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

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


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


Just right
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



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

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

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’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



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