Santa Maria Tri Tip and Stuff


 
JimK

JimK

TVWBB 1-Star Olympian
Got a 3Lb tri tip from the farmers market the other day. Rubbed it up with a Santa Maria rub and put it on the Performer indirect over some lump and a pecan chunk. I rubbed it and let it sit at room temp for about 45 minutes before putting it on the grill.

Just getting started. Roasted at about 375.



Meanwhile, I baked some European Peasant Bread in the oven:



At about 115F, I took the tri tip off for a few while I let the grill heat up to searing temps. Here it is, resting before searing:



I think we're about ready to sear:



One side seared. Not much longer to go:



Plated up with a little bread, and corn on the cob with basil butter.



Happy hump day!
 
Looks really good Jim. I think I will follow your lead soon and grill the tri-tip I'm saving while we have some good local corn around.

Your Santa Maria rub - is that commercial or homemade ?
 
Good looking Tri tip and sides Jim...I have not done a TT in a bit...may have to fix that soon!

Yum!! Looking good!
 
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Beautiful job on that Tri Tip, Jim. I'd say you got an excellent sear on that baby. Really loved the bread. After seeing that on another post yesterday, I found a recipe on the net and am going to try it too.
 
Gorgeous cook! The pics really showcase the meat's quality. Got me planning on picking up corn this weekend.
 
Thanks for the kind words, everyone. To answer the question a few have asked, the Santa Maria rub is home made and typically consists of granulated garlic, salt, pepper and dried parsley.

On this one, I used: 2 TBS of granulated garlic, 1 TBS of kosher salt, 1 tsp of freshly ground black pepper and a healthy TBS of dried parsley.
 
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