 AM   #3
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Very nice tri tip. Love what you did to the corn and the potatoes. Great meal great job
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Unread 08-13-2010, 11:27 AM   #4
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Nice groceries, Ryan!
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Unread 08-13-2010, 11:28 AM   #5
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FANtasTIC!!!!
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Unread 08-13-2010, 11:48 AM   #6
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Now THAT's what I'm shooting for! Hopefully my version 3.0 will hit your mark. Thanks for the info.
I'm mixed on the reverse sear also, I like being able to creep your way up to your target temp and nail it. Not sure how I'll do the next one. Excellent post!
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Unread 08-13-2010, 11:50 AM   #7
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Just got your Co. email this morning displaying your new rubs and will be ordering some especially the santa maria and the competition. Haven't tried Tri Tip yet but will be looking for one this weekend.
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Unread 08-13-2010, 11:53 AM   #8
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I agree. Absolutely fantastic!
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Unread 08-13-2010, 12:16 PM   #9
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Looks like you nailed that Tri tip. I think I know what one dinner will be this weekend......
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Unread 08-13-2010, 12:20 PM   #10
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YUM Looks perfect
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Unread 08-13-2010, 12:21 PM   #11
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Great lookin meat, there.
Yup.....THAT's what I'm doin' tomorrow for sure.
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Unread 08-13-2010, 12:36 PM   #12
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Hmmmm, haven't had Tri-Tip in a while. Gotta get some after seeing that. Nice job!
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Unread 08-13-2010, 01:37 PM   #13
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Thanks guys, dinner was thoroughly enjoyed! Growing up I probably had tri-tip once every couple weeks for dinner (sometimes more), now I cook it for my family every week or two and never get sick of it. I don't know what it is about that cut but it is FARKING GOOD!!!!
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Unread 08-13-2010, 04:06 PM   #14
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Man that looks really good Ryan...I need to get an order sent over for some of that santa maria rub as well as the others. I was wondering how the vertical cooker is holding up for you. Did you figure out any mods for it?
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Unread 08-13-2010, 04:14 PM   #15
Ryan Chester
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Rob - The closest store to you who sells our rub is Brees Meats in Garden Grove off Valley View and Chapman. The vertical works good! I put a clay tile on top of the heat deflector and raised the charcoal basket which helped a lot. I am cooking tri-tip and pulled pork tomorrow at Tanaka Farms in Irvine so I'll plug it into the trailer hitch and take her with!
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