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Tri Tip Santa Maria Style - Reverse Sear

It's been a while since I've posted so wanted to give back a little. Although I've done a few post on Tri-Tip I wanted to share what I pulled off today. While California is not known for BBQ like the south we do have our regional style - Santa Maria - that is influenced by the amount of oak wood available. Myself and a few other locals scored a lot of oak wood from a heritage oak that collapsed in a local shopping center a while back. I combined that with the reverse sear method and came out with a pretty awesome product tonight. These were relatively small roasts, 2 lbs and 1.75 lbs. They almost could be considered a steak but I cooked as a roast anyway. The low process cooks the meat pretty consistently throughout. I went at 220 - 240 dome until the roast hit 115 degrees. Then I removed the plate setter and cranked it up as hot as I could get it and seared for about 4 minutes each side. I'll  try to let the pictures tell the rest of the story.
LBGE - July 2012
Valencia, CA

Comments

  • jaydub58jaydub58 Posts: 2,104

    A beautiful do on a great chunk of cow!

    Good job.

    John in the Willamette Valley of Oregon
  • bicktravbicktrav Posts: 490
    One of my absolute favorites.  Looks amazing!
    Southern California
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