Santa Maria Tri Tip
2 (3 pound) tri-tip roasts, Basting Sauce, Seasoning Salt Mixture.
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
Basting Sauce:
- ½ cup red wine vinegar
- ½ cup garlic-infused vegetable oil
- Mix together seasoning salt ingredients in a small bowl
- 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.
Regular grill cooking:
Grill on medium-high until rare to medium rare, basting every 5-10 minutes. If you have a smoker box in your grill, use some oak chips for more authentic flavor.
Big Green Egg (BGE) cooking:
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 toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 125 degrees for medium rare, basting with the sauce every 5 to 10 minutes.
Remove tri-tip from the grill or Egg, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.
Source: Morro Bay Rich
