Morro Bay Rich\'s Santa Maria Style Tri-Tip

Ross in Ventura · July 2011

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 the temp. 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
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/rachael-ray/garlic-mashed-potatoes-with-spinach-recipe2/index.html

Thanks for looking

Ross

Grandpas Grub · July 2011

That's a long high temperature sear, but it sure does look great. Thanks for the pictures and details.

Kent

Hoss · July 2011

That looks like HEAVEN on a p-late!

tacodawg · July 2011

Damn that looks just like this..

I cooked a tri tip to his recipe last night. That is two I have done his way and both were EGGCELENT. Makes great left overs. I did some ABT's tonight and used some of the left over tri tip not too bad. Great looking and I know it was great tasting

Morro Bay Rich · July 2011

Ross,
Thanks for the plug.
I don't think Teri and I have ever enjoyed an Eggfest as much as we did cooking next to you and Jackie at Eggs by the Bay.
We are already looking forward to next year, pal.

jaydub58 · July 2011

Ross, that is just plain Beautiful Beef!
I have followed that recipe, but you have made it gorgeous!
Nice work...........
:cheer: :cheer:

Ross in Ventura · July 2011

Thanks Kent, you are welcome

Ross

Ross in Ventura · July 2011

Thanks Hoss

Ross

Ross in Ventura · July 2011

Good Job Tim

Ross

Ross in Ventura · July 2011

Thanks Rich, Jackie and I as well

Ross

Ross in Ventura · July 2011

Thanks for those very kind words John

Ross

thebtls · July 2011

My favorite meal is a variation on Ross's original recipe for Tri Tips. It's one of our two favorite cuts of beef now that we learned to cook it correctly!
Keep ON Eggin'

ScubaQ · July 2011

Rich's Santa Maria tri tip recipe is the best and had the opportunity to cook with him at the inaugural pnw eggfest. Cooked two trip tip for a group of old friends Friday night and nothing was left. Love it!

Ross in Ventura · July 2011

You just can't beat it Sean

Ross

EGGARY · July 2011

Ross,

The Tri tip looks delicious and the Mashed Potatoes with the spinach looks very good. Very eye appealing as well. How did your wife make the Mashed potatoes with the spinach ? I know I would be the only one eating it but who cares, it all is good.

Thanks.

Happy 4th to you and your family.

Gary

Mr Holloway · July 2011

Great looking meal Ross
Nice colour on the tri-tip

Shane

Ross in Ventura · July 2011

Thanks Gary, it was posted at the bottom of my post. So here it is again:
http://www.foodnetwork.com/recipes/rachael-ray/garlic-mashed-potatoes-with-spinach-recipe2/index.html

Ross

Ross in Ventura · July 2011

Thanks Shane, have a great 4th

Ross

cul-de-sac-er · March 2012

Ross thanks for all the thorough info
I am following your lead tomorrow with tri-tips
I will let you know how it turns out

thechief96 · March 2012

That looks very good Ross, It really was a pleasure meeting you, Jackie, Rich at the Eggs by the Bay Fest. I hope to cook again this year.

Mickey · March 2012

Ross very nice. Have not seen you post of late. 2 questions: the second part of the cook was still direct and was the second part raised cook?

travisstrick · March 2012

Whoa! This is definitely going to get bookmarked.

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Morro Bay Rich\'s Santa Maria Style Tri-Tip

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