Tri Tip at last

bobbyb · January 2007

<p />I finally got my chance to try a tri tip roast. Thanks to Morro Bay Rich for providing the Santa Maria style recipe, and a special thanks to BOBF for telling me of a source, actually purchasing some for me and providing a bag of pinquinto's to accompany the roast. This cut has a great flavor, and now that I know where to get these, I will be doing them again... and again. [p]A few pics:[p]
[p][p]Tri tip, pinquinto's salsa and asparagus.
Mighty good.
Bob

Pharmeggist · January 2007

bobbyb,
I have never have tried cooking a tri tip roast... your pictures have inspired me though. I would like the recipe if you can share it, otherwise, point me in the right direction on how to obtain it.[p]Happy Egging, Pharmeggist

onelegchef · January 2007

Pharmeggist,
go to "playing with fire and smoke.com" a great site you will enjoy, good luck.
Bobby-FTW,Tx

bobbyb · January 2007

Pharmeggist,
Heres what I used. I didn't do the hi temp sear, but did 400 on an elevated grid.
************************
Posted by: Richard on 2006/08/31 15:15:50 [p]In Reply to: Tri-Tip cook, need some input...ping Morro Bay Rich posted by Toby on 2006/08/31 14:49:11
Toby,
Here is Morro Bay's Eggs bythe Bay recipe.
Beef, Tri-Tip, Santa Maria Style[p]2 3 Lbs. Each tri-tip roasts
********Seasoning Salt Mixture********
2 tsp freshly ground black pepper
2 tsp white pepper
2 tsp cayenne pepper
1 tsp onion powder
4 Tbs granulated garlic
6 Tbs salt
Mix together all ingredients in a small bowl
********Basting Sauce*********
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil
Whisk together vinegar and oil in a small bowl.[p][p]1 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.
2 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.
3 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.[p]
Recipe Type
Main Dish, Meat[p]Recipe Source
Author: Richard Miller aka "Morro Bay Rich"[p]Source: Eggsbythebay, Morro Bay Rich, '06
**********************************[p]
If you google it there are a gazillion recipes out there. I used the fixins from the link.
Regards, Bob

[ul][li]All the fixin's[/ul]

Morro Bay Rich · January 2007

bobbyb,
Glad to hear things worked out so well.[p]Rich

BOBF · January 2007

bobbyb,[p]I think you did yourself proud with the Tri-Tips. Actually they look better than any I have cooked. [p]When you go to get your cypress wood, you should stop in Morganza at a restaurant called "Not Your Mama's". It is in a converted service station on the right. Simply great food.[p]I had lunch at Mom and Pops in Petal, Ms the other day. They have a great buffet of just good home cooking. On Highway 11. The smoked chicken was good, but I started telling the people I was with how it would have been more moist if done on the egg and probably had a little more smoke than it needed - eggin sure can change going out to eat.

bobbyb · January 2007

BOBF,
Thanks for the kind words Bob. Also the restaurant and cypress tips. I will contact them next week.
Bob

Tri Tip at last

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