Santa Maria Tri Tip

[jond36]

I made some Tri Tip, and being from California, Santa Maria open flame is the way to do it since the 1800's. I cooked about a 3.5lb tri tip on the grill with cast iron grates for about 10 mins on each side. The IT was about 80 F degrees. I finished inside in the oven until 130 F degrees, and let it rest for 30 mins.
I rubbed the cut with mustard before applying some rub. The mustard helps the char. (I did a side by side test years ago that showed me mustard provides a darker bark during smoking even at low temps. For that reason I use it on everything, whether hot and fast or slow glow)

Not too much to post here as I took a few Q-view shots after the wife and kids dug in. Enjoy

 

[civilsmoker]

Looks might tasty and sliced correctly for TT, we love TT at our house!

 

[Ishi]

You did the TT well! Very nice

 

[JLinza]

Looks darn good

 

[sandyut]

That looks perfect! Great cook and pics!

 

[bigfurmn]

That looks incredible. Just wow. Nicely done.

 

[Fueling Around]

You did it rare. I am not going to state "well".
I used to grind my TT as wife doesn't like medium beef and it was cheap. Price jumped so looking for other sources

 

[jcam222]

Looks fantastic! Done just right for me

 

[Chris_in_SoCal]

Looks Great!

I haven't made one in a while. That's going to have to change.

 

[DRKsmoking]

Very nice , and love the char on that .

At 10 minutes on each side , did you get very much smoke on the TT ?

David

 

[912smoker]

Love some TT and yours looks great!

Keith

 

[JLeonard]

Looks mighty good!

Jim

 

[millerbuilds]

I made some Tri Tip, and being from California, Santa Maria open flame is the way to do it since the 1800's. I cooked about a 3.5lb tri tip on the grill with cast iron grates for about 10 mins on each side. The IT was about 80 F degrees. I finished inside in the oven until 130 F degrees, and let it rest for 30 mins.
I rubbed the cut with mustard before applying some rub. The mustard helps the char. (I did a side by side test years ago that showed me mustard provides a darker bark during smoking even at low temps. For that reason I use it on everything, whether hot and fast or slow glow)

Not too much to post here as I took a few Q-view shots after the wife and kids dug in. Enjoy
View attachment 714812View attachment 714813

Money!!!

Great cook,

- Jason

 

[jond36]

Very nice , and love the char on that .

At 10 minutes on each side , did you get very much smoke on the TT ?

David

Not much smoke flavor, but the char flavor came through pretty well. The char by itself was too much, but with a full slice of meat it tasted good.

 

[jond36]

Left overs

I took some deli sliced trip tip and created some pizzas out of it

I wish you could taste it. Probably the best pizza I have ever made. tri tip and pineapple with mozzarella and pecorino and bbq drizzle after the bake. Enjoy.

 

[sandyut]

oh yeah! nice looking pie!

 

[civilsmoker]

Yea that is a nice looking pie for sure!

 

[texomakid]

Great pics & post. I too love those pies!

 

[DRKsmoking]

Great looking pizza, I could go for that right now with my morning tea.

I have some pizza on the menu this week.


David

 

[millerbuilds]

That is a great use of leftovers and a beautiful pie!

Nice work,

- Jason