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Tri Tip recipe

TrueTex
TrueTex Posts: 48
edited November -1 in EggHead Forum
Hey gang - looking for a great tri tip roast receipe. Have most of the Dizzy Pig rubs and cooked one indirect (at 375 dome) 2 weeks ago with EVO and Dizzy Dust. Was awesome.

Looking for a different recipe to try today. I have 2 two pound tri tips to cook and would be interested in reading some other methods & ingredients to try on the meat. Thanks.

Comments

  • Fluffyb
    Fluffyb Posts: 1,815
    In honor of Eggs by the Bay happening this weekend, and I'm sure Rich cooking his famous tri tip, this is a great recipe. My go to.

    EGGFEST 2006-2007-2008-2009-2010
    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.
  • TrueTex
    TrueTex Posts: 48
    Thanks Fluffy...looks great.
  • thebtls
    thebtls Posts: 2,300
    http://bigtsbge.blogspot.com/search/label/Tri Tip Beef

    There is a link to four of my tri-tip cooks and recipies on my blog.

    Here is one recipe jpeg.
    Recipe-Beef-TriTip_Page_1.jpg
    Recipe-Beef-TriTip_Page_2.jpg

    And here is one for MULTIPLE tips:
    Recipe-Beef-TriTip-MultipleTips.jpg
    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
  • TrueTex
    TrueTex Posts: 48
    Great stuff!! Thanks for sharing.
  • Eierkopf
    Eierkopf Posts: 1
    That looks yummy
  • Little Steven
    Little Steven Posts: 28,817
    I did one last week jaccarded and marinated in mojo crillo last week. Very tender

    Steve 

    Caledon, ON

     

  • Bear 007
    Bear 007 Posts: 382
    edited June 2012
    I really like this rub for Tri-Tips.
    • 1 tablespoon fresh ground black pepper
    • 2 teaspoons salt
    • 1/2 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried rosemary
    • 1/4 teaspoon cayenne pepper

    I cook them low and slow 250°-275°, direct, with a couple of chunks of oak, till it reaches 132° internal. I do them every Saturday night.

    image

    image
  • ribnrun
    ribnrun Posts: 174
    edited June 2012
    Sounds about right