How To Cook Santa Maria Style BBQ
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- #santamariabbq #bbq #barbeque #tritip #chicken #food
Something a little different from us today, we were asked to BBQ for an event at my day job and we thought we would take you guys along for a day of some amazing Santa Maria BBQ. Hope You all enjoy and remember to subscribe and share the video with your friends!
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I grew up on Santa Maria style BBQ born and raised in Santa Maria... now 44 in Oklahoma I still cook Santa Maria style the only way to BBQ
Sir I can tell you are a stand up dude. Nice cook !
This is how we BBQ in Salinas CA....yeah baby!!!
You guys are Awesome!!! This video made my Friday great!!!
Thank u..I needed these bbq tips.. good stuff
I thought this video was a GREAT ONE! Thank you for posting, I learned somethings.
Glad you enjoyed it. Thanks for watching!
Very informative! Thanks
Very cool vid. I love Santa Maria style BBQ.
Love it!
Enjoyed the cook.
Awesome job amigo. Loved it!
This was a master class!
Probably the best Santa Maria Style BBQ video I’ve seen on TH-cam! And I’m from Santa Maria. Great Job!
Wow, thank you!
🧢
Man, loved this video. Thank you.
Glad you’re with us !
Cool video. Got some good tips. Thanks for sharing g
Love it!!! Brought back so many memories. I could taste the chicken and tri tip as I watched. I think next time you are in town we need to do a true Santa Maria bbq. Love you guys.
If I had access to a pit and wood up there I would 100% be down for that.
Thanks for tips
Glad you got something from our video.
Making me hungry and missing some good hometown bbq!
Deke got me started and I have refined it over time. Guess I forget not everyone gets to experience this type of cooking. I enjoy cooking almost as much as cars and fabrication.
@@BigHammerGarage I remember Deke, Barney, Bill, and my dad cooking together when I was younger. Really miss doing big Santa Maria BBQ. Don't see much like it in Oregon. Also learned most of what I know about cars from my dad and uncles.
To protect your forearms from the heat and splash of the hot butter go to your local welder supply store and pickup some cloth arm sleeves they have elastic on both ends and they stay put
My favorite🙏🏾 #SantamariaBbq
For your arms burning try welder’s sleeves👍🏼
💯
I like the video. Have you tried using welders glove to give you some protection for your forearms?
I have tried a few options however I change between tasks so quickly I forget to put them on. So I just embrace the suck. Thanks for the comment.
Do you pour beer over the tri tips when they are resting in the cooler like you did the chicken. Great video by the way.
No the beer will wash the seasoning off the beef and the flavors get diluted.
@@BigHammerGarageweird I just watched a national BBQ/smoke champ pour beef broth on a brisket after pulling from the smoker, specifically to rehydrate. Even said it won't wash the bark/seasoning off because it's already set.
I'm hungry 🤤
It was great !!
@@BigHammerGarage are you guys building that smaller grill?
Yes! We are going to have a video out fairly soon on how we build them!
@@BigHammerGarage fantastic
This man burned the whole shibang lol
Any reason why you did tri tip last? Always takes the longest for me at least
It allows the chicken to steam finish in the ice chest while the tri tip cooks
Noticed the Santa Maria isn’t lined with firebrick. Does it hold heat well? Thanks
This pit was a rental that the company we were cooking for. It works fine without the brick.
Well thanks. Now I’m hungry
Wish we could cook for you all. Maybe someday.
Warning: this video contains images and sounds known to cause hunger! 😂😂😂
Welders shirt. You buy them 30 bucks at Harbour Freight
Fire was a little hot.
Do you know if your split logs are Red Oak?
The stuff we used this time was not. I do think red oak has a better flavor but the regular oak is a close second.
How much wood did you use for the entire cook?
Seven to 10 bundles and three or four larger logs. If you don’t have larger lights just bump the number of bundles a bit.
To save your arms, try a longer handle on your mop
This is not how you BBQ SM style. My guy had way too much heat going. Them chickens got burned up. Also, traditional BBQ is not basted with beer. Dont use a hook to turn your chicken either, youll dry out that section. Happy grilling from the 805!
Agree with you, SM style is all dry rub
Agreed. If you cant hold your arm over the cook area for a few seconds, its too hot. 8 seconds would be a good temp. Too much open flame under the birds, I would be surprised if there was not a creosote or bright flavor. Start the fire in the middle, move it to either end and rake coals tas needed so you can lower the cook surface. You shouldnt be reaching up on a five foot high cook surface. I would start bone down to more gently introduce heat to the inner meat, flip to skin to finish. Baste with 90% water/10% salt. I would never baste with something I wouldnt drink, I would never drink a Budweiser, thats just me. I drink saltwater every time I snorkel. :)
Credit for Trying .
1: Place wood in tee-pee is wrong, place wood in tik -tak -toe across.
2 : Wear Long Sleeves or long Gloves
3: Chicken skin down Wrong. SKIN is face up bone down.
4: Do not use golf hook to poke Chicken juice will dry use gloves or tongs.
5: Spray Chicken with either water or special made spray seasonings every 15min.
6 : tri-tip Looks over cooked .
7 : Tri-Tip should be flipped around 15min to 20min at 137 degrees removed then lets rest for 15min place in Large pot wrapped in foil special water seasonings at bottom of pot steamed . Meat will steam rest & cook tender soft .
Education purposes.
Im a 3rd generation SM Tri-Tip family. (Pitmaster)😊
A couple of questions for the pit master. When cooking santa maria style tri tip, am i supposed to cook over a live fire with flames or over the hot coals without flames? Do i sear the meat first when raw or sear after it comes to temp at the end? Do i baste with seasoned oil & vinegar during the cook? If so, how often? How seasoned does my red oak have to be, and does it make a difference? Thanks for your time.
To be honest. I would moose my life not wearing long sleeve shirts. I thought they would make me feel hot. I work in the sun. I tried wearing low sleeve shirts. They actually work. I was shocked. Should try it once. Take your short sleep with you. But I don't think you'll need to change. Long sleeve is the way to go
Are you speaking Spanish?
@@billybaddewd1986 No just wanted to make sure Joe Biden can understand what I said
I cut grass and work in the yard in long sleeves myself so I can see what you mean. It actually helps a lot.
Sorry I have dyslexia. I tried to better myself but don't always succeed. If you can look Over my misspellings. I often use auto correct and it doesn't always get it right either.
Great if you like burnt overcooked chicken. Dude needs to be a bit more gentle with the flames.
Dude burned that chicken and tri tip.
Yeah, that's a big NO THANKS with the way this guy cooks.. I'll stick with low and slow and reverse sear on an offset smoker instead.
He also doesn't know a thing about rendering fat trimmings, which he could have used to baste the meat; much better than using cheap beer.
@@nick_at_nite he put diced uncooked meat back on the grill. I’m from Central California and we cook tri tip with red oak. Nobody wants black tri tips
You can listen to about 2% of what he told you to do. Send this guy back to bbq school and fire him from the school bbq team!
I appreciate the effort to do the cook and to post the video but I’m going to need to agree with some of the others here, that fire was to hot and all the meat got burnt. Also, if your paying client doesn’t like red meat, don’t slice it to finish it! My guy! I bet all that meat was dry. Cook it to the clients desires temp. and then let it rest before slicing it. I hope future cooks go better for you. 👍🏻
Thanks for watching
There was a typo in the video title; should be "How NOT To Cook Santa Maria Style BBQ"
By the time you trim all that fat off you should just buy choice or prime meat. The meat is way better. And I from Santa Maria class of 93 go Saints
The meat we used was choice Angus however the grade of the meat does not change the amount of the fat bark layer.
@@BigHammerGaragethat wasn’t bark. Bark gets built over hours and hours of low and slow. The hot and fast method there burn that meat. Sorry bro.
I see a whole bunch of food safety concerns. No gloves for raw chicken. Cross contamination on the utensils and touching everything after. Also no liner in the container? Just a little concerning.
This guy just deleted my original post on telling truth about SM BBQ .
Why? 😅
Im from Santa maria 3rd generation my uncles history.
We are SMTri-tip
We don’t delete any of our comments! We appreciate any feedback our community has!
Burnt the chicken and the beef, put that chicken on way to early fire was to hot
The moment he broke open matchlight charcoal, which is full of chemicals, I'm out!
Slowest video ever hahah
If you’re not a pro the worst thing you want to try to grill is chicken you burned that chicken up no thanks to much fuel and the beef is burned too you don’t know how to use that grill
Huh
@@Matterhorny you road on the short bus if you don’t understand move around
@@Rocksblowspark312you rode that bus.
Don't get off.
@@Rocksblowspark312holy crap do you wear a hockey helmet to the grocery store?
I agree he’s a non pro
budwieser makes it taste like crap
@612 secret ingredient. Me j left the channel. Good bye!!! No amheiser bush products on my bbq