I did 10 lbs of tri-tip today Santa Maria style. I did it on my grill set up for two zone cooking at 225 degrees with red oak, of course. It took about 45 minutes to get the beef to 110 degrees, and then seared to 135 just like in Meathead's book. Before cooking I dry brined with 1/2 tsp of salt per pound the night before. Just before cooking I applied a light sprinkling of lime juice and a light sprinkling of when pigs fly rub just for a little heat. Then a light coat of olive oil and medium coat of 4 tsp sweet paprika, 2 tsp onion powder, 2 tsp garlic powder, and 3 tsp pepper. And voilà :
A word of advice: Make sure your fire is good and hot before you sear at the end or you will over cook it before it sears. This was the best thing I have ever cooked and eat. Very tender is cooked this way, and VERY TASTY!
A word of advice: Make sure your fire is good and hot before you sear at the end or you will over cook it before it sears. This was the best thing I have ever cooked and eat. Very tender is cooked this way, and VERY TASTY!
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