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Santa Maria Tri Tip

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bicktrav
bicktrav Posts: 640
in EggHead Forum
Made a Santa Maria style tri tip tonight and was extremely pleased with the way it turned out.  Very simple cook with tremendous results.  I highly recommend it.  Started with a 3 pound Angus tri tip.  Seasoned it up and let it sit in the fridge for the afternoon.  Seared it at 650 or so for about 4 minutes per side, then foiled it while I dropped the heat to 400, at which point I threw in a combo of oak and pecan.  Then I basted the tri tip with a mixture of canola oil, red wine vinegar and granulated garlic and threw it back on.  Re-basted every 5 minutes until internal temp read 126.  Served it with roasted acorn squash and potato salad.  Results are shown below.  Really unbelievable dinner. I forgot how good tri tip can be.  Far surpassed my expectations.

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Southern California
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