Tri Tip cooking tips (is that redundant?) needed.

I really like Morro Bay Rich's recipe found on the 'Eggs by the bay' website. If you can source some red-oak you will be gold.

I made it a few weeks ago. It was great.

This is a great recipe from Morro Bay Rich...very good:

Santa Maria Style Tri-tip

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.

Or even salt, pepper is good too. Cook like you would TREX a steak to an internal temperature of 125. Let sit for ten minutes, slice thin against the grain and serve. You won't be dissappointed

Ahhh...ya beat me to it

Well, I do have the advantage of having the website at hand and not having to find, copy and paste. :laugh:

...... under 400* and roast to desired final temp.

Apparently one can not use the "less than" sybmol in these messages.

Test:

It looks ok in preview, I wonder if it works works when you post the < in a real message.
(That was a test)

That has happened to be before as well - but I never knew why. I thought the < thing was what was wrong but apparently not (maybe my keyboard character map is different than yours). Weird stuff.

Oh well, the mystery continues.
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On sale now at a local grocery for $2.47 a lb. for an untrimmed tri-tip. They go on sale pretty regularly, occasionally we can get them for $1.97 a lb. They are more if trimmed. Was visiting my brother in Oklahoma last summer and he picked up about a 3lber for close to $20. :ohmy:

Note: These prices quoted are for untrimmed SELECT GRADE. When you go to CHOICE GRADE the price goes to the $6 range for trimmed.

Tony...Admittedly I did not read all the other posts, so forgive me if it's already been said. Kind-of like a brisket, Tri-Tip will shrink up, but it will also plump up. What goes on the grill 1-1 1/2 thick may come off the grill 2-3" thick. Sometimes this makes is difficult after the cook to determine which way the grain of the meat runs, and you DEFinately want to slice tri-tip against the grain. You may want to "notch" the meat in some fashion that will act as a guide after the cook to show you which way is against the grain. Have fun with it!!