Ross in Ventura
is One Chatty Farker
- Joined
- May 16, 2008
- Location
- Ventura, California
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
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
