Tri-tip is finally available in my town!

This ia very popular one.

Beef, Tri-Tip, Santa Maria Style


INGREDIENTS:
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.




Procedure:
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 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.


Recipe Type
Main Dish, Meat

Recipe Source
Author: Richard Miller aka "Morro Bay Rich"

Source: BGE EggsbytheBay, '06, Morro Bay Rich

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.

Thanks for the plug!!