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Santa Maria Style Tri-Tip

Grillin GuyGrillin Guy Posts: 302
edited 6:21AM in EggHead Forum
Seared 3 minutes a side at 600 degrees

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Then up in the dome at 400 degrees till internal temp reached 128

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Rested for 10 minutes and served it with roasted potatoes and fresh green beans. Quite tasty!

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Comments

  • tacodawgtacodawg Posts: 335
    That looks very familiar. I had tater tots with beens. Damn this recipe is great. Looks great and tastes better. Great minds cook alike.
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  • smbishopsmbishop Posts: 1,082
    I gotta cook me some tri-tip!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
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  • RipnemRipnem Posts: 5,511
    Terry,

    I just love that recipe and firing one up tomorrow. B)

    You nailed that one. ;)
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  • BeliBeli Posts: 10,751
    Loved it Terry, Congratulations!!
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  • RRPRRP Posts: 15,360
    What a coincidence!!! I have a 1.6 pound tri-tip thawing for tomorrow night's simple feast! The reason I love this cut is my wife likes her beef cooked medium and I like rare to medium rare. No other cut I know of allows these degrees of doneness in the same slab of "inexpensive meat"!
    Ron
    Dunlap, IL
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  • bobbybbobbyb Posts: 1,349
    Rouses in Gulfport?
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  • HossHoss Posts: 14,587
    I think you NAILED IT! :) I live close to Memphis,TN and CANNOT find tri-tip.Guess I need to learn what cut it is called around here and make my own out of a primal. :blink: Yours looks VERY TASTEE!
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  • bobbybbobbyb Posts: 1,349
    Rouses in Gulfport?
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  • deepsouthdeepsouth Posts: 1,788
    that's perfect. the last time i got winn dixie to slice me two "tri tips", they brought me something that looked just like tri tip but was as tough as shoe leather.
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  • jaydub58jaydub58 Posts: 1,536
    Drool Drool!
    Can't imagine anything much better than Santa Maria style.
    Looks great!
    John in the Willamette Valley of Oregon
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