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Finally Did A Tri-Tip

Spring ChickenSpring Chicken Posts: 10,247
edited 9:47PM in EggHead Forum
Tri-Tips don't grow on trees around here so I haven't spent a lot of time watering the bushes. But I finally found some and decided it was high-time to try one.

I've saved Morro Bay Riche's Santa Maria Style Tri-tip
recipe about five times so I picked it to try. I also followed the recipe to the letter (something I don't do very often).

Here's some photos.

Seasoned well and waiting

Lily Large Hot to Trot

Fire in the hole

Timer set for three minutes

Searing to beat sixty

Resting to beat thirty

Smoking wood and basting sauce ready

Time to take it off

Rested and cut

That was delicious.

Thanks Rich. We'll do it again.

Spring "Tri-Tip Junky Now" Chicken
Spring Texas USA


  • tacodawgtacodawg Posts: 335
    His method is flawless. They come out perfect every time.. it makes it a no brainer. I wish there were more recipes that were as good as by the numbers.. Great job enjoy it..
  • doubleapexdoubleapex Posts: 61
    Looks good, but are you sure that's a tri tip? I've cooked hundreds of tri tips and never seen one look like that...
  • alex_aalex_a Posts: 17
    what wood did you use? looks great!
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Glad it worked out for you. So far I have cooked it at all the Egg by the Bay Eggfests (6) and at the first PNW Eggfest and no one has complained yet. There would be nothing worse than hearing "Who do you think you are fooling? You're method is a bust." :S
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Red oak if you can find it. Otherwise oak.
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Red oak if you can find it. Otherwise oak.
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Fingers too big for this little keyboard! :angry: :angry:
  • Spring ChickenSpring Chicken Posts: 10,247
    It said Tri-Tip on the package. Didn't meet the butcher who packaged it but I know it wasn't liver.

    Spring "Read It, Buy It" Chicken
  • Spring ChickenSpring Chicken Posts: 10,247
    I was a little uncomfortable with the high sear heat considering the amount of seasoning on the meat. High temperatures instantly change the flavors of everything but salt (and sometimes even salt). I don't like a 'burned or scortched' flavor on my food. Oddly, it came out okay.

    Spring "Too Hot In The Kitchen" Chicken
  • Spring ChickenSpring Chicken Posts: 10,247
    Actually, I was out of oak so I used pecan. It was fine.

    Spring "Smoke Something If You've Got Something To Smoke" Chicken
  • Spring ChickenSpring Chicken Posts: 10,247
    Well I think you're on safe ground offering it to folks. We even discussed cooking a couple of them at some upcoming Eggfest in order to introduce it to the locals.

    Thanks for sharing the recipe.

    Spring "Tri Anything Once" Chicken
  • HossHoss Posts: 14,600
    I'm with you.I would HAVE to sear salt only then add the seasoning.But I trust you and Rich! If ya'll say do it,so be it! B) Looks mitee tastee by the way. :)
  • tacodawgtacodawg Posts: 335
    you won't regret it.  I have done 2 in the last week his way and they are unbelievable..moist and tender. The flavor is great.
  • Looks beautiful, nice work!!
  • BeliBeli Posts: 10,751
    Looks like that would have been your menu had you been around here. Looks delicious. Will post photos later
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