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Tri Tip recipe
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TrueTex
Posts: 48
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.
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
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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. -
Thanks Fluffy...looks great.
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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.
And here is one for MULTIPLE tips:
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 -
Great stuff!! Thanks for sharing.
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That looks yummy
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I did one last week jaccarded and marinated in mojo crillo last week. Very tender
Steve
Caledon, ON
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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.
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Sounds about right
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