Ross in Ventura
is One Chatty Farker
- Joined
- May 16, 2008
- Location
- Ventura, California
Jackie found this Prime Tri-Tip at Costco
Rubbed and put back into the fridge. for 6-hrs.
Searing Temp. 600*
4-Min. a side
On a raised grid until interior temp.130* with apple wood for smoke
Just right
This was a family day we played golf drank some wine and had a wonderful meal. My brother Cal on the left and my sister in law Carol on the right on the right and wife Jackie
Served with Jackie's potato salad and her wonderful beans
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
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.
This is Rich Miller's recipe whom I have the pleasure to cook next to at Eggs by the Bay
Thanks for looking
Ross
