Sunday, July 3, 2011

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: 

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