Saturday, September 1, 2012

Prime Try-Tip at Costco

I found these Prime Try-Tips at Costco, we were 
having company over Sunday. I bought these on Saturday
Morro Bay Rich's Rub 
I wanted to pick-up some flavor from the Rub so
 I slatherd with mustard 
Then the Rub, into the fridge overnight 
Out of the fridge and more Rub an hour before the cook  
On the Egg with a raised grid @ 275* with avocado wood 
for smoke 
When the inteior temp. reached 110* I pulled and covered 
them while I brought the Egg up to searing Temp. 500*
 Post seared until internal temp. was 125* then rested for 15-min. 
Just right  
Served with Rice melamine, Jackie's Cauliflower with 
a creamy cheese and crunchy bacon, Our neighbor
 Bill brought a great cold slaw. I really like seasoning 
the Try-Tip with mustard and a Rub the day 
before and the post searing, Tender and flavorful 
Recipe
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

( I used 2 t 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.

Thanks for looking

Ross