Santa Maria seasoning

victor1

I posted yesterday that I did a pre seasoned (santa maria) tri tip from Trader Joe's.  It was excellent.  Maybe I missed it, but I don't recall seeing any mention of anyone using santa maria or any variation of it.  Just curious, do many of you here use anything like this?  thanks.

Jeepster47

Oakridge Santa Maria Steak Seasoning?  Yep, we use it.

Thatgrimguy

victor1 said:

I posted yesterday that I did a pre seasoned (santa maria) tri tip from Trader Joe's.  It was excellent.  Maybe I missed it, but I don't recall seeing any mention of anyone using santa maria or any variation of it.  Just curious, do many of you here use anything like this?  thanks.

Santa Maria style is very popular on the west coast. The oakridge variant is amazing and is always in my cabinet next to Secret Weapon and Black Ops!

Lit

Susie Qs is another really good Santa Maria style rub.

Mikee

Got the Santa Maria from Oakridge during the Christmas sale. Very good.

The Egg was fired up about 5 minutes ago. Prime NY Strip steaks seasoned with Oakridge's Carne Crosta rub for dinner tonight.

Botch

Lit said:

Susie Qs is another really good Santa Maria style rub.

I bought a large bottle of this during my TDY to Vandenberg AFB.     

SoCalTim

I am a HUGE tri tip guy, Santa Maria is what I do. Don't buy it, make it yourself. Garlic Powder, Lawry's Seasoned Salt & Coarse Black Pepper. That's it!

fishlessman

this is the recipe i use from morro bay rich

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
6 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.

Mr. & Mrs Potatohead

fishlessman gets a second with that post. Richard's method and spices are really a great way to go. And, it will work well on most any good roast.

bgebrent

@Fishlessman put out a good looking recipe.  My SRF tri tip will be treated as such.