Chapters: Intro: 00:00 Special seasoning blend: 00:14 Trimming and seasoning tri tips: 01:51 Grilling tri tips 03:42 Tri Tips are done: 06:33 Slicing the tri tips 07:02 Check out Grand Western Steaks & get 15% off with this code, BBBQ15: grandwesternsteaks.com/?Ballistic-BBQ&UA-cam+&Ballistic-BBQ&UA-cam-Ballistic-BBQ
Once the neighbors get that tri tip, you’ll never have to unpack anything by yourself again! 😆 Looks great, Greg. That grill looks like a lot of fun and seemed to handle the wind just fine.
Hey Greg my first BBQ video was a Tri-Tip wearing Ballistic BBQ T-shirt :-) Very cool of you to share with your neighbors :-) WOW!!!!!!! That Tri-Tip looks perfectly delicious :-) A "BIG" thumbs up :-) By the way I saw you in a UA-cam commercial :-) ROCK ON!!!!!!!
Wow...over 300k subscribers! I remember the old days lol.. You earned it my man. You have a very enjoyable and informative channel. I hope to start a decent air-gun channel soon and I hope I can follow your success! Keep it savory man!
Awesome video, brother! Tri tip not to mention wagyu tri tip is an incredible piece of meat. Definitely going to check out grand Western steaks. Cheers!
We are fans of your channel. Wanted to let you know it's Alaea salt not algae salt. It gets the red color from the red clay the salt water is dried in - made in Hawaii. Awesome video! That grill is amazing.
This cook was about 40 minutes David. I actually love doing low n slow followed up with a reverse sear on these. That's the way I do them on Kettles or Eggs. Great results.
@Greg I’ve seen you’ve owned the Argentine Brasero and now this Santa Maria. I’m shopping one or the other from Sunterra. After your experience with both, do you feel the Argentine brasero grill is worth the added cost vs the Santa Maria with not brasero? I’d like to know your thoughts?
Weird that the off-the-wall ingredient in the spice rub, sichuan peppercorns are available in supermarkets here in the UK, and I've been using them for years, but black lava salt? Red algae salt? What on earth are they? Also, love the Meater. Wouldn't be without mine, and their customers service is great. Mine died after a few years of cooking, way out of warranty and they diagnosed the fault and did me a really fantastic deal on a replacement probe that meant I didn't have to buy a whole new unit.
I worked at Diablo Canyon Nuclear power plant several different times. Its just north of Santa Maria. I stayed at a motel that would have a tri tip barbecue once a week for the patrons once a week. I asked the cook for the recipe or what they used on them and he told me "salt n pepper". I thought he didn't want to give me the real recipe. Eventually he told me that the secret is the oak wood from that area. They don't use any charcoal, only wood. That's the reason why they have to adjust the grill height .
Been on the fence on getting a meater, due to not sure how it would hold up for the price they are. This video made mind up lol. Looks like I am going to order my self one.
Awesome to see someone else doing tri tip, looks amazing. Surprised to not see oak wood for a base, typically how Santa Maria TRI tip is cooked. Just wondering why no oak?
Usually I would use red oak or live oak, but I did not have any on hand that was ready to cook with. So, I cooked with two other Central California nut woods. Thanks Aaron!
Looks great Greg. Former Californian here but always love the tri-tip. How does walnut compare to red oak? Measureable difference in taste? Just ordered an MGrill but it doesn't have the Santa Maria style grill lowering capability. Still, I think it will do an admirable job. Using Susie Q's beans, salsa and rub although I've always just used SPG in the past. That rub has me intrigued.
Awesome cook on that new Santa Maria grill Greg! Tri tips looked delicious and I’m sure your neighbors will enjoy them! Nicely done! Have a Merry Christmas!
I am thinking about ordering one of these grills, and I was wondering if you need to expend any extra effort caring for those grates to prevent them from rusting?
I remember watching your videos all the time till UA-cam messed up the algorithm but I’m glad I found your channel again best cooking content for sure !!
That Santa Maria grill looks like its going to be worth its weight in gold! Great results already, cheers for another great cook Greg, and you have great neighbours!
I’m here in Santa Maria. Only wood used to cook tri tip here is red oak. Can be hard to get that wood in other parts of CA though unless you just get chunks
Down here in SoCal we use live-oak, which cooks very much like red oak. My wood guy didn't have any ready for cooking yet. I love cooking on all of the nut woods though.
@@BallisticBBQ I like the nut woods for pork. Never really tried it Santa Maria style though. Always did it on the big green egg. I need to try it but my Santa Maria rusted out recently. I want to build a new one but I want to put it in a hearth because it will be near a wood fence and don’t have the funds at the moment
Did you get rid of the big Suntera argentine grill (if so why?) or just add this SM to the cooker inventory? I am torn deciding between the two for a year now… PS great looking results in the cook!!
Hi Gregory, I still have and love the Argentine. This is just an addition to the arsenal. You can't go wrong with either grill. I do love the brasero feature on the Argentine though.
Wow, Greg, you exceeded my expectations with that Uragyu tri-tip! The one thing I don't like about my Weber grill is that the distance between the fire and the grill is static--but it is cheap and effective if you know how to engineer the heat.
Greg, I'm a huge fan of your channel and have been a follower for many years. Serious question - I'm a California dude, born and bred. I cook tri-tip all the time, and I'm a grilling enthusiast. I find 135-degrees, which I normally do for steak and other beef cuts, results in chewy tri-tip. I have since upped my final temp for tri-tip to 144, which I find is a good balance between mouth-feel and rarity, I feel. Maybe it's just the quality of meat I have access to in my part of California (San Joaquin Valley), but did those Wagyu tri-tips come out tender and not-chewy at 135? I'm wondering if I need to pay a bit more for higher-quality cuts of tri-tip as opposed to local offerings at Costco or local grocers.
So, I'm pulling at 125 and the carry-over takes them up to 135-138. These were super tender, wagyu though. This being said, I went with the same temps I always go with when I cook tri tip. Cheers Corey!
@@BallisticBBQ Thanks for the reply, Greg! I misspoke in my previous post - I have been taking mine off at around 140, not 144. I did 135 for years and years, but found they were just too chewy, for some reason. At 140 they are still nice and tender and medium-rare looking, but some of the chewiness has subsided. My primary cooker of late is a Karubecue C-60, which I use to apply some smoke and then finish over the firebox, so that may have something to do with it. Or maybe I'm not giving them a long enough rest to get to 140... Hmmm, I guess I'll have to experiment some more hehe I love your content, and thanks again for the response!
Awesome cook and equally awesome grill! I noticed you only season one side of your Tri Tip? Just trying to learn…both sides would be too much seasoning for that particular cut of meat? Thanks and cheers Greg!
Chapters:
Intro: 00:00
Special seasoning blend: 00:14
Trimming and seasoning tri tips: 01:51
Grilling tri tips 03:42
Tri Tips are done: 06:33
Slicing the tri tips 07:02
Check out Grand Western Steaks & get 15% off with this code, BBBQ15: grandwesternsteaks.com/?Ballistic-BBQ&UA-cam+&Ballistic-BBQ&UA-cam-Ballistic-BBQ
Do a Wendy’s burger. Thanks Greg!
Love’n that cooker greg! Need some more burgers.
Where have you been Greg? Glad you’re back!
Once the neighbors get that tri tip, you’ll never have to unpack anything by yourself again! 😆
Looks great, Greg. That grill looks like a lot of fun and seemed to handle the wind just fine.
Ben Deen sent me! Great stuff!
Just found your channel Ballistic BBQ! How’d I miss ur show?
Another great cook Greg! Thanks for the vid!
Outstanding cook brother! Love the backyard too!
Love your passion! Keep em’ coming!!!
One of the most undervalued and underrated cuts of beef, can you cook a hanger steak please Greg, cheers mate
Bravo for a fantastic job with a stupendous cook Greg!
Do you still have that iron egg cooker?
Greg, could you do more PBC videos?
Is this on a 30 inch? Looks like it would be perfect size for us!
Fork went out the window! HA! Love it! Great look’n tips brother. Cheers
Hi Greg. Do you sell your hats?
Love your vids Greg! Can I buy a shirt?
Hey Greg my first BBQ video was a Tri-Tip wearing Ballistic BBQ T-shirt :-) Very cool of you to share with your neighbors :-) WOW!!!!!!! That Tri-Tip looks perfectly delicious :-) A "BIG" thumbs up :-) By the way I saw you in a UA-cam commercial :-) ROCK ON!!!!!!!
Those Uruwagyu Tri Tips look amazing!!
I see we share the same firewood supplier. So weird that only walnut and almond are available in San Diego lately.
We need more steaks from you Greg!
You’re giving someone a tri tip that you cut and ate on? Lol
Greg and Sam collab! Make it happen!
Wow...over 300k subscribers! I remember the old days lol.. You earned it my man. You have
a very enjoyable and informative channel. I hope to start a decent air-gun channel soon and I hope I can follow your success! Keep it savory man!
You need to move to Texas Ballistic!
Congrats on the UA-cam commercial cameo
Awesome video, brother! Tri tip not to mention wagyu tri tip is an incredible piece of meat. Definitely going to check out grand Western steaks. Cheers!
Wow Greg, since when do they have hurricanes in San Diego? Way to weather the storm!
LOL! I'm sure many on the east coast were laughing at me!
Burgers+++Brisket+++Beef Ribs===Ballistic
We are fans of your channel. Wanted to let you know it's Alaea salt not algae salt. It gets the red color from the red clay the salt water is dried in - made in Hawaii.
Awesome video! That grill is amazing.
Greg, you angered the Szechuan gods by not putting their spices in first. ⛈⚡🌧
Next time I'll know! Thanks for the heads-up Harry!!! LOL!
What an excellent video, and fantastic cook. That greenery that provides the backdrop for your videos is just beautiful, it all looks so tropical.
Wow, my mouth is already watering!
Breautiful grill and love those tritips
🎅 Merry Christmas 🎄from #BBQRando🍖🌵 & the #RanchStaff 🤠🎁
Awesome looking tri tips. Cheers, Greg! ✌️
Thanks Dwayne! 👍
How long would you say the entire cook took? Curious how the flavors and tenderness changes if you cook slower with the grates higher up.
This cook was about 40 minutes David. I actually love doing low n slow followed up with a reverse sear on these. That's the way I do them on Kettles or Eggs. Great results.
@Greg
I’ve seen you’ve owned the Argentine Brasero and now this Santa Maria. I’m shopping one or the other from Sunterra. After your experience with both, do you feel the Argentine brasero grill is worth the added cost vs the Santa Maria with not brasero? I’d like to know your thoughts?
Weird that the off-the-wall ingredient in the spice rub, sichuan peppercorns are available in supermarkets here in the UK, and I've been using them for years, but black lava salt? Red algae salt? What on earth are they?
Also, love the Meater. Wouldn't be without mine, and their customers service is great. Mine died after a few years of cooking, way out of warranty and they diagnosed the fault and did me a really fantastic deal on a replacement probe that meant I didn't have to buy a whole new unit.
I worked at Diablo Canyon Nuclear power plant several different times. Its just north of Santa Maria. I stayed at a motel that would have a tri tip barbecue once a week for the patrons once a week. I asked the cook for the recipe or what they used on them and he told me "salt n pepper". I thought he didn't want to give me the real recipe. Eventually he told me that the secret is the oak wood from that area. They don't use any charcoal, only wood. That's the reason why they have to adjust the grill height .
Mouthwatering! Great video, Greg!
Been on the fence on getting a meater, due to not sure how it would hold up for the price they are. This video made mind up lol. Looks like I am going to order my self one.
I've been using them for a while now. There were a few bugs with the first version, but they seem to have worked everything out.
Looks tasty. Going to have to get me some of those Szechuan peppercorns.
Hi Greg any idea what your pull temp was? I'd like to replicate your cook!
I love tri tip, very hard to get locally in the NE because of you Californians 😁
Hi Greg.
Love that grill.
Nope,,
that looks so good man, gonna try this today. gotta a new grill coming.
Great stuff Greg! I've got a Santa Maria coming and a tri tip already waiting!
Thanks for watching Sebastian! Fogo and a Santa Maria go hand-in-hand brother!
@@BallisticBBQ Hey, this is actually @cptnron302 . Yes, they’re going to make a great combo!
Hey! Please do a Ruth Chris’s copycat steak!
Eatin good in the neighborhood😁👍
Thanks Bobbi!
High quality looks brilliant😍👍
O man these tri-tips were at a different level and your Santa Maria pit is one bad pup outstanding video my brother
Awesome to see someone else doing tri tip, looks amazing. Surprised to not see oak wood for a base, typically how Santa Maria TRI tip is cooked. Just wondering why no oak?
Usually I would use red oak or live oak, but I did not have any on hand that was ready to cook with. So, I cooked with two other Central California nut woods. Thanks Aaron!
Looks great Greg. Former Californian here but always love the tri-tip. How does walnut compare to red oak? Measureable difference in taste? Just ordered an MGrill but it doesn't have the Santa Maria style grill lowering capability. Still, I think it will do an admirable job. Using Susie Q's beans, salsa and rub although I've always just used SPG in the past. That rub has me intrigued.
Hopefully your stint with Guga will help out with your sub count. Just dont forget about us little guys when it finally kicks in!!
You duh man!!
I don't think you have anything to worry about brother!
Awesome cook on that new Santa Maria grill Greg! Tri tips looked delicious and I’m sure your neighbors will enjoy them! Nicely done! Have a Merry Christmas!
Nice grill, good looking Tri-Tip. See you about every other day on UA-cam commercial on tv. Very cool.
LOL! Yeah, I get calls from friends every time that ad plays! I didn't even know about it until a buddy called me.
I am thinking about ordering one of these grills, and I was wondering if you need to expend any extra effort caring for those grates to prevent them from rusting?
Coat them in oil like canola oil or from a spray oil like Pam. That will help keep them from wresting
I remember watching your videos all the time till UA-cam messed up the algorithm but I’m glad I found your channel again best cooking content for sure !!
Sometimes I just use Black lava salt & pepper. I bet those Tri Tip's were dynamite!
They were really good. I have so many types of salt I was thinking, "Let's use em' all!"
I'm impressed every time you grill on this amazing Santa Maria Grill. These Tritips are looking perfect 👍👍👍
Looks perfect Greg. Lucky neighborhood! Never heard of smoking with walnut but it makes sense. Thanks for sharing and Merry Christmas!
Thanks! I love cooking with all of the nut woods. Do a lot with almond here.
That Santa Maria grill looks like its going to be worth its weight in gold! Great results already, cheers for another great cook Greg, and you have great neighbours!
You truly are a master seasoning and spice alchemist. Some ingredients might seem odd or hard to find, but man does it sounds flavorful.
Hi Greg, can you swap out that grill for a flattop/plancha? (Sp?)
Yes, they have a plancha that fits right into the rack.
Greg, another great video, thanks! You have the best toys!
Thanks for stopping by Davis!
Greg it was pretty cool to see you featured in the UA-cam commercial!
Thanks Adam! I didn't even know about it until friends started texting me.
Seasons Greetings Greg, you’re a good neighbor, for sure.
Where can i get a ballistic bbq ballcap?
Oh Man,those Tri Tips Look Perfect...👍👍
God i hate those damn grill Grates
I’m here in Santa Maria. Only wood used to cook tri tip here is red oak. Can be hard to get that wood in other parts of CA though unless you just get chunks
Down here in SoCal we use live-oak, which cooks very much like red oak. My wood guy didn't have any ready for cooking yet. I love cooking on all of the nut woods though.
@@BallisticBBQ I like the nut woods for pork. Never really tried it Santa Maria style though. Always did it on the big green egg. I need to try it but my Santa Maria rusted out recently. I want to build a new one but I want to put it in a hearth because it will be near a wood fence and don’t have the funds at the moment
Fantastic my friend, these grills are king. Would love to obtain one.
Super fun to cook on!
Those look absolutely amazing and I love that Grill
Just use red oak and Susie q
🌴👍
Perfection! 👏👏👏
Did you get rid of the big Suntera argentine grill (if so why?) or just add this SM to the cooker inventory? I am torn deciding between the two for a year now…
PS great looking results in the cook!!
Hi Gregory, I still have and love the Argentine. This is just an addition to the arsenal. You can't go wrong with either grill. I do love the brasero feature on the Argentine though.
How good is this👍👍👍
Wow, Greg, you exceeded my expectations with that Uragyu tri-tip! The one thing I don't like about my Weber grill is that the distance between the fire and the grill is static--but it is cheap and effective if you know how to engineer the heat.
Exactly! One of my favorite ways of cooking tri tip is on a kettle, indirect heat followed by a good sear.
Beauty Greg!!!! Yum!!!
Loved the cook and also nice to see some good rain falling. I know you’ve been waiting for that for a long time. Cheers and keep up the great videos.
Thank you! Yes, we'll take rain when we can get it here!
those tri tips looked amazing. I swear I could see some of the marbling after it was cooked.
Really good stuff Jeff!
Greg, I'm a huge fan of your channel and have been a follower for many years. Serious question - I'm a California dude, born and bred. I cook tri-tip all the time, and I'm a grilling enthusiast. I find 135-degrees, which I normally do for steak and other beef cuts, results in chewy tri-tip. I have since upped my final temp for tri-tip to 144, which I find is a good balance between mouth-feel and rarity, I feel. Maybe it's just the quality of meat I have access to in my part of California (San Joaquin Valley), but did those Wagyu tri-tips come out tender and not-chewy at 135? I'm wondering if I need to pay a bit more for higher-quality cuts of tri-tip as opposed to local offerings at Costco or local grocers.
So, I'm pulling at 125 and the carry-over takes them up to 135-138. These were super tender, wagyu though. This being said, I went with the same temps I always go with when I cook tri tip. Cheers Corey!
@@BallisticBBQ Thanks for the reply, Greg! I misspoke in my previous post - I have been taking mine off at around 140, not 144. I did 135 for years and years, but found they were just too chewy, for some reason. At 140 they are still nice and tender and medium-rare looking, but some of the chewiness has subsided. My primary cooker of late is a Karubecue C-60, which I use to apply some smoke and then finish over the firebox, so that may have something to do with it. Or maybe I'm not giving them a long enough rest to get to 140... Hmmm, I guess I'll have to experiment some more hehe I love your content, and thanks again for the response!
Awesome
Awesome cook and equally awesome grill! I noticed you only season one side of your Tri Tip? Just trying to learn…both sides would be too much seasoning for that particular cut of meat? Thanks and cheers Greg!
I seasoned all sides, There was a fade to color transition there in the edit.
Thank you Greg! I had a feeling you seasoned all sides but wanted to confirm. Your channel ROCKS.
The epic slow mo tong pull! Good stuff Greg. Have you ever ran an off set cook with straight walnut ?
I love walnut for grilling like this, but not so much on the offset. It's strong like mesquite.
👍
Nice rub and I Love that new grill!
Thanks Dan!
8 thumbs up.
Thanks!