I like my butt rubbed and my pork pulled.
Member since 2009
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Reverse seared tri tip... My interpretation of Santa Maria style!
NERVOUS
Posts: 104
I've been on a tri tip binge lately... Can't get enough of the stuff! This is my latest cook:
I cooked this tri tip low-and-slow at 250 degrees F to an internal temperature of 125 degrees F, then seared over an open flame for ~2 minutes per side.
I used California Red Oak smoking chunks in an attempt to get as close to 'authentic' Santa Maria style as possible (at least flavor-wise).
I cooked this tri tip low-and-slow at 250 degrees F to an internal temperature of 125 degrees F, then seared over an open flame for ~2 minutes per side.
I used California Red Oak smoking chunks in an attempt to get as close to 'authentic' Santa Maria style as possible (at least flavor-wise).
Jeremiah | La Canada Flintridge, CA | XL BGE
"Life is about experiences... And one of my absolute favorite experiences is FOOD!"
"Life is about experiences... And one of my absolute favorite experiences is FOOD!"
Comments
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damn that's invoking a Pavlovian response and I just ate.
______________________________________________I love lamp.. -
Looks perfectly cooked and sliced!
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That meat is gorgeous, gorgeous, gorgeous!!!!!
I've never had Tri-tip in Santa Maria, so I don't have a clue what's "authentic" or what's not, but that's sure great looking steak! -
Wow... That looks great!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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It's one of my favorites as well. You nailed it! Perfect.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Nicely done my friend!
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Man, I'd make a pig of myselfXL & MM BGE, 36" Blackstone - Newport News, VA
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That looks so nice. The choice cut I got from Wegmans was good but didn't look as good as yours.
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Lovely. What did you rub it with?- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
Absolutely beautiful Tri Tip. Nice Job!
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Wow, looks perfect.
I love California Red Oak with beef, maybe my favorite smoking wood. Really distinct flavor.Highland, MI
L BGE, Primo, and a KJ Jr -
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@annjamaican, I used this:annjamaican said:Lovely. What did you rub it with?
But you have to promise me you aren't going to buy it... Trust me!
Jeremiah | La Canada Flintridge, CA | XL BGE
"Life is about experiences... And one of my absolute favorite experiences is FOOD!" -
https://en.wikipedia.org/wiki/Santa_Maria-style_barbecue?wprov=sfsi1Theophan said:That meat is gorgeous, gorgeous, gorgeous!!!!!
I've never had Tri-tip in Santa Maria, so I don't have a clue what's "authentic" or what's not, but that's sure great looking steak!
Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
THIS!!!nolaegghead said:damn that's invoking a Pavlovian response and I just ate.XLBGE- Napa, CA by way of ATX -
I've been pleased with my tri-tips, but they didn't look anywhere near as good as that. A home run.Stillwater, MN
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So @NERVOUS, did you use Santa Maria rub and on a Santa Maria grill for the tri tip? I have one in the freezer I have been wanting to cook. Maybe this weekend.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Unfortunately, I don't have a Santa Maria grill... So, I cook my tri tip on the BGE. Reverse sear at 250 F (indirect) until internal temp is 125 F, then sear over an open flame (direct) for ~2 minutes per side.Ladeback69 said:So @NERVOUS, did you use Santa Maria rub and on a Santa Maria grill for the tri tip? I have one in the freezer I have been wanting to cook. Maybe this weekend.
We love the stuff so much, I did another one on Saturday...
Jeremiah | La Canada Flintridge, CA | XL BGE
"Life is about experiences... And one of my absolute favorite experiences is FOOD!" -
Your tri tips look fantastic brother!Sandy Springs & Dawsonville Ga
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Looks great, would love to try. How long did it take to get to 125 at 250?
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Very nice indeed!
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Wow! That just looks amazing - both'em.THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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looks awesome!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
That looks great! I've been doing mine raised direct @ 400-ish. I'm going to try indirect low-n-slow next, but I second @GrillSgt's question: how long to 125 IT (and how heavy was the TT)?
Kevin
Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR -
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Wow! That looks perfect! Great temp on that meat.. I'm drooling!LBGE, 28" Blackstone
Georgia -
GrillSgt said:Looks great, would love to try. How long did it take to get to 125 at 250?
Thanks fellas... I'm using tri tips that weigh 2.5 - 3.5 lbs each. They only take 35 - 45 minutes to reach an internal temperature of 125 F.55Kevy said:That looks great! I've been doing mine raised direct @ 400-ish. I'm going to try indirect low-n-slow next, but I second @GrillSgt's question: how long to 125 IT (and how heavy was the TT)?Jeremiah | La Canada Flintridge, CA | XL BGE
"Life is about experiences... And one of my absolute favorite experiences is FOOD!"
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