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

Ross in VenturaRoss in Ventura Posts: 6,752
edited 10:27PM in EggHead Forum
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.
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Rubbed and put in the fridge for 3-hrs.
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Out of the fridge 1-hr. before searing
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Seared for 3-min. a side then pulled and rested in foil until I got the temp. down to 400*
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On a raised grid to roast until internal temp. 124* about 30-min. Basting @ 15-min. intervals
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Almost there
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Will foil for 15-min. while I grill some romaine
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Romaine with Bernstein's Restaurant Recipe Italian Dressing and grated Blue cheese
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Served with Garlic Mashed Potatoes with Spinach that Jackie whipped up it was a wonderful meal Thanks Rich for the recipe and your friendship
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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
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Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    That's a long high temperature sear, but it sure does look great. Thanks for the pictures and details.

    Kent
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  • HossHoss Posts: 14,587
    That looks like HEAVEN on a p-late! :)
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  • tacodawgtacodawg Posts: 335
    Damn that looks just like this..photo-16.jpg
    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
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  • Morro Bay RichMorro Bay Rich Posts: 2,227
    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.
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  • jaydub58jaydub58 Posts: 1,695
    Ross, that is just plain Beautiful Beef!
    I have followed that recipe, but you have made it gorgeous!
    Nice work...........
    :cheer: :cheer:
    John in the Willamette Valley of Oregon
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  • Ross in VenturaRoss in Ventura Posts: 6,752
    Thanks Kent, you are welcome

    Ross
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  • Ross in VenturaRoss in Ventura Posts: 6,752
    Thanks Hoss

    Ross
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  • Ross in VenturaRoss in Ventura Posts: 6,752
    Good Job Tim

    Ross
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  • Ross in VenturaRoss in Ventura Posts: 6,752
    Thanks Rich, Jackie and I as well

    Ross
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  • Ross in VenturaRoss in Ventura Posts: 6,752
    Thanks for those very kind words John

    Ross
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  • thebtlsthebtls Posts: 2,300
    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'
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • ScubaQScubaQ Posts: 7
    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!
    Co-founder-PNWBA Eggfest; Certified KCBS & PNWBA Judge Toys: Lg BGE, Weber Performer, RCS Natural Gas Infra www.hophogs.com | twitter.com/hophogs | facebook.com/hophogs
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  • Ross in VenturaRoss in Ventura Posts: 6,752
    You just can't beat it Sean

    Ross
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  • EGGARYEGGARY Posts: 1,222
    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
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  • Mr HollowayMr Holloway Posts: 2,034
    Great looking meal Ross
    Nice colour on the tri-tip :)

    Shane
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  • Ross in VenturaRoss in Ventura Posts: 6,752
    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
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  • Ross in VenturaRoss in Ventura Posts: 6,752
    Thanks Shane, have a great 4th

    Ross
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  • 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
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  • thechief96thechief96 Posts: 1,908
    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.
    Dave San Jose, CA The Duke of Loney
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  • MickeyMickey Posts: 16,472
    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?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • travisstricktravisstrick Posts: 4,851
    Whoa! This is definitely going to get bookmarked. 
    Be careful, man! I've got a beverage here.
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