Morro Bay Rich's Santa Maria Style Tri-Tip

This year I was lucky to cook next to Rich Miller

 who I have cooked next to for three Eggs By The Bay Eggfest.

 This time is the first time that I was able to 

watch him cook his Tri-Tip this year my wife Jackie

 came with me to help and help she did. 

She was so helpful that I had time to see what others

 were cooking, she had such a good time she can't

 wait for the next one. This is the Tri-Tip that I cooked tonight.

Rubbed and put in the fridge for 3-hrs.

Out of the fridge 1-hr. before searing

Seared for 3-min. a side then pulled and rested in foil until

 I got thetemp. down to 400* 

On a raised grid to roast until internal temp. 124* about

 30-min. Basting @ 15-min. intervals

Almost there

Will foil for 15-min. while I grill some romaine

Romaine with Bernstein's Restaurant Recipe Italian Dressing 

and grated Blue cheese

Served with Garlic Mashed Potatoes with Spinach

 that Jackie whipped up it was a wonderful 

meal Thanks Rich for the recipe and your friendship

YUMMMMMMMMMMMMMMMMMMMMMY

Recipe for the Tri-tip
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
( I used 1T 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.

Recipe for Potatoes: 

http://www.foodnetwork.com/recipes/r...pe2/index.html

Thanks for looking

Ross