This is so stupid easy and it works so well that I think it's a great way to try a new style of cooking before you take the plunge into a SM grill or accessory. In fact, go check out Troy's video on the Gabby Grill accessory. th-cam.com/video/2fFzqTS2LtE/w-d-xo.html I don't have any affiliation. They just seem like a great product...and T-roy is the bomb!
I've done this a long while back but not exactly the same ....Wsm is a great platform to cook different ways...nice job checking u out because of t-roy cooks!!!
You could maybe add a couple bricks in between the two grates to give you some height. Love you and troys vids man. They always get me through my deployments. I'm a Texas boy too. Keep on cookin
Baby Back Maniac Hey Justin, love your channel. I’m a burgeoning enthusiast from SF Bay Area. I got my start on Weber kettles and went ‘whole hog’ about 10 years ago after getting a WSM 18.5 as a wedding present. Since then I’ve gotten multiple kettles and my big purchase was a Good One ‘Marshall’ offset chamber smoker. I’m totally geeking out on everything Santa Maria style cooking. It’s practically in my backyard. My question is when you transfer to the top rack, do you cover or leave it open? Sorry for all the back story 😬
@@walterlinsenbigler2857 I'd leave it open to simulate the way an actual Santa Maria Grill works. A lid would trap smoke, changing the flavor profile of the finished product.
And me without a WSM... But I do have...... a SHOVEL!... Oh, and I have a back yard!.... Fire pit.... Wait.... Nope... If I dig a hole in the back yard, I'd probably have some 'splainin' to do. Mrs SG would be on the war path... Guess I oughta' just get a WSM, and/or a Santa Maria. 😆 Great video, Justin!
It is stupid easy! Thought I was the only stupid one to also think of this. This is how I also grill my burgers. No burnning, but lots of flavor as the fire from my wood kisses the meat. Great video as it confirms my sanity. Thanks Justin!
I'm afraid of her😂😂The kitchen is where the knives are stored😂😂Smart Man. Great hack video, great shoutouts too. Never had tri-tip but yours looked delicious. Thanks for sharing😃
Thanks dude(-ette) lol. They are going to be a lot harder to find over there but if you find it, give it a shot. It's probably my second favorite cut behind ribeye when it comes out right. Have a great weekend.
Thank you I’m glad you appreciate it. The algorithm really didn’t help me out very much with this one But most people who try this and report back report been very happy with it
I'm sorry, but everytime I see you I'm reminded of Storage Wars, lol. Nice vid. Years ago at a garage sale, I picked up a tripod portable fire pit grill and use it over the Webber in the city. My bud found an old Coleman portable propane grill at Goodwill. We gutted it and made legs for the grate, mini Santa Maria. Just some hints for some videos. "keep the faith people, and keep on keeping on"
Thanks man. How big a cooker do you think you could put on that fire escape before the landlord (or po po) shows up to have word with you? You should test it out and get one of these? lol. Have a great weekend.
Before I got the Weber Q, I was tinkering with the idea of a Jumbo Smokey Joe, but I decided the charcoal is just too risky for my situation. So I'm making the best of it with gas. Right now I'm just thankful I haven't dropped a beer out the window.
LOL. Yeah, you are doing great with that Weber Q. It was a smart choice not just for practicality but because it's a great grill with a loyal following already.
I live in the central coast of California "tri-tip" land and I will say other than tri-tip being amazing in itself, it is the wood that makes it the best! Then comes technique which you were very much on to. A Santa Maria grill makes it even easier....
Justin, good job on the Tri Tip. I’ve been cooking Tri Tip for 50+ years, I live on the central coast of California, 10 miles north of Santa Maria, check out Allan’s Welding/Woodworking Channel, he welds up the Santa Maria style grills for Weber’s to. If you want to try another Santa Maria style cook, get a pit going then rod a whole top block (Whole Top Sirloin), then place it over the pit. You just rotate the sirloin every so often till it’s done. I’ve been on crews that bar b que’d like this with 20 to 30 top blocks over a huge pit, really great bar b Que. look up Santa Maria style beans, they are Paquito beans, like really small pinto beans, but these are a must have with Tri Tip and cooked over the grill sourdough bread, then dipped in garlic butter.
Yep. I love it. I did a lot of research before I did this video and try to get beans but they were outrageously expensive to get shipped over here... and the coast Live Oak would’ve involved getting a second mortgage. LOL Someday I’m going to try a sirloin skewered like you said. I was going with what people commonly think Santa Maria style is to avoid getting trolled too bad. LOL thanks for the info.
Thanks for paying homage to California's contribution to the BBQ world. I recognized the Suzie Q's seasoning, good choice. Another one that I like is from Smart and Final" Pappy's Choice " If you have left overs cut the meat real thin and then cook it in some BBQ sauce and make sandwiches out of it. Arizona Outfitters makes some real nice Santa Maria style bbq's (not affliated) but of course there are some real good places in Texas as well. Sometimes it depends on shipping on where you want to buy.
I have used the old Brinkman Smoke n Grill water smoker for years. It used to be called a Cajun water smoker. Has two levels of grates. Remove the water pan and it is great as you can change levels of the cooking surface. I have cooked Jerk chicken and pork on it for years as well as use it as a smoker. Improvisation can be done with most things. There is no need to have 3 or more grills/smokers, etc. Plus, it was only like $50 and is 10 years old and still in good shape. I have replaced the water and charcoal pans a couple of times. No big deal.
Had to try it. It worked like a champ! Did Tri-tip and it was fabulous. It does taste a little different. I liked it. This was a wet run so to speak. Tomorrow friends are coming over and will be cooking ribeyes. Can't wait. Thank you very much. Something else to put in my arsenal.
Have you ever tried using one of these?... imgur.com/a/HXm20 The grill with tripod itself only cost me about $50. Same sort of concept being adjustable. Gonna try the wsm with some ribeyes tonight though. I reckon it'd be much easier to control the flame.
I agree. I also think it may end up pushing people to buy them if they can afford it. I was not the least bit interested in this style of cooking until I started doing this and now I'd be very interested in a SM grill if I could find one for a good price.
I love the production quality. I have a WSM since I started watching T-Roy Cooks. I live in southern California so tri tip is always available. Gonna check this out.
I normally will do lump charcoal with the raised direct method but have done real wood once or twice. Granted, it was when I was really low on charcoal and had the urge to grill some wings. The real wood i used was relatively small pieces.
I know this sounds silly but I worked very hard and did a lot of research to get my "California merit badge." Thanks for the comment, Todd! My mission is accomplished. Have a great weekend.
If you go to Argentina you will go crazy. I love my Weber grills , but noting like open fire. Try slow cook next time and final sear, do not look for marks or sear at first
can confirm this is awesome! I do it on my Pit Barrel Cooker and move the grate from the standard height to above the rim using the rebars as holders, everything comes out so tasty; I don't really cook tritips any other way anymore. Old video but still great
Well I have to say you have the best video on it. And if you do the chicken make sure you take a video because I’m sure it would be awesome perhaps your take on Cornell check it
Ever thought of trying to run the WSM like an offset cooker, with the water pan in place and using a wood chunk to prop the lid open like Harry Soo did?
I got obsessed with Santa Maria grilling last year and got a full sized grill from Costco (they sell them there in the summer months for $300. But I think they only sell them in the California stores). It’s been a lot of fun. Another good source of SM videos is Joe Barbosa. He has a ton of videos on it. Keep it up!!!!
I used to watch Joe all the time (the only reason I stopped was when I started baby back maniac, my subscriptions started over). Ironically at the time I didnt really care about the SM stuff...I was watching to see him cook on the Horizon. Funny how that works.
Hey Justin nice looking tri tip. That Susie q seasoning is awesome stuff. I know what you mean about the taste of the meat and smell of the fire . To me it smells like a fireplace.
Well done Justin a great use for the WSM. Firing up my new WSM 22" 1st time today, cooking Kansas style rack of ribs. Thanks to you & T Roy for all the tips from across the pond. I'll raise a glass to you both this afternoon from Shropshire.
Based on your videos and you visiting Nebraska, I can only imagine you are in North Dallas somewhere. I'm looking for a Butcher as there are none that I'm aware off. This cooking method is also known as "Braai". Being a South African this is how we cook all our meat when grilling, and i would really like to find a good butcher, would be great if you could recommend one.
I tried this method with chicken thighs on an 18 inch wsm, using only 3 very small cherry logs and a small chimney of lump, fire was so hot had to pull them off after 5 min because they were burning up, never used the middle rack only top rack. Put them back on after the fire tamed down. Not sure how your tri tip didn’t burn up when cooking for 15 min per side on the middle rack.
Thanks Justin (nice name!) I've never had a shortage of out of the box thinking. My issues is getting back in the box when I need to. lol. Thanks for watching. Justin
I've probably been cooking this way for a couple of years and didn't even know it, lol. I already have a 3 foot diameter fire pit that I purchased at HD for $50 that comes with an extendable/adjustable height grill that also rotates away from the fire. During the spring, summer and fall months I cook on my open fire pit just about every day and love it. Thanks for sharing Justin and cheers to ya!
I think I've seen that at Home Depot. Honestly, I would not have known what to do with that before I started playing around with this idea. Now it seems like a really cool concept and a great excuse to build a fire in the fire pit!
Exactly! I must say I purchased it on sale in mid Dec 2015 and it was the last one they had in stock. I'm sure you already have a fire pit, ha! I really need to start doing some vids but don't have the equipment or the money to invest in anything major, but I need to start somewhere, right?. Keep pumping out those vids Justin, you rock it mate.
Thanks Justin. I don't own a smart phone (I own a older flip phone for emergencies only) since I'm not too tech savvy, lol. I do own an older Canon DSLR but it doesn't record video only still pics. I'll shop around on eBay or Amazon and see what I can find on a budget (retired and on a fixed income). Thanks for your inspiration Justin. Cheers mate!
What wow this is great I never thought about trying this but I know what I'm doing this weekend and tritip great cut of beef might see if I can find a good one around town thanks for this video Justin keep em coming
You bet, Anthony. The key is keeping the lid off the entire time. I won't work without the oxygen. If you can't find a tritip, that ribeye roast thing (it was about 3 inches thick) worked great.
I don’t understand why one can’t use logs for smoking in a WSM.. can’t tell u the times I look at mine and want to try.. I’d like to here your philosophy on wether you should or shouldn’t..nothing beats the taste of wood but just don’t have the time for a stick burner..keep up the great vids..
Hi Francisco, It's not so much a philosophy as just an air flow problem. The WSM has tiny vents that are dialed in for charcoal which requires less air than logs. If you are using logs and you don't have enough oxygen, the fire (if you can keep it lit) will smolder in a bad way and anything you cook will end up tasting like an ash tray. It's worth trying once just to see what I'm talking about. Maybe sacrifice a cheap piece of meat for the cause. I'm sure if you try it, you'll be like "OOOOH, yeah, that sucked." lol. However, if you pull the lid and water pan out, the oxygen gets to the fire and it burns hot enough to burn off that nasty smoke and it tastes great!
brother thsnk u so much for replying so quickly..i understand your reasoning just wishful thinking on my part as i was implying using lye cyberq as an air flow system I love my WSM but I know nothing tastes better than wood.. here in New York City I just don't have the time nor space for a stick burner but thank you once again for responding to me you have great videos and you're editing is on point.. keep it up you are made for this
It's like a sirloin (in fact I think it might actually be a sirloin). So it's got some texture to it. It's weird because it's not exactly chewy but it has some chewy parts. The better the grade, the less I've noticed it. Just cut it across the grain and you'll be fine. Flavor is awesome. This was way better than I made it out to be mid way through the video. Shoot for mid rare to medium. any more and it will dry out...though some people say they love that.
Perfect. Thanks for the explanation! I’ll probably end up trying one sooner or later. I also really want to try big beef dinosaur ribs pretty soon! Have a great one and keep the smoke rolling!
I have used oak, pecan, and Hickory like this as well as mixing in a few fruit woods like apple, cherry and peach....the latter two add a cool red color. You can get them at Academy Sports if there is one near you. Hope this helps.
DrHans Brewery That Birch will work wonderful; do not use those pines. I have been cooking this way for years and I use a combination of Birch, Maple and Oak as well as some Beechwood when I get a price break on it (comes from the Balkans). If you are going to cook any fish, those fruit woods that Justin mentioned are your best bet.
This is the same style of cooking they used at the late, great All-American Steakhouse at the Rio in Las Vegas. They cooked over mesquite and it was fantastic. Great video!!
Interesting. I had the same idea a while back to use the WSM as an adjustable grill. It does indeed work fantastic. I had no idea there was a thing called "Santa Maria" but I like that the WSM has the option of adding a lid and the bottom is enclosed so you can adjust the flame by opening and closing the vents. Protip: if you have another grill grate, you can raise the grates higher instead of turning the vents down by placing 3-4 bricks or empty bean cans around the edge of the grill and stacking another one on.
Hey Justin! You really did it.......it really was a different "Spin" on this style of cook! :-) You know that the burning of wood is the secret to most great Que styles......and this is just another. I Really liked Your Hack.......it has that lower sear level that gets that kiss of flames and the higher grate for the lower heat. And like You said.......the three vents of the WSM base seem to be giving enough oxygen to keep the splits burning at full combustion. Very cool hack of the WSM. Just want to say......You are a good man my friend. You mentioning my work means a lot to me, and I appreciate that. Continued success with your channel......and keep on Hackin'! \m/
Thanks, Ken. Yeah, I really like your ideas so I enjoy plugging you. (Same with Phil and Tom.) I love the creativity. I actually searched your channel to make sure you had not done this before. I didn't want to accidentally copy your idea...at least now without giving credit. I found some similar stuff but not this exactly. If I missed something, let me know. Have a great weekend. Justin
Thanks Justin.....Appreciate that! I've got plans on expounding appon my ideas in the future...it's not fun unless I'm hacking. 😀 Gonna be taking a break for awhile. Computer blew up....too much Metal...couldn't handle it! KEN
excellent video man....great idea for some who dont have the opportunity to purchase an authentic Santa Maria style grill. Tri Tip looked great. im no chef or bbq guru but that piece of meat looked like it was cooked just right. Select or not, Im sure it was great
Been watching a few more of your videos, i noticed your grills are all usually in the background, this got me thinking do i need to keep my webber in the garage or can leave it on the back patio?
It's probably better in the garage but mine live on my porch and I don't even have covers for some of them. They are made to stand up to water. The biggest reason I'd keep my WSM in the garage is because it collects water (the kettles don't) and I don't like waterspots from rain in my videos. Hope this helps.
Hey hey Justin, I started grilling about 25 years ago when I lived in central Cali from a neighbor I had that taught me a cool wet marinade for Tri-Tip. Fast forward I was in FL the last 8 years no Tri-Tip to be found, we are thankfully back out west in AZ and back in Tri-Tip country...It has always been my favorite with a good garlic/salt/pepper rub or the wet marinade I learned so many years ago! Cool to see that gadget for the Weber Kettle for a Santa Maria style/Cowboy Grill...I am going to have to check that out. Love your videos, keep them coming!
Hey Bobby, That gadget is cool looking. I'm going to Troys in a few weeks and I'm looking forward to playing with it. It's hard to beat a good tritip. I wish the Costco around here still carried them. They used to have them and they were always great if a little expensive.
My in laws used to live in California and they get hella butthurt when people say "Cali." They are like "Bro, you tryna bum slang words from us but it's NorCal...not "Cali"...and I'm like "Coo." ;-) (Did I do that right? lol)
Baby Back Maniac 😂😂😂it's so true ... us Prune Pickers do get butt hurt around this. It all started with the LL COOL J song back in the '80's. Re: CenCal Tri•Tip tradition is the wood; Almond, Grape & Pistachio are our 3 most commonly used. Part of it is the cost of Red Oak, and honestly these 3 mentioned woods are easy to source. Your channel is a favorite & I appreciate your winsomeness & humility - thank you for what you do
Wet marinade Filipino style with some twists...If you all can find something called Yoshida’s Gourmet Sauce that would be a good start. It is basically soy sauce/water (do not want it too salty), I even use either coke or 7up as well for liquid, lots of fresh garlic and garlic powder, shallots, green onions and onion powder, salt & cracked pepper, some crushed red pepper, cilantro, jalapeño, and a bit of regular white vinegar. This is always to taste, looking for a good blend of sweet/savory/salty/spice. Works really good on Chicken, thin sliced short ribs, even tri-tip. I usually marinate for 48hours, then the meat hits the grill, first learned it from a neighbor I had , he was a cool Japanese farmer on the central coast in a small town of Salinas, and have worked on perfecting it with my friends in San Diego where I am from...Happy to be out west to have Tri-Tip again. Thanks for the laughs born and raised in SD (San Diego) and whether your from NorCal, CenCal, Southern Cal or California in general it’s always CALI to me...Peace and have fun Grilling! Thanks for the great vids Justin!!!!
Thanks Jim. I love cooking like this. It's the same feeling I get when we are hanging around the firepit. relaxing and low key...and the food is great. Let me know what you think.
Hey Justin, that's a really cool idea. I'm curious, the little rubber grommet that you feed the temp probes through, had that melted or been damaged? It would be simple enough to remove prior but I am curious. Great video as always buddy! Cheers to ya
Hey Rusty, My WSM predates the grommet. She's an oldy but a goodie. I'm thinking based on the amount of time it takes to sear the tritips it's not hot enough to worry about but you'll definitely want to keep an eye on that.
@@BabyBackManiac since I use mine ( 18.5”) camping it pulls double and triple duty. I always forget about that little piece and it get destroyed. So I keep a couple extra on hand.
What a cool idea! I have seen These devices for the weber kettle which I think are not possible to get here in Germany. The tri tip Looks amazing, does not work with our Beef, tried it two times. I will definetly try and Play around with open fire in the summer to see what I can make from my grills. Video is cool as always and yes....... your hair looked strange =D
Oh yes I have seen his cook. Asking him where he bought it. German beef does not have enough marbeling and turns tough when smoked. Only works out cooked or Sous vide.
Would love to see a video reviewing several of the top rubs. I don't think I've ever seen that on one of my trusted BBQ channels. Thanks for great content!
Thanks for sharing Justin. Two Questions. I wonder if it would work doing a reverse sear? (top rack first). And what is POST oak wood??? Thanks for all your video's. Chuck.
If I can sell my gasser for a good price, that's something I am looking at. Still a bit torn between the WSM and the PBC. But first: Sell the gasser, my wife is very strict with her "you can only have two grills at the same time" rule.
I have also used my offset to reverse sear my tri tips. Smoke them in my cooking chamber first, smoke to maybe 110 - 115 internal. Then, I put a grate over my burning wood in the fire box to sear em off to about 130 internal. Turned out quite good as well. Big fan of your channel. Thank you the video
Thanks Dakota! Yeah, I've done that too. Not with tritip but with other roasts. That is actually part of what made me think of doing this. I love that flavor.
This is so stupid easy and it works so well that I think it's a great way to try a new style of cooking before you take the plunge into a SM grill or accessory.
In fact, go check out Troy's video on the Gabby Grill accessory. th-cam.com/video/2fFzqTS2LtE/w-d-xo.html
I don't have any affiliation. They just seem like a great product...and T-roy is the bomb!
Baby Back Maniac
Wow...great job! Nice idea, and excellent execution!
I've done this a long while back but not exactly the same ....Wsm is a great platform to cook different ways...nice job checking u out because of t-roy cooks!!!
You could maybe add a couple bricks in between the two grates to give you some height. Love you and troys vids man. They always get me through my deployments. I'm a Texas boy too. Keep on cookin
Baby Back Maniac Hey Justin, love your channel. I’m a burgeoning enthusiast from SF Bay Area. I got my start on Weber kettles and went ‘whole hog’ about 10 years ago after getting a WSM 18.5 as a wedding present. Since then I’ve gotten multiple kettles and my big purchase was a Good One ‘Marshall’ offset chamber smoker. I’m totally geeking out on everything Santa Maria style cooking. It’s practically in my backyard. My question is when you transfer to the top rack, do you cover or leave it open? Sorry for all the back story 😬
@@walterlinsenbigler2857 I'd leave it open to simulate the way an actual Santa Maria Grill works. A lid would trap smoke, changing the flavor profile of the finished product.
Yes, it works good. I have a 22.5 WSM and chicken is dynamite. Hardwood fire, no worries about flames, beer, relax and enjoy the food!
Thanks for the tips brother.
Tri tip is to CA as brisket is to TX. Popular cut in Cali.
Yep
Hunsaker makes an adjustable grate system that gives you 4 or 5 levels of adjustment. Good video.
And me without a WSM... But I do have...... a SHOVEL!... Oh, and I have a back yard!.... Fire pit.... Wait.... Nope... If I dig a hole in the back yard, I'd probably have some 'splainin' to do. Mrs SG would be on the war path... Guess I oughta' just get a WSM, and/or a Santa Maria. 😆 Great video, Justin!
Mrs SG wouldn't mind once she tries it. lol. Have a great weekend, my friend. I hope Levi is feeling better.
It is stupid easy! Thought I was the only stupid one to also think of this.
This is how I also grill my burgers. No burnning, but lots of flavor as the fire from my wood kisses the meat.
Great video as it confirms my sanity. Thanks Justin!
Thanks for watching, Robert. Glad it works for you too.
I'm afraid of her😂😂The kitchen is where the knives are stored😂😂Smart Man. Great hack video, great shoutouts too. Never had tri-tip but yours looked delicious. Thanks for sharing😃
Thanks dude(-ette) lol. They are going to be a lot harder to find over there but if you find it, give it a shot. It's probably my second favorite cut behind ribeye when it comes out right. Have a great weekend.
What a great idea!
Thank you I’m glad you appreciate it. The algorithm really didn’t help me out very much with this one But most people who try this and report back report been very happy with it
It never occurred to me to use my WSM for anything other than its intended purpose. I'm going to give this a try.
Yeah, when you start thinking outside of the box, the WSM becomes one of the more versatile cookers available.
I'm sorry, but everytime I see you I'm reminded of Storage Wars, lol. Nice vid. Years ago at a garage sale, I picked up a tripod portable fire pit grill and use it over the Webber in the city. My bud found an old Coleman portable propane grill at Goodwill. We gutted it and made legs for the grate, mini Santa Maria. Just some hints for some videos.
"keep the faith people, and keep on keeping on"
LOL. Not the first time I've heard that...or the kid from 2 and a half men....or Andy Richter.
Great idea! That looks delicious.
Thanks man. How big a cooker do you think you could put on that fire escape before the landlord (or po po) shows up to have word with you? You should test it out and get one of these? lol.
Have a great weekend.
Before I got the Weber Q, I was tinkering with the idea of a Jumbo Smokey Joe, but I decided the charcoal is just too risky for my situation. So I'm making the best of it with gas. Right now I'm just thankful I haven't dropped a beer out the window.
LOL. Yeah, you are doing great with that Weber Q. It was a smart choice not just for practicality but because it's a great grill with a loyal following already.
Yes man, good !
Fantastic! Can't wait to try this. Thanks Justin.
It's fun. Let me know what you think!
That Weber smoker cooked it pretty well, i was surprised that Medium rare cook for that long. Nice Tri Tip man!!
There is a lot of distance between the meat and the fire there. I think that's why it works, actually. Thanks for watching!
We use ours for everything. Besides tri-tip. Hamburger and hot dogs, steaks. Yummy
Thanks Stephanie,
Yeah, It's a great cooker.
Place the searing grate over the charcoal ring. Great video.
Justin you be a stud for sure!!!....Great video man!! -Andy Olsen
Thanks for watching, Andy.
I live in the central coast of California "tri-tip" land and I will say other than tri-tip being amazing in itself, it is the wood that makes it the best! Then comes technique which you were very much on to. A Santa Maria grill makes it even easier....
Justin, good job on the Tri Tip. I’ve been cooking Tri Tip for 50+ years, I live on the central coast of California, 10 miles north of Santa Maria, check out Allan’s Welding/Woodworking Channel, he welds up the Santa Maria style grills for Weber’s to. If you want to try another Santa Maria style cook, get a pit going then rod a whole top block (Whole Top Sirloin), then place it over the pit. You just rotate the sirloin every so often till it’s done. I’ve been on crews that bar b que’d like this with 20 to 30 top blocks over a huge pit, really great bar b Que. look up Santa Maria style beans, they are Paquito beans, like really small pinto beans, but these are a must have with Tri Tip and cooked over the grill sourdough bread, then dipped in garlic butter.
Yep. I love it. I did a lot of research before I did this video and try to get beans but they were outrageously expensive to get shipped over here... and the coast Live Oak would’ve involved getting a second mortgage. LOL
Someday I’m going to try a sirloin skewered like you said. I was going with what people commonly think Santa Maria style is to avoid getting trolled too bad. LOL
thanks for the info.
Next time you do a tri tip, cook it like a brisket. It's fantastic
awesome video Justin always enjoy your videos
Thank you, John. I appreciate you taking the time to watch. Have a great weekend.
Thanks for paying homage to California's contribution to the BBQ world. I recognized the Suzie Q's seasoning, good choice. Another one that I like is from Smart and Final" Pappy's Choice " If you have left overs cut the meat real thin and then cook it in some BBQ sauce and make sandwiches out of it. Arizona Outfitters makes some real nice Santa Maria style bbq's (not affliated) but of course there are some real good places in Texas as well. Sometimes it depends on shipping on where you want to buy.
Thanks Jim, I was hoping people in CA would approve. lol. I really appreciate the tips. That sounds fantastic.
Awesome cook and great way to utilize the WSM. Can't beat that wood flavor.
No doubt! Just like that steak you cooked.
Great tip!!
Cheers
Thanks Elton!
Your videos crack me up
Thanks Charles. I appreciate it!
Hey, if it works, it works! Good looking Tri Tip :)
exactly! Thanks for watching, CWR!
Nice video, looks like a cool way to use the WSM
The more I use it, the more I realize how versatile it is.
Great video! I'm Californian who loves a good tri tip. Nice job!
Awesome! I was worried I was going to offend the state of CA. So far, so good. lol.
I have used the old Brinkman Smoke n Grill water smoker for years. It used to be called a Cajun water smoker. Has two levels of grates. Remove the water pan and it is great as you can change levels of the cooking surface. I have cooked Jerk chicken and pork on it for years as well as use it as a smoker.
Improvisation can be done with most things. There is no need to have 3 or more grills/smokers, etc. Plus, it was only like $50 and is 10 years old and still in good shape. I have replaced the water and charcoal pans a couple of times. No big deal.
Had to try it. It worked like a champ! Did Tri-tip and it was fabulous. It does taste a little different. I liked it. This was a wet run so to speak. Tomorrow friends are coming over and will be cooking ribeyes. Can't wait. Thank you very much. Something else to put in my arsenal.
Glad you enjoyed it!
What an awesome idea! Guess what I'm doing this weekend...
Let me know what you think. Here's a tip I forgot to mention...Don't put any sugar in the rub or it will burn.
Have you ever tried using one of these?... imgur.com/a/HXm20
The grill with tripod itself only cost me about $50. Same sort of concept being adjustable. Gonna try the wsm with some ribeyes tonight though. I reckon it'd be much easier to control the flame.
I've never owned one but the only person I know who has mentioned having that seemed to really like it. Worth a shot if you think it could work.
That is the best way to use a WSM when your hungry. Loved it!!!! Log wood all the way! Great edits by the way 10++
Really appreciate it, BBQ Crasher!
Home we grill almost exclusively on wood and to me it's best flavor you can get when it comes to grilling.
Awesome video. That’s a great option for the people out there that can’t afford or just don’t wish to purchase a SM grill accessorie.
I agree. I also think it may end up pushing people to buy them if they can afford it. I was not the least bit interested in this style of cooking until I started doing this and now I'd be very interested in a SM grill if I could find one for a good price.
I love the production quality. I have a WSM since I started watching T-Roy Cooks. I live in southern California so tri tip is always available. Gonna check this out.
i use this method for wings. works great
Hi Brad. You use real wood? Or raised direct without the water pan?
(Thanks for watching)
I normally will do lump charcoal with the raised direct method but have done real wood once or twice. Granted, it was when I was really low on charcoal and had the urge to grill some wings. The real wood i used was relatively small pieces.
Very well done 👍 being from California I give you your merit badge 😆 most people screw it up by over cooking it.
I know this sounds silly but I worked very hard and did a lot of research to get my "California merit badge." Thanks for the comment, Todd! My mission is accomplished. Have a great weekend.
Weber strikes again ! Ok do you have to use Logs ? What about Kingsford Charcoal ? Thanks !
If you go to Argentina you will go crazy. I love my Weber grills , but noting like open fire. Try slow cook next time and final sear, do not look for marks or sear at first
Your humor gets me every time! Sheesh ...I'm never expecting it
This is a brilliant idea! I will have to try this this weekend. Thank you so much for the idea!
Awesome. Let me know what you think. I forgot to mention how important it is not to have sugar in your rub as it's more likely to burn.
can confirm this is awesome! I do it on my Pit Barrel Cooker and move the grate from the standard height to above the rim using the rebars as holders, everything comes out so tasty; I don't really cook tritips any other way anymore. Old video but still great
Great idea!! I am definitely going to try that.
Let me know what you think if you do! Thanks for watching!
I absolutely love this method. I have done this to do Cornell chicken. It comes out fantastic
I figured somebody had done it before. I seems so obvious now. I really like cooking like this but I've never done chicken...at least not yet.
Well I have to say you have the best video on it. And if you do the chicken make sure you take a video because I’m sure it would be awesome perhaps your take on Cornell check it
Thank you Paul. Have a great weekend.
Ever thought of trying to run the WSM like an offset cooker, with the water pan in place and using a wood chunk to prop the lid open like Harry Soo did?
I got obsessed with Santa Maria grilling last year and got a full sized grill from Costco (they sell them there in the summer months for $300. But I think they only sell them in the California stores). It’s been a lot of fun. Another good source of SM videos is Joe Barbosa. He has a ton of videos on it. Keep it up!!!!
I used to watch Joe all the time (the only reason I stopped was when I started baby back maniac, my subscriptions started over). Ironically at the time I didnt really care about the SM stuff...I was watching to see him cook on the Horizon. Funny how that works.
This is so cool! You could have fit 10 tri-tips on there with this technique. Being from Northern California, we get a ton of great tri-tip!
Hey Justin nice looking tri tip. That Susie q seasoning is awesome stuff. I know what you mean about the taste of the meat and smell of the fire . To me it smells like a fireplace.
Yeah it's a magical thing. I really enjoyed cooking that way.
My god that ribeye looks unreal
It was exceptionally good.
Greatings from Denmark.
I just got me a 22" WSM, and I cant wait to do a Santa Maria cook on it. Thx for the many videos, and the ideas 🙂
Keep smokin´
Well done Justin a great use for the WSM. Firing up my new WSM 22" 1st time today, cooking Kansas style rack of ribs. Thanks to you & T Roy for all the tips from across the pond. I'll raise a glass to you both this afternoon from Shropshire.
Thanks Patrick!
Great video brotha
Thanks Jacob! Appreciate you taking the time to watch!
Straight up awesome!
Thank you! Appreciate it.
Based on your videos and you visiting Nebraska, I can only imagine you are in North Dallas somewhere. I'm looking for a Butcher as there are none that I'm aware off. This cooking method is also known as "Braai". Being a South African this is how we cook all our meat when grilling, and i would really like to find a good butcher, would be great if you could recommend one.
Great tip about the weber...that beef does look good.
Thank you, Ray! I really appreciate you watching!
Cooked to perfection!! Awesome video as usual.
Thanks Mark. I really appreciate your time.
I tried this method with chicken thighs on an 18 inch wsm, using only 3 very small cherry logs and a small chimney of lump, fire was so hot had to pull them off after 5 min because they were burning up, never used the middle rack only top rack. Put them back on after the fire tamed down. Not sure how your tri tip didn’t burn up when cooking for 15 min per side on the middle rack.
Only Fire makes a Santa Maria attachment for the 22” kettle.
Awesome video! Thank you for the idea sir!
Any time! Thanks for watching.
Nice out of the box thinking bro!
Thanks Justin (nice name!)
I've never had a shortage of out of the box thinking. My issues is getting back in the box when I need to. lol. Thanks for watching.
Justin
MSG makes everything better
lol. Thanks for watching, Bryan.
You guys always make it look so easy .
This one was easy though...but thank you.
That's cool, great cooked
Thanks Charlie!
I've probably been cooking this way for a couple of years and didn't even know it, lol. I already have a 3 foot diameter fire pit that I purchased at HD for $50 that comes with an extendable/adjustable height grill that also rotates away from the fire. During the spring, summer and fall months I cook on my open fire pit just about every day and love it. Thanks for sharing Justin and cheers to ya!
I think I've seen that at Home Depot. Honestly, I would not have known what to do with that before I started playing around with this idea. Now it seems like a really cool concept and a great excuse to build a fire in the fire pit!
Exactly! I must say I purchased it on sale in mid Dec 2015 and it was the last one they had in stock. I'm sure you already have a fire pit, ha! I really need to start doing some vids but don't have the equipment or the money to invest in anything major, but I need to start somewhere, right?. Keep pumping out those vids Justin, you rock it mate.
Cell phones are awesome this days. Just roll with what you got. TH-cam is fun. Jump in...the water's great!
Thanks Justin. I don't own a smart phone (I own a older flip phone for emergencies only) since I'm not too tech savvy, lol. I do own an older Canon DSLR but it doesn't record video only still pics. I'll shop around on eBay or Amazon and see what I can find on a budget (retired and on a fixed income). Thanks for your inspiration Justin. Cheers mate!
Understood. Anytime, William. Glad to help.
Hi,
What temperature did you have the grill at before adding the tri tip?
Awesome video, please keep sharing! 😅🤤
What wow this is great I never thought about trying this but I know what I'm doing this weekend and tritip great cut of beef might see if I can find a good one around town thanks for this video Justin keep em coming
You bet, Anthony. The key is keeping the lid off the entire time. I won't work without the oxygen. If you can't find a tritip, that ribeye roast thing (it was about 3 inches thick) worked great.
Awesome, thanks for the idea, I am so going to try this out with steak
Let me know how it turns out!
Looks like I need to buy some wood. Thanks for the idea. Loved it.
Thanks Timothy. Appreciate it!
Great video Justin, love when one can utilize a item in different ways.
Me too...my wife appreciates it too. lol.
Baby Back Maniac I bet she does. You are probably running out of “available “ back yard space !!
Shhhhh! She'll hear you! lol.
I don’t understand why one can’t use logs for smoking in a WSM.. can’t tell u the times I look at mine and want to try.. I’d like to here your philosophy on wether you should or shouldn’t..nothing beats the taste of wood but just don’t have the time for a stick burner..keep up the great vids..
Hi Francisco,
It's not so much a philosophy as just an air flow problem. The WSM has tiny vents that are dialed in for charcoal which requires less air than logs. If you are using logs and you don't have enough oxygen, the fire (if you can keep it lit) will smolder in a bad way and anything you cook will end up tasting like an ash tray. It's worth trying once just to see what I'm talking about. Maybe sacrifice a cheap piece of meat for the cause. I'm sure if you try it, you'll be like "OOOOH, yeah, that sucked." lol. However, if you pull the lid and water pan out, the oxygen gets to the fire and it burns hot enough to burn off that nasty smoke and it tastes great!
brother thsnk u so much for replying so quickly..i understand your reasoning just wishful thinking on my part as i was implying using lye cyberq as an air flow system I love my WSM but I know nothing tastes better than wood.. here in New York City I just don't have the time nor space for a stick burner but thank you once again for responding to me you have great videos and you're editing is on point.. keep it up you are made for this
Thank you, Francisco. I really appreciate that.
GREAT video as always!!!! How tender is a tri-tip typically?? I need to get one on the smoker!!
It's like a sirloin (in fact I think it might actually be a sirloin). So it's got some texture to it. It's weird because it's not exactly chewy but it has some chewy parts. The better the grade, the less I've noticed it. Just cut it across the grain and you'll be fine. Flavor is awesome. This was way better than I made it out to be mid way through the video.
Shoot for mid rare to medium. any more and it will dry out...though some people say they love that.
Perfect. Thanks for the explanation! I’ll probably end up trying one sooner or later. I also really want to try big beef dinosaur ribs pretty soon! Have a great one and keep the smoke rolling!
Gonna give it a try. What kind off wood for the loggs? I have most birch, fir and pine here.
I have used oak, pecan, and Hickory like this as well as mixing in a few fruit woods like apple, cherry and peach....the latter two add a cool red color.
You can get them at Academy Sports if there is one near you. Hope this helps.
Baby Back Maniac Nope im from Sweden. But I will look for some off the mentioned types. Thanks, great videos!
Gotcha. Hope you find something that works.
DrHans Brewery That Birch will work wonderful; do not use those pines. I have been cooking this way for years and I use a combination of Birch, Maple and Oak as well as some Beechwood when I get a price break on it (comes from the Balkans). If you are going to cook any fish, those fruit woods that Justin mentioned are your best bet.
ArkansasBadBoy thanks for the clarification, ArkansasBB. Woo pig sooie
Dude those steaks 🥩 are beautiful
They were so good! That's what got me hooked.
This is the same style of cooking they used at the late, great All-American Steakhouse at the Rio in Las Vegas. They cooked over mesquite and it was fantastic. Great video!!
Sounds like fun. I bet it smells great
Interesting. I had the same idea a while back to use the WSM as an adjustable grill. It does indeed work fantastic. I had no idea there was a thing called "Santa Maria" but I like that the WSM has the option of adding a lid and the bottom is enclosed so you can adjust the flame by opening and closing the vents. Protip: if you have another grill grate, you can raise the grates higher instead of turning the vents down by placing 3-4 bricks or empty bean cans around the edge of the grill and stacking another one on.
Thanks for the tip, Jeremy. I appreciate you watching
I toured the area of Santa Maria last summer and I sure do love their restaurants. Open pit cooking is amazing!
Totally agree. It's a different flavor that's really nice.
You Amaze wonderful
Thanks Calvin! That's really of you to say.
great idea, and you saved me from buying another accessory that I do not need
Or I caused you to eventually by another accessory you may want. lol. For that, I apologize...lol
Great idea! I’ve had the itch to get a SM style grill. I will give this a try on my WSM when it gets a little warmer here in upstate NY.
Matt,
This actually makes me want to get a SM grill more. I probably won't because of space issues but I really like how this turned out.
Hey Justin! You really did it.......it really was a different "Spin" on this style of cook! :-) You know that the burning of wood is the secret to most great Que styles......and this is just
another. I Really liked Your Hack.......it has that lower sear level that gets that kiss of flames and the higher grate for the lower heat. And like You said.......the three vents of the WSM base seem to be giving enough oxygen to keep the splits burning at full combustion. Very cool hack of the WSM.
Just want to say......You are a good man my friend. You mentioning my work means a lot to me, and I appreciate that. Continued success with your channel......and keep on Hackin'! \m/
Thanks, Ken. Yeah, I really like your ideas so I enjoy plugging you. (Same with Phil and Tom.) I love the creativity.
I actually searched your channel to make sure you had not done this before. I didn't want to accidentally copy your idea...at least now without giving credit. I found some similar stuff but not this exactly. If I missed something, let me know.
Have a great weekend.
Justin
Thanks Justin.....Appreciate that!
I've got plans on expounding appon my ideas in the future...it's not fun unless I'm hacking. 😀 Gonna be taking a break for awhile. Computer blew up....too much Metal...couldn't handle it!
KEN
LOL. Well sorry to hear that, but looking forward to what happens next on your channel.
excellent video man....great idea for some who dont have the opportunity to purchase an authentic Santa Maria style grill. Tri Tip looked great. im no chef or bbq guru but that piece of meat looked like it was cooked just right. Select or not, Im sure it was great
Thanks Jennifer! It was WAY better than I was expecting. I wish I would have mentioned that. I really enjoyed this. Thank you for watching!
What happens if you leave the door open?
I used that brand spg once and it wasnt that great.i know this is an old video but being a new subscriber im playing catch up.
Justin awesome job that tri tip looked damn good. I may have to try that on my wsm. Love your channel too.
Do it! You'll love it. Keep the lid off or it won't work and don't put sugar in the rub or it will burn. I think you'll have fun with this.
You guys are awesome, you and Troy. Nice video. Keep up the good work
Thanks, Daniel. I really appreciate that. Have a great weekend.
Great video, I'm for sure going to try this. Thank you!!
Do you, man. You'll love it. So easy and adds another layer of versatility to the WSM. Have a great weekend.
Justin
Been watching a few more of your videos, i noticed your grills are all usually in the background, this got me thinking do i need to keep my webber in the garage or can leave it on the back patio?
It's probably better in the garage but mine live on my porch and I don't even have covers for some of them. They are made to stand up to water. The biggest reason I'd keep my WSM in the garage is because it collects water (the kettles don't) and I don't like waterspots from rain in my videos. Hope this helps.
Baby Back Maniac thanks for the reply. Looks like I’ll be freeing up some space in the garage
Great idea, new toys are always fun but it’s always cool too look at new ways to use what we might already have. Cool video bud.
Thanks, Steve. I totally agree. Have a great weekend.
Hey hey Justin, I started grilling about 25 years ago when I lived in central Cali from a neighbor I had that taught me a cool wet marinade for Tri-Tip. Fast forward I was in FL the last 8 years no Tri-Tip to be found, we are thankfully back out west in AZ and back in Tri-Tip country...It has always been my favorite with a good garlic/salt/pepper rub or the wet marinade I learned so many years ago! Cool to see that gadget for the Weber Kettle for a Santa Maria style/Cowboy Grill...I am going to have to check that out. Love your videos, keep them coming!
Hey Bobby,
That gadget is cool looking. I'm going to Troys in a few weeks and I'm looking forward to playing with it. It's hard to beat a good tritip. I wish the Costco around here still carried them. They used to have them and they were always great if a little expensive.
Bobby my friend the correct nomenclature is CenCal.... and Cali happens to be the hot chick that works at Hot Dog On A Stick.
My in laws used to live in California and they get hella butthurt when people say "Cali." They are like "Bro, you tryna bum slang words from us but it's NorCal...not "Cali"...and I'm like "Coo." ;-)
(Did I do that right? lol)
Baby Back Maniac 😂😂😂it's so true ... us Prune Pickers do get butt hurt around this. It all started with the LL COOL J song back in the '80's.
Re: CenCal Tri•Tip tradition is the wood; Almond, Grape & Pistachio are our 3 most commonly used. Part of it is the cost of Red Oak, and honestly these 3 mentioned woods are easy to source.
Your channel is a favorite & I appreciate your winsomeness & humility - thank you for what you do
Wet marinade Filipino style with some twists...If you all can find something called Yoshida’s Gourmet Sauce that would be a good start. It is basically soy sauce/water (do not want it too salty), I even use either coke or 7up as well for liquid, lots of fresh garlic and garlic powder, shallots, green onions and onion powder, salt & cracked pepper, some crushed red pepper, cilantro, jalapeño, and a bit of regular white vinegar. This is always to taste, looking for a good blend of sweet/savory/salty/spice. Works really good on Chicken, thin sliced short ribs, even tri-tip. I usually marinate for 48hours, then the meat hits the grill, first learned it from a neighbor I had , he was a cool Japanese farmer on the central coast in a small town of Salinas, and have worked on perfecting it with my friends in San Diego where I am from...Happy to be out west to have Tri-Tip again. Thanks for the laughs born and raised in SD (San Diego) and whether your from NorCal, CenCal, Southern Cal or California in general it’s always CALI to me...Peace and have fun Grilling! Thanks for the great vids Justin!!!!
Thank you for doing a WSM video!!! I am so looking forward to trying this.
Thanks Jim. I love cooking like this. It's the same feeling I get when we are hanging around the firepit. relaxing and low key...and the food is great. Let me know what you think.
Hey Justin, that's a really cool idea. I'm curious, the little rubber grommet that you feed the temp probes through, had that melted or been damaged? It would be simple enough to remove prior but I am curious. Great video as always buddy! Cheers to ya
Hey Rusty,
My WSM predates the grommet. She's an oldy but a goodie. I'm thinking based on the amount of time it takes to sear the tritips it's not hot enough to worry about but you'll definitely want to keep an eye on that.
Just a warning, if you let it get too hot the little rubber/silicone temp prob port will catch fire and melt down the side. Ask me how I know😂
Doh! I had no idea (mine doesn't have the silicone.) Thank you for the heads up.
@@BabyBackManiac since I use mine ( 18.5”) camping it pulls double and triple duty. I always forget about that little piece and it get destroyed. So I keep a couple extra on hand.
What a cool idea! I have seen These devices for the weber kettle which I think are not possible to get here in Germany. The tri tip Looks amazing, does not work with our Beef, tried it two times. I will definetly try and Play around with open fire in the summer to see what I can make from my grills. Video is cool as always and yes....... your hair looked strange =D
What was wrong with the beef? did you see Roel's video yesterday? He's in the Netherlands and his tritip looked killer.
Oh yes I have seen his cook. Asking him where he bought it. German beef does not have enough marbeling and turns tough when smoked. Only works out cooked or Sous vide.
Would love to see a video reviewing several of the top rubs. I don't think I've ever seen that on one of my trusted BBQ channels. Thanks for great content!
Thank you Jonathan. I really appreciate you watching. I'll consider the rub thing.
Dumb question I’m sure, but can I use any types of wood logs, like whatever they sell for fire pits?
Great Idea I will definitely try this. Check out Allen's Welding channel he makes custom Santa Maria grills and Smokers.
Thanks David. I appreciate the tip.
Thanks for sharing Justin. Two Questions. I wonder if it would work doing a reverse sear? (top rack first). And what is POST oak wood??? Thanks for all your video's. Chuck.
nice one, Justin. I don't have a WSM, but I now I kinda wish I had one :-)
I wouldn't hold it against you if you decided to pick one up...it would look great next to the kettle.
If I can sell my gasser for a good price, that's something I am looking at. Still a bit torn between the WSM and the PBC. But first: Sell the gasser, my wife is very strict with her "you can only have two grills at the same time" rule.
We had a similar rule before youtube. She lightened up a lot once the channel started growing. I have to give her credit for that.
I think your wife should talk to my wife :-)
LOL. What if your wife is more persuasive?
Would this work with ribs?
I have also used my offset to reverse sear my tri tips. Smoke them in my cooking chamber first, smoke to maybe 110 - 115 internal. Then, I put a grate over my burning wood in the fire box to sear em off to about 130 internal. Turned out quite good as well. Big fan of your channel. Thank you the video
Thanks Dakota! Yeah, I've done that too. Not with tritip but with other roasts. That is actually part of what made me think of doing this. I love that flavor.