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SmokingPit.com - The Scottsdale Santa Maria Style wood pit by Arizona BBQ Outfitters.

The Scottsdale
by Arizona BBQ Outfitters

Santa Maria Style Wood Pit
 



Smoke it and they will come!

Southwest Beef Tri Tip Roast
Oak Wood Fire Cooked

 

Welcome to my outdoor and BBQ recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Cooking on Cast Iron is a new genre to my site. Keep coming back as I will be adding more cast iron skillet, wok, griddle and Dutch oven cooks. All of which will have details and HD video. Cast iron cooking recipes at their best!

SmokingPit.com - BBQ Recipes, Smoked Meat recipes, Grilling and Dutch Oven Cooking.

 

Recipe Information

Ingredients:
Rub

1 Tbsp. Kosher Salt
1 Tbsp. Coarse Ground Black Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 Tbsp. Dried Oregano
2 Tsp. Cayenne Pepper
1/2 Tsp. Dried Sage
1 Tsp. Fresh Minced Rosemary

Other

1 Three pound Tri Tip Roast
2 Tbsp. Extra Virgin Olive Oil

 


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Preparation:

If your a Tri Tip coinsure you will love this recipe. The rub used in this recipe has a bold savory flavor with a nice heat on the end. If you don't like spicy the reduce the Cayenne pepper or eliminate it all together. I would try it with at minimum 1/2 tsp. before doing so. The Cayenne pepper really jazzes it up.

In this cook I used a pre sear method. The Tri Tip will be seared or grilled over the fire for 4 minutes per side. The Tri Tip will then be moved to the right of the fire to finish cooking indirectly for about 1 hour or until the internal temperature reaches 138 degrees fehrienhight. 

Let's start with the rub. Mince a sprig of fresh rosemary. Make sure to finely mince it. The rub will require 1 tsp. minced rosemary.  In a medium mixing bowl combine the following ingredients:

1 Tbsp. Kosher Salt
1 Tbsp. Coarse Ground Black Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 Tbsp. Dried Oregano
2 Tsp. Cayenne Pepper
1/2 Tsp. Dried Sage
1 Tsp. Fresh Minced Rosemary

Mix the ingredients thoroughly.

Trim up a thee pound Beef Tri Tip Roast. Apply some extra virgin olive oil to the outside of the roast. Liberally apply the rub. Rub the seasoning into the meat coating the entire roast.

Cover the Tri Tip roast and let it sit at room temperature for 1 hour. This is a great time to pre-heat your cooker to 275 degrees. I'm cooking on the Scottsdale by Arizona BBQ Outfitters. This is a modified Santa Maria style cooker with a lid. I cooked over a oak wood fire.

Once the Tri Tip has rested 1 hour and your cooker is at temp apply some peanut oil to your grates and place the Tri Tip on the grate over the coals. Cook 4 minutes on each side.

Once both sides have cooked 4 minutes move the roast away from the fire to finish cooking indirectly. Try and maintain a pit temperature of 250-300 degrees fehrienhight. When the Tri Tip roast reaches an internal temperature of 138 degrees remove it from the cooker.

Wrap the roast in thick foil or a couple layers of thin foil and let it rest 30 minutes. This will allow the juices to evenly distribute.

Once the Tri Tip has rested it time to carve it up. You want to cut across the grain of the meat. Tri Tip is known for having the grain change direction mid way. This is a good area to cut the roast in two. Then you can slice each half appropriately across the grain.

 That's it! It's a very simple recipe.

I hope you enjoyed this recipe and video.

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Beef Temperature Chart

Doneness Internal Temperature
Rare

Medium-Rare

Medium

Medium-Well

Well Done

140 Degrees

145 Degrees

150 Degrees

155 Degrees

160+ Degrees

SmokingPit.com - Southwest Tri Tip Roast recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Making the rub.

SmokingPit.com - Southwest Tri Tip Roast recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Apply extra virgin olive oil.

SmokingPit.com - Southwest Tri Tip Roast recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Applying the rub.

SmokingPit.com - Southwest Tri Tip Roast recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Making the rub.

SmokingPit.com - Southwest Tri Tip Roast recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Finished cooking.

SmokingPit.com - Southwest Tri Tip Roast recipe wood fire cooked on my Scottsdale Santa Maria style cooker. Slicing the Tri Tip roast.

SmokingPit.com - Southwest Tri Tip Roast recipe wood fire cooked on my Scottsdale Santa Maria style cooker. The money shot!

 

 

 

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