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Santa Maria Style
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
2 tablespoons salt
Mix together all ingredients in a small bowl
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.
This is Rich Miller's recipe whom I have the pleasure to cook next to at Eggs by the Bay
Thanks for looking