Ross in Ventura
is One Chatty Farker
- Joined
- May 16, 2008
- Location
- Ventura...
Last Sunday our neighbors Bill and Jamie came to dinner before they left for Sequim Washington where they have another Home.
On Saturday I went to Costco and picked up two Tri-Tips and put Morro Bay Rich's rub on them, put them into the Fridge over night
Seared them @ 500* for 3-min. a side
After the sear pulled the Tri-Tips off the grill, covered them with foil while I got the temp. down to 350 to 400 degrees while the Egg cool down I added some Hickory for some smoke put the tri-tips back on the grill to reach 130* internal
Basted with the sauce every 5-min.
Just right
Our great neighbors Bill, Jamie, and my wife Jackie
Served with Jackie's wonderful rendition of Giada's mashed potatoes, Pioneer Woman's Burgundy Mushrooms, and Caesar salad
I loved it, the Tri-tip was one of the best I've grilled and the rest of the meal was perfect as well
Thanks for looking
Ross
Recipes:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/giadas-mashed-potatoes-recipe/index.html
http://thepioneerwoman.com/cooking/2010/09/burgundy-mushrooms/
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
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.
On Saturday I went to Costco and picked up two Tri-Tips and put Morro Bay Rich's rub on them, put them into the Fridge over night
Seared them @ 500* for 3-min. a side
After the sear pulled the Tri-Tips off the grill, covered them with foil while I got the temp. down to 350 to 400 degrees while the Egg cool down I added some Hickory for some smoke put the tri-tips back on the grill to reach 130* internal
Basted with the sauce every 5-min.
Just right
Our great neighbors Bill, Jamie, and my wife Jackie
Served with Jackie's wonderful rendition of Giada's mashed potatoes, Pioneer Woman's Burgundy Mushrooms, and Caesar salad
I loved it, the Tri-tip was one of the best I've grilled and the rest of the meal was perfect as well
Thanks for looking
Ross
Recipes:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/giadas-mashed-potatoes-recipe/index.html
http://thepioneerwoman.com/cooking/2010/09/burgundy-mushrooms/
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
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.
