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Tri Tip
luis70458
Posts: 48
I have a 3 lb beef Tri tip..
What is the best wat to do it???????
What is the best wat to do it???????
Comments
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I have been cooking tri tip for most of my life and this is the best method/recipe I have found. Great, authentic Santa Maria flavor.
Santa Maria Style Tri-tip
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
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.
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.
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. -
I do mine direct at around 425/450 to an internal temp of 135.
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I can offer a couple of suggestions to consider.
I try not to cook higher than 350-375° so that the pink interior extends further to the outside. If it's hotter, there will be a more well-done layer toward the outside.
I love to sliver a clove oof garlic, poke knife holes all over the top of the meat, and stuff garlic slivers in each one. Three lbs. is a big one! you may need two cloves. Then I rub it with olive oil and sprinkle on a rub...the oil helps keep it in place.
I cook it raised direct, turn it after 10-12 minutes. Use a Thermapen to check the interior temp in the thickest part of the meat. Take it out at 125-130° internal and let it sit under foil for 10 minutes so the juices flow back into the meat.Judy in San Diego -
Where are you finding Tri-Tip around here.
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