Tri Tip On A Santa Maria Grill | Technique I've Never Seen Before
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- Tri Tip On A Santa Maria Grill
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I've smoked over 500 tri tips and have incorporated wrapping in butcher paper during the last ten minutes and it turns out great -even without a reverse sear. I'm playing around with cooking on a Santa Maria set up and I'll try the foil wrap in the beginning. That looks like it gives it a little more moisture.
Tritip on a Santa Maria grill is about the only barbecue item California is known for. Using fresh pulverized onion and garlic along with the dried peppers in foil is a great tip. Right on Russ!
Thanks for checking it out Mike! I have never seen anyone wrap a tri tip before, until I seen Marcio do it. It was fantastic!
Russ, this IS why I LOVE your channel! You and your guests are never afraid to experiment and show us new things!
Variety in BBQ is the spice of life.
His fresh seasoning looks legit! What a cool technique! Thanks for sharing this Russ.
Tri tips are awesome. Love doing them in the smoker.
Ese es mi corte preferido, muy bueno. Really tender and full of taste! You have a fan from Panamá since many years, my dad past away last year and we had the oportunity to cook together many recipes from your channel. Gracias por compartir
Russ & crew, Beautiful Tri-tip, Great content, very much enjoyed your video & thanks for sharing your video.!.!.!.
Glad you enjoyed it
I've cooked it like this before but in reverse to make sure I get the smoke flavor desired. In the smoker I control the color and smoke flavor by moving it opposite the fire it closer. Good job, looks delicious.
I'm liking the way he cooked this, man.. I'm gonna have to give this a go on the KUDU. Very different ! 🍻
He totally convinced me after one bite of this delicious juicy tri tip! Thanks for watching Jaxx! Cheers brother!
Really interesting with the foil at first! Man that looked crazy good, brother 👍🏼. Stay safe and healthy, Rus. Cheers 🍻
Thanks for watching Mike!
Oh yeah Rus, love Tri-tip! Its an all-round perfect cut of meat for samiches and such. You guys did a great job with that grill to. So juicy and the inside was so tender! Cheers!
Thanks for watching Todd! Amazing flavor on this!
This is looking mouthwatering and the technique is very interessting - like it 👍👍👍
Definitely going to try that salt, garlic, onion rub with the fresh ingredients. I'm the only beef eater in the house so when I buy a tri-tip, I cut it up into 3 or 4 nice thick pieces, freeze 3 and eat 1 reverse seared. Good suggestion about doing it sous vide first. Gonna try that next time.
Hope you enjoy
Now that was very interesting. First time for me as well. I'm going to try that for sure. Turned out perfect. He bro I noticed you are almost at 200k. Congratulations!! I hope you and your wife are doing good and safe.
Yeah man, it couldn't have turned out any better! Thanks for checking it out Scott and thanks bro!
Marcio and Mr Rus, m6 mouth was watering heavy watching this one ! Great job! Glad Brian was there to confirm the results !...lol !
Hey Kent! Thanks for checking it out brother! We do appreciate it and yeah Brian says it was GOOD! LOL
Best way to cook a TRI tip
Man, That's a beautiful piece of meat! Really enjoyed this video. I can never find Tri Tip where I live but if I did, I would follow this to the letter. Thanks again!
Costco
Ask your local butcher
Fantastic !! I wish I could find some Tri-Tip down here !! Love the cooking method !! Great video Rus !! CHEERS Brother !! 🍻👍
Hey Sean! I can't find it locally either brother. I always have to order it. Hopefully one day it will be more prevalent. It's a great cut of beef. Thanks for checking it out! Cheers!
Key here is spices at Mexican store are way different then big box stores, the quality you get is top notch.
Awesome video Russ! Just smoked up a tri tip last night. The official BBQ food of California for sure.
I enjoy all your videos Rus. I agree with you that he but his twist on Tri-tip As a BBQ and grilling teacher, I encourage everyone I teach to try different cooking techniques. I like that you pointed out that this cut of meat on not widely available. It's mostly known in California, with 2 different "discovery" stories. The substantiated one was 2 butchers (Bob and Larry) in a Santa Maria grocery store in 1955. They were grinding meat and with the final piece decided to season it with salt, pepper and garlic salt AKA Santa Maria Tri-tip. Grilled until medium rare over Red Oak. This recipe is well respected within California and even more so in the Central Coast, Santa Maria. The second story is that it was discovered in Oakland, CA, but there is no merit to this story that I have found. As a disclaimer, we all know that if you put 10 cooks in a room, the only thing they can agree on, is that you cook with heat. Nonetheless, folks from Santa Maria would be disappointed if they saw this video. I rap ribs to promote moisture and tenderizing...I'll have to try this technique with Tri-tip. All-in-all good video, and good education.
It wasn't in the video, but there was a clip that I didn't use where I said, I'll be getting a lot of comments from those California guys LOL! That's the cool thing about living in Mississippi I suppose. We are not really known for any regional bbq or grilling method. It's more of a combination of all of them, and we do put our own spin on things. With him using the fresh onions and garlic, I totally get why he went with the foil first then the sear. Worked out beautifully. Thanks for watching!
@@SmokyRibsBBQ Ha! California isn't known for BBQ either. But, alot like Mississippi, we both have some fantastic food if you know where to look. As long as you put your best efforts forward and its good, then you've accomplished it. Keep on cooking and making videos!
Patrick Stiltner I live in Simi Valley, CA and cook about 30 tri-tips a week on a Santa Maria grill over red oak and have for over 30 years. Your story of its origin is incorrect, Mexican cowboys working the ranches in Santa Maria long ago created the original method and spicing with salt, pepper, garlic and parsley cooked over red oak on the what’s now called the Santa Maria grill. The tri-tip was a left over from butchering the “finer” cuts and the cowboys took it and taught us how to make it great. I always cook several dry marinated as well as some that are double wrapped in foil after being wet marinated for several days. The wet ones we slice very thin, we save the marinade caught in the foil and then soak the slices back in that “sauce” and make sandwiches on hoagie rolls, no additions needed. The line to buy is usually over 30 minutes long and we sell out quickly. Give this method a try as well, you will enjoy it. Oh, and you are correct, we in California would not accept this method with the peppers and all!
Looking good at what temperature did you bring the tri tip off the grill?
Maybe you could answer a question. Your Santa Maria grill has the traditional grates that allow grease to drip into the fire. This can improve flavor by having the grease vaporize and rise back up, but could potentially cause annoying flare ups. Maybe this can be mitigated by raising the grate, but would you then cook as hot as you want to? You can pay for the more expensive V Grates that channel the fat away from the fire. I guess you greatly reduce the flare ups but possibly at the expense of the flavor of the grease vaporizing and rising back up. Without me having to buy both and try them both out, in your opinion, do the V Grates deliver as much flavor, and are flare ups from having grease drop into the fire a problem when cooking Santa Maria style?
That came out really juicy! Thanks for sharing Rus!
Thanks for checking it out Mike!
tri tip i love. i dont trim it too heavily. just take off some of that membrane to let the seasoning shine through.
Good looking Tri Tip like that seasoning. Tri Tip is loaded with moisture not sure I’d rap in foil before the cook .
Thanks Sassy! Wrapping certainly didn't hurt anything about this tri tip, and if anything helped it from drying out any. Loved the final result! Thanks for checking it out!
I think his rubs might get a bit dark if not in foil a few minutes was his thinking. Gives it time to heat up inside a bit in advance of the higher temps later.
@@kevinnashskitchen3517 You know, I was thinking the exact same thing! Makes sense.
That Tri Tip was a beauty!
Marcio did a great job on it. So flavorful and juicy!
Great cook Rus.
Thanks Chris!
I enjoyed that Tri tip that day, my friend. It did have a great beef flavor. A beautiful day in south MS with some great friends!
Good eats brother! We sure had a fun filled day and look forward to doing that again.
Never had tri tip but I wanna try it now the way he cooked it. You always get the best looking meat cuts. Dam I wish i lived closer to you guys lol. Good job again. 🇺🇸
Thanks, we appreciate you checking it out! Stay safe!
Gr8 video Rus .. imma hav to giv that grillin technique a try on my weber kettle
Thanks for watching DeWayne! Enjoy brother!
Lovely.. Tri tip here is available in Detroit area at about $4.99 lb. I do various rubs but love a Trader Joes coffee rub the most i think. Nice show today. Thanks
Thanks for checking it out Kevin!
Grill and smoke tri tip all the time here in Cali.
Great look'n tri tip there Rusty! I have never wrapped my tri tip before. Going to give this technique a try! Cheers!
Yeah, Marcio did a great job on that tri tip! The fresh rub was excellent on it. Thanks for checking it out Greg! Cheers!
I am going to try that on my next one thank you
I need to try this foil method. Looked delicious Rus!
Make sure to try that fresh rub also. Excellent flavor! Thanks for watching Rob!
Interesting technique. I like that. However, I don't have a Santa Maria set up. I think there's an accessory available to turn Weber Kettles into a Santa Maria?? Tri-tip looked great. My mouth started waterin' when he started slicin' it up.
Yeah, there is a company making a add on Santa Maria style attachment for a Weber kettle. Thanks, I appreciate you watching!
From AZ living in Florida now, hard to find Tri-tip here. Miss it...Great video!
nice vid guys. over here in Washington state tri tip is super popular and available. i like to reverse sear on my kettle with a little smoke. Looks like u guys have it figures out🖒🖒
Looks like Gold Yummy 😎👍💯🍺⛏️🇺🇸
Hell yeah brotha. Anytime you want Tri, gimme a hollar. Can get it whenever, hellofa deal too!
Russ always amazed of your cooking videos. Keep them coming! By the way what brand Santa María Grill was that, I really like it!
Thanks I appreciate it! He had this Santa Maria grill made. One of a kind.
Thanks, Mr. Russ
That’s honestly one of my favorite cuts to cook great job guys give me a roll to soak up the juices please
Great meat for sure Jared! Thanks for checking it out brother!
Anytime Rus you had me at Tri Tip lol
make your mouth water awesome video guy's
Great video guys
Glad you enjoyed it
Man, I grew up eating Santa Maria BBQ tri tip!!!! My uncle grew up in Santa Maria and he was one of the BEST Santa Maria BBQ'rs!!!! He had made his own grill, took a huge metal barrel and cut it in half and added the grill, frame and wheels. The half barrel is the true BBQ grill!!
That’s how we did it in California. With salsa on the side for dipping.
Sous Vide tri tip is amazing, CostCo.
Make a lil spiced up Bernaise sauce is pretty good meal.
Sounds great!
That looks delicious but isn't that open flame a little too much for that temperature probe cable? Mine seems to crack the rubber with just indirect cooks. Maybe I have been doing it wrong all along
Thanks, we appreciate you checking it out. I guess the probe wires can handle it. I do the same thing and have not had a problem, not yet anyway LOL
Tri tips my fav cut on my weber gotta try the foil wrap..
How long do you recommend resting?
We rested that one for around 15 minutes
What size grill grates you have on your lone star stick burner or the opening, I want to order a set for my will it's being belt, its 24x36 as yours thanks
Hello from New York City
Hello there!
Rus, what knife was he using? That thing was beautiful!
It's actually my slicing knife from Dalstrong. It's from their Quatum series. Thanks for stopping by, haven't seen you on TH-cam in awhile!
@@SmokyRibsBBQ Thanks Rus! Yeah it's been a difficult school year. Hope to be back at it this summer though and some interesting changes in the works 😉
Damn. Got one in the freezer. Goin to defrost for the weekend. Quick Q. What's the knife?
It's a Dalstrong slicing knife from the Quantum series
Was that the actor from transformers one ?? Lol i love tri tip I got 3 and 4 whole chickens and a roast ready to smoke !!
“That’s different.” 🤣🤣🤣
Where’s my slice!? Looked excellent! 👍🏻
Hey Adam! Wish you could have been there buddy! You would have loved this tri tip!
Great video
Glad you enjoyed it
I liked seasoning
Awesome...it’s torture watching you guys eating...lol
What knife is he using....thats a bad ass knife
That grill set up is nasty! In a good way of course 😂 tritip looks good man! Cheers
Thanks 👍
Smoky Ribs BBQ no problem !
Great cook of that tri-tip. Thanks for sharing.
Interesting video. Something I certainly would never do. Might as well start it in the oven if you are going to start it wrapped in foil. Such a waste of good wood. He's not cooking vegetables. The Tri Tip can certainly handle the smoke throughout the cook. At least it was finished over the fire. But hey. . . that's bbq I suppose. You do you.
We fear change...
How do you figure he was wasting wood? He was doing a reverse sear over the wood. Wrapped in foil, yes, but regardless it was cooking over the wood and the wood was doing what it was supposed to do. You're gonna use energy of some sort regardless how you do it! It's a different method and I thought the end result was fantastic, especially with the fresh rub he used. If anything, the foil guaranteed that this would not dry out any. I have never personally wrapped a tri tip, but after seeing and tasting the results, I wouldn't have any problem doing it exactly the way he did!
@@SmokyRibsBBQ Wood is a very expensive source of energy. When I wrap, it generally goes into the oven because btu's are btu's. Santa Maria grills are reverse sear machines that certainly do not require wrapping, but rather raising of the rack. Wrapping in foil doesn't guarantee tenderness. Making sure that tri tip is not overcooked is what ensures tenderness. If you wrap in foil and overcook, it will not be tender. Again, everyone is different. Different styles and techniques are interesting to see. Having the 72" LSG Santa Maria for over 2 years now, and using it very frequently here in San Diego I can say with absolute confidence that the need to wrap is something that I have never, ever experienced. Again, thanks for the interesting perspective Russ.
@@eriknealson4336 I agree, there is no reason to wrap a tri tip for great results. I've displayed that on a tri tip I did on my LSG Santa Maria awhile back, as well as other cuts and meats I've done, but I'm not about to knock this technique because in reality it was very similar to what you could expect from sous vide cooking a tri tip as Marcio explained at the end. Still ended up with a great grilled flavor as you would expect. It's just another option to cooking a tri tip. Thanks for watching
@@SmokyRibsBBQ You the Man Russ. For me, 2 cubic feet of good cooking wood means a 50 mile drive and $40-60. Certainly not trying to, I think my kids call it "troll". I definitely appreciate that people put themselves out there and explain their different techniques. For that, I thank you. Stay safe and healthy.
*Rus, gotta change the name of your program to "Drooling With Rus" almost licked my t.v. scene!* 😷👍🏻
LOL, thanks Ralphie_Boy!
where you had your knife cut it cuts like a razor blade
How do I get a hat? The camo hat nice
A friend had that hat made for me.
Awesome idea, direct indirect if you will. Let her rest wrapped up and till she's ready and then light it up! 6:40 Any questions? :-)
He convinced me for sure! Can't argue with the great results he got. Thanks for checking it out!
That’s how my father in law does it
Being from Santa Maria makes me scared to move to another state where tritip is hard to find
this used to be a "trow-away" cut of beef
now its a delicacy ..?
Anyone that would throw this away has lost their mind!!!!
Don’t do foil if you want smoke flavor. Tri tip only takes 45 minutes to cook
Put it in a smoker if you want smoke flavor. A Santa Maria grill doesn't give meat much smoke to begin with, but a great grilled flavor from the live fire and burning wood. I cook by temp, not time 😉
I agree that you don’t need to wrap . Looked delicious but I’ve cooked many unwrapped and it takes 45 mins for perfect medium .
Looks awesome. Want to know that guy's rub recipes, lol.
The foil isn’t the same process. You steamed the meat. The whole point of the Santa Maria is to give it the wood and Smokey flavor….
First off I didn't cook these, second off it's just another method. I've done tri tips on my Santa Maria as you described they should be. It's simply another way and it was delicious!
While the seasoning looks very tasty, I can’t buy into cooking in the foil. All that lost time for the meat to create smoke flavor. Sorry Rus.
I was actually a bit surprised with his method as well.
👅YUM👍