Tri tip Santa Maria Style
- Thread starter Randy C
- Start date
Mark (markx3)
TVWBB Member
Here is my first tri-tip I ever made. I did this for valentines dinner served with a crispy baked potato and a salad with wine from Santa Barbra.
I seasoned it with kosher salt, ground pepper, garlic and onion powder. I grilled it for about 10 min a side and then put it to the cold side of the grill and smoked it for about 30 min. I took it off when it read med rare on the thermometer and wrapped it in foil until we were done with our salads.
It was awesome if I do say so myself. I grilled it over USA Royal Oak lump and some oak chunks. The tip was about 2.6 lbs and there wasn't much left after dinner!
I seasoned it with kosher salt, ground pepper, garlic and onion powder. I grilled it for about 10 min a side and then put it to the cold side of the grill and smoked it for about 30 min. I took it off when it read med rare on the thermometer and wrapped it in foil until we were done with our salads.
It was awesome if I do say so myself. I grilled it over USA Royal Oak lump and some oak chunks. The tip was about 2.6 lbs and there wasn't much left after dinner!
Mike R. (Heyworth)
TVWBB Pro
Love tri-tips! Had one last night, only in the cast iron instead of the grill. When I do grill them, I do it in the Weber Egg configuration to get the real high temps for a great sear, and then just give it a few more minutes indirect. It is my wife's favorite piece of beef, so when they have them at teh store, we buy them all usually. Mine usually average about 1.5 pounds or so, I would LOVE to find a 2.6 pounder!
George Curtis
TVWBB Olympian
next time do the reverse sear. cook indirect until about 120 or so and then char it up direct until about 130-135. comes out great.
Steve Whiting
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.:
Love tri-tips! Had one last night, only in the cast iron instead of the grill. When I do grill them, I do it in the Weber Egg configuration to get the real high temps for a great sear, and then just give it a few more minutes indirect. It is my wife's favorite piece of beef, so when they have them at teh store, we buy them all usually. Mine usually average about 1.5 pounds or so, I would LOVE to find a 2.6 pounder! </div></BLOCKQUOTE>
Hey Mike, what is the "Weber Egg Configuration"?
Love tri-tips! Had one last night, only in the cast iron instead of the grill. When I do grill them, I do it in the Weber Egg configuration to get the real high temps for a great sear, and then just give it a few more minutes indirect. It is my wife's favorite piece of beef, so when they have them at teh store, we buy them all usually. Mine usually average about 1.5 pounds or so, I would LOVE to find a 2.6 pounder! </div></BLOCKQUOTE>
Hey Mike, what is the "Weber Egg Configuration"?
Steve Whiting
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.:
Love tri-tips! Had one last night, only in the cast iron instead of the grill. When I do grill them, I do it in the Weber Egg configuration to get the real high temps for a great sear, and then just give it a few more minutes indirect. It is my wife's favorite piece of beef, so when they have them at teh store, we buy them all usually. Mine usually average about 1.5 pounds or so, I would LOVE to find a 2.6 pounder! </div></BLOCKQUOTE>
Hey Mike, what is the "Weber Egg Configuration"?
Love tri-tips! Had one last night, only in the cast iron instead of the grill. When I do grill them, I do it in the Weber Egg configuration to get the real high temps for a great sear, and then just give it a few more minutes indirect. It is my wife's favorite piece of beef, so when they have them at teh store, we buy them all usually. Mine usually average about 1.5 pounds or so, I would LOVE to find a 2.6 pounder! </div></BLOCKQUOTE>
Hey Mike, what is the "Weber Egg Configuration"?
