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Santa Maria Style Tri-Tip ala Morro Bay Rich
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Ross in Ventura
Posts: 7,234
This recipe is cooked By Rich Miller every year at The Eggs By The Bay.
Two Tri-Tips with rub
Husked pulled back and silk removed
Melted butter, salt, and pepper
Slices of sweet onion around the corn
Put the husk back around the corn
Wrap with foil
Egg at 650*
Searing for two min. a side then pulled off the grill until Egg temp. is down to 350*
Put the wrapped corn on the bottom grill and the Tri-Tip on the raised grid
and roasted until meat temp was 126* internal and the other 148*
148* internal
126* internal
Recipe:
EGGFEST 2006-2007-2008-2009
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 only used 2T of salt
Thanks for looking
Ross
Two Tri-Tips with rub
Husked pulled back and silk removed
Melted butter, salt, and pepper
Slices of sweet onion around the corn
Put the husk back around the corn
Wrap with foil
Egg at 650*
Searing for two min. a side then pulled off the grill until Egg temp. is down to 350*
Put the wrapped corn on the bottom grill and the Tri-Tip on the raised grid
and roasted until meat temp was 126* internal and the other 148*
148* internal
126* internal
Recipe:
EGGFEST 2006-2007-2008-2009
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 only used 2T of salt
Thanks for looking
Ross
Comments
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Beautiful, as usual, Ross. How was the corn? How long was it on?
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Thanks Ross
-
The corn was great about 20-min @ 350*
Ross -
Your welcome
Ross -
Great post Rich....as always!! Everything looks fantastic!! Those tri-tips are perfectly cooked. Love the corn/onion idea. I'll have to give this one a try.
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Thanks Anne, try the corn its a keeper
Ross -
Ross, did the kernels burn at all? I've always wanted to try doing corn on a grill instead of boiling
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The kernels do not burn if you get the husk back al around Mark
Ross -
Nice shots, Ross!
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Gorgeous Ross!!! As another California egger i can appreciate the tri tip. I use the same recipe exclusively now! Great stuff!!!!!
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Thanks Mike
Ross -
Thanks
Ross -
That looks great, Ross!
I cooked this a few weeks ago, but I got a little impatient waiting for the temp to come down and put it back on at around 425....cooked a bit faster than anticipated.
How do you set the vents after the sear, and how long does it usually take to get her down to 350?
Bill -
Yumm - looks great! I love the idea of the onion & corn. Will have to try this if I can find tri tip :laugh:
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Close all the vents, raise the dome every five min. to let the hot air out it should reach 350* in 20-min.
Ross
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