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Santa Maria Tri Tip ~ on the Big Green Egg (heavy pictures)
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SoCalTim
Posts: 2,158
Growing up in Santa Maria - this is how we did it, sans the Big Green Egg ...
Ingredients : Granulated Garlic - Lawry's Seasoned Salt, course black pepper, olive oil.
No measurements needed, use enough to cover the meat. First, I rinsed the tri tip off with water and dry with paper towels. Second, rub the oil all over the meat. The olive oil helps the spices stick to the tri tip. Third, sprinkle on the seasonings. Start with the garlic, get a lot on there. This is the base ingredient to a perfect tri tip. Next, add the seasoned salt, finally the pepper.
In the next phase, the grilling process is just as important as the ingredients. Authentic tri tip is grilled directly over high heat with red oak coals. I don't have a tri tip bbq, so I use my egg to duplicate the process.
For true Santa Maria style, I use chunks of red oak.
I forward sear my tri tip. I get my egg to about 600-650 degrees. 6 minutes, flip then an additional 5 minutes. I make sure the sides get seared also - nice and black.
Next step is to pull the tri tip, the temp of the meat will be approx 95 degrees - right on target. I then add the plate setter, at this time the temp will have dropped below 400 degrees ... target temp is approx 350.
My target temp is approx 135 ... so i flip the tip at about 120. The finished product is amazing, the seared bark keeps the inside of the tip sooo tender, I know alot of people like their tip in the 115 range, so make adjustments accordingly.
an
Ingredients : Granulated Garlic - Lawry's Seasoned Salt, course black pepper, olive oil.
No measurements needed, use enough to cover the meat. First, I rinsed the tri tip off with water and dry with paper towels. Second, rub the oil all over the meat. The olive oil helps the spices stick to the tri tip. Third, sprinkle on the seasonings. Start with the garlic, get a lot on there. This is the base ingredient to a perfect tri tip. Next, add the seasoned salt, finally the pepper.
In the next phase, the grilling process is just as important as the ingredients. Authentic tri tip is grilled directly over high heat with red oak coals. I don't have a tri tip bbq, so I use my egg to duplicate the process.
For true Santa Maria style, I use chunks of red oak.
I forward sear my tri tip. I get my egg to about 600-650 degrees. 6 minutes, flip then an additional 5 minutes. I make sure the sides get seared also - nice and black.
Next step is to pull the tri tip, the temp of the meat will be approx 95 degrees - right on target. I then add the plate setter, at this time the temp will have dropped below 400 degrees ... target temp is approx 350.
My target temp is approx 135 ... so i flip the tip at about 120. The finished product is amazing, the seared bark keeps the inside of the tip sooo tender, I know alot of people like their tip in the 115 range, so make adjustments accordingly.
anI've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
Comments
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@THEBuckeye ... the Tri Tip was so tender, when I bit into the sandwich - there was absolutely no pull. Almost like a hot knife thru butter.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Nice job. My mouth is watering. Thanks for the tips.Woodbury, MN. LBGE, Weber gasser, ECB
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Beautiful tri tip. Well done sir.Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
@SoCalTim, your singing my song, can't hardly beat that tri tip. Best sandwich around. Though tonight I'll try to beat it with my first brisket. Nice job, just the seasonings I use on mine except it's Johnny's season salt instead.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Yep, that looks familiar (and delicious)!
I grew up in Bakersfield so we ate a LOT of tri-tip cooked exactly this way.
Very nice.
B_B
Finally back in the Badger State!
Middleton, WI -
looks great I tried one yesterday and missed my target temp I tried low and slow at 250 then reverse sear but after 45 minutes at 250 it was past my temp I never thought it would go that fast it was a 2lb but yours looks incredible!Large egg panhandle of florida
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@beachsmoke, they can be tricky...
I always think if a tri-tip as a raost that you cook like a steak...
B_B
Finally back in the Badger State!
Middleton, WI -
I can't find tri-tip anywhere. That looks amazing. Bookmarked.
Dallas, TX -
I'm a little confused. Your ingredients listed Granulated Garlic as the 1st ingredient but your picture shows garlic salt. There's a difference, which did you use?
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Wow. Amazing. Thanks for sharing. My husband is from California, and oh about 8 years ago so was a co-worker of mine. At the time, we were living in Wisconsin. A select few of us purchased a cow on hoof. We asked the butcher if they had any tri tips extra that they could sell, and they did because that was not a popular meat there. I didn't know how to cook them really, and that was before we got our egg. I sure wish I still had those in the freezer now!
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78 T140E ... I grabbed the wrong container when I was taking the picture, only realized it just before I was about to sprinkle it on. I corrected my almost mistake and used granulated garlic on the tip. Good eye.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Looks good! Where do you get your tri tip?
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Trying to find Tri Tip in TX is like trying to find Brisket in CATN2TX said:I can't find tri-tip anywhere. That looks amazing. Bookmarked.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
@Backyard Mike ... Tri tip is a available almost everywhere here in California. It's relatively inexpensive.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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@SoCalTim - I lived just over the hill from Santa Maria, and our staple seasoning for tri tip was, and still is, Susie Q. Available everywhere here on the left coast. Tri tip is so easy, economical, and yummy - we do it every 2 weeks. Prime is available at the little boutique meat market just down the road (Costco), If you buy the bulk packs, the meat is exactly the same as the 2 packs, just 4 -6 tri tips, it's real reasonable.
And just when you thought it was safe to go to Costco, what do they have in the meat case right here in So Cal???
Santa Paula, CA -
I have cooked 5 tri tips now following this recipe and they are fantastic. I'm starting the 6th one right now. Thanks for sharing Tim.LBGE '15
UA Local 100 -
@DMshow ... hey brother, tell ya this is my most absolute fav cook. So far I'm only done it with 'choice' tri tip, next week gonna give 'prime' an attempt.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Just to clear this up in advance--I'm NO RELATION to and don't know SoCalTim.
We just got an egg (anniversary present from hubby). I've never barbecued before--seriously--hubby did it before the Egg.
First time lighting it up I did two tri-tips with this method, light on seasoning because I don't like too much salt. It was the BEST beef I've had in a long time--tender, tasty, people raved over the cold slices next day. Now a neighbor and I are planning for the 4th. God help the neighborhood!
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If you keep posting threads like this it won't be inexpensive. I think they just went up 25¢ lb. Won't be too long and we'll be paying the same price as a ribeye.SoCalTim said:@Backyard Mike ... Tri tip is a available almost everywhere here in California. It's relatively inexpensive.
Nice cook Tim.
thanks for sharing. +1 on the searing 1st.
Have you ever tried slicing them thinner? I'm not the best slicer guy, but the thinner I can get them the better I like em. Almost like butter melting in your mouth.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
SoCalTim said:Growing up in Santa Maria - this is how we did it, sans the Big Green Egg ...
Ingredients : Granulated Garlic - Lawry's Seasoned Salt, course black pepper, olive oil.
No measurements needed, use enough to cover the meat. First, I rinsed the tri tip off with water and dry with paper towels. Second, rub the oil all over the meat. The olive oil helps the spices stick to the tri tip. Third, sprinkle on the seasonings. Start with the garlic, get a lot on there. This is the base ingredient to a perfect tri tip. Next, add the seasoned salt, finally the pepper.
In the next phase, the grilling process is just as important as the ingredients. Authentic tri tip is grilled directly over high heat with red oak coals. I don't have a tri tip bbq, so I use my egg to duplicate the process.
For true Santa Maria style, I use chunks of red oak.
I forward sear my tri tip. I get my egg to about 600-650 degrees. 6 minutes, flip then an additional 5 minutes. I make sure the sides get seared also - nice and black.
Next step is to pull the tri tip, the temp of the meat will be approx 95 degrees - right on target. I then add the plate setter, at this time the temp will have dropped below 400 degrees ... target temp is approx 350.
My target temp is approx 135 ... so i flip the tip at about 120. The finished product is amazing, the seared bark keeps the inside of the tip sooo tender, I know alot of people like their tip in the 115 range, so make adjustments accordingly.an
Buityful!
Ross
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@stemc33 ... Hey Steve, I come from a 'Big Portion' family .. lol, plus if there's something I really dislike is when I have tri tip in a restaurant they they charge you top price for their tri tip then give you almost nothing on the plate. I love serving BIG portions to my friends and family.stemc33 said:
If you keep posting threads like this it won't be inexpensive. I think they just went up 25¢ lb. Won't be too long and we'll be paying the same price as a ribeye.SoCalTim said:@Backyard Mike ... Tri tip is a available almost everywhere here in California. It's relatively inexpensive.
Nice cook Tim. thanks for sharing. +1 on the searing 1st.
Have you ever tried slicing them thinner? I'm not the best slicer guy, but the thinner I can get them the better I like em. Almost like butter melting in your mouth.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
@tksmoke , that picture you posted of the massive 20lb tri-tip from Costco confuses me...
I've never seen a tri-tip over 3 lbs. What other parts are attached to it?
Do you cook them all the same way as the tri-tips that I've seen?
Context - I do my tri-tip shopping at either the Costco in Austin, TX (Arboretum) or the Whole Foods where they were $10.99/lb last night and < 2lbs at the Gateway Whole Foods in Austin. -
OMG...that looks amazing! Perhaps, I'll use Tri Tip for steak tacos on Saturday. Should be quite tasty for tacos if sliced thinly.BGE novice...A Southern Belle living in Seattle.
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Have 9 adults coming over this weekend - would this feed that many? Looks delicious by the way!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
@Sweet100s that has to be a multi-pack. I've seen several packed together before at Costco, never that many, but I've seen 3 at a time.
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Don't give up so quickly, Tim's a helluva nice guy and can cook some serious bbq.SoCalGirl said:Just to clear this up in advance--I'm NO RELATION to and don't know SoCalTim.
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I think you missed the part where she said she was married. Maybe the term brother/sister from another EGG will be adopted in time. Lol.Legume said:
Don't give up so quickly, Tim's a helluva nice guy and can cook some serious bbq.SoCalGirl said:Just to clear this up in advance--I'm NO RELATION to and don't know SoCalTim.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
The Costcos in Atlanta appear to have discontinued carrying Tri-Tips! I asked the Butcher and he said they didn't sell them enough, they'd go past the expiration date and they were having to throw them away!!! I wonder if Restaurant Depot carries them?
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He can correct me if I am wrong, but he isnt suggesting a smaller portion, he is suggesting cutting the slices thinner. I cut tri tip as thin as I can, I find it much more enjoyable this way. Almost lunch meat thin, but without a meat slicer.SoCalTim said:
@stemc33 ... Hey Steve, I come from a 'Big Portion' family .. lol, plus if there's something I really dislike is when I have tri tip in a restaurant they they charge you top price for their tri tip then give you almost nothing on the plate. I love serving BIG portions to my friends and family.stemc33 said:
If you keep posting threads like this it won't be inexpensive. I think they just went up 25¢ lb. Won't be too long and we'll be paying the same price as a ribeye.SoCalTim said:@Backyard Mike ... Tri tip is a available almost everywhere here in California. It's relatively inexpensive.
Nice cook Tim. thanks for sharing. +1 on the searing 1st.
Have you ever tried slicing them thinner? I'm not the best slicer guy, but the thinner I can get them the better I like em. Almost like butter melting in your mouth.
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