Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!

Tri-Tip it dosen't get much better than this

Ross in VenturaRoss in Ventura Posts: 6,220
edited July 2012 in EggHead Forum
image
Jackie found this Prime Tri-Tip at Costco
imageimage
Rubbed and put back into the fridge. for 6-hrs.
image

image

image
Searing Temp. 600*
image
4-Min. a side
image
On a raised grid until interior temp.130* with apple wood for smoke
image

image

image
Just right
image
This was a family day we played golf drank some wine and had a wonderful meal. My brother Cal on the left and my sister in law Carol on the right on the right and wife Jackie
image

image

Recipe:

 EGGFEST 2006-2007-2008-2009-2010-2011


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

2 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.

This is Rich Miller's recipe whom I have the pleasure to cook next to at Eggs by the Bay



Thanks for looking



Ross
















Flag · Off Topic Disagree Agree Like

Comments

Sign In or Register to comment.