How To Cook A Perfect Tri Tip 🔥Santa Maria Style
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- Опубліковано 16 вер 2019
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I grew up doing Santa Maria my whole life. It amazing watching you all trying this out. I was raised in the 805. In our back yard growing up, we had a mason fire pit out near the pool by a corner gazebo with an attached grill that went up and down. That is how I learned. Started at age 12 and been doing it ever since. We would source red oak, cherry, and almond wood from local suppliers. I will be doing a whole top block soon on one of my SM pits.
Lived in Santa Maria 👍
Grew up in the 805 . Vta all the way!
805 here too
What's your video today on barbecue sandwich sure would like to see the grill a little more Good job
Now that’s what I call California style BBQ! Yeah Buddy!!!
The more you use that Santa Maria, the more you'll be using it. I LOVE the flavor of the meat cooked on the Santa Maria. It's hard to beat that "real" wood fire cooked flavor. Tri-tip was definitely cooked perfectly brother!!! Cheers to ya!
Hey Troy, thanks for checking the video out, I appreciate it! Cheers!!
I always use that 6-7 seconds for beef, 8-10 seconds for pork and chicken for all my Santa Maria cooks, thanks for that tip!
Hey Russ, that’s is some great looking Tri Tip there. Living here in Covina Ca. allows me the opportunity to get and use Red Oak when I smoke a Tri Tip on my WSM. I like to use Pappys or SuzieQ.s on them, but you can’t use just about anything. Where we do part ways a little is on the doneness of the meat, I like my cow more to the well side, but to each his own. Love your vids and I hope you and your family stay well and have a good week.
I like to see how much fun you have with your Santa Maria Grill. The meat is looking awesome and I agree 100%, grilling on this nice Santa Maria Grill is pure fun 👍👍👍
When I was growing up in Santa Maria I alway drive on broadway looking for a grill on the side and grab me a plate of tri tip with side salad garlic bread and grilled baked beans
Thank you so much for Being so passionate to show how to do perfect recipes every time looks Delicious
Three great things in the video: crowdcow meat, the Long Star Grillz santa maria grill, and the legend himself, Rus Jones. Thanks for doing this, brother!
Thanks Brian I appreciate it!
Fantastic cook and that new LSG-SM is KILLER Rusty! Great video!
Thanks Greg! I'm loving the santa maria grill. Cheers brother!
Cheers to the both of you!!
Cheers Brett!
I have a cheap mans santa maria............it is a grate with a ring on the end that slips over a post. It gets adjusted up and down on that post over the fire which is usually a camp fire...........works pretty slick. I have never tried Tri-Tip but going to have to grab one and try it, looks pretty good. Great vid, thanks.
That Tri Tip looks really nice. I like the new intro with the Fogo charcoal and flames! The Santa Maria is on point for that kind of cooking, you will love it.
Thanks! I’m already loving it and looking forward to the next time I fire it up. Thanks for checking it out 👍
Your videos get better and better. Thanks for sharing your time with us Mr. Jones
Born raised in Santa Maria u did a perfect job on ur tri tip but always gotta have garlic bread with it
You have to go to Santa Maria and get some Red Oak , it really makes the meat !
John Fry I'm from Santa Maria. I want to send him some. so he can cook, authentic SANTA MARIA BBQ
@@jperez9941 did you bro?
Can't beat cookin' with Wood! SM style is fun! Tip looked perfect!
Awesome Santa Maria grill Russ love me some Tri Tip looks great 👍 perfectly cooked the crust is my favorite 🤤 nice blade 🔪 mango habanero omg yum!
I'm loving it Sassy! Tri Tip is such a flavorful cut of beef! I'm not able to get it often, but when I do, it doesn't last long. Thanks for watching!
I agree with the flies. I want some too. Great job, Rus!
Lol Justin! I’ll be so glad when cooler weather gets here and the flies gone!
Thank you for being true to Santa Maria Tri-Tip (I’ll forgive you for the post oak), I have had to correct so many sites as to their mistakes. Very well done video and meat! Just get some SusieQ spice and some pinquito beans and you will have it all.
That is a true Santa Maria style supper. Sure miss being able to get a tri tip. Lived in Paso Robles, moved to Missouri 12 years ago. Around here they never heard of a tri tip.
And don't forget the salsa
Great cook man!! Boy oh Boy do I love some tri tip!!
Hey Rus, Lumpy-Q here. That was a great cook if I every seen one. I love me some Tri-Tip!!
Hey man, good to hear from you! Thanks, I appreciate you stopping by and checking out the video Steve!
This is my favorite so far, Another great meal and video.
Thank you! Glad you enjoyed it Chocolate Mint!
Those were both incredible, Rus! I’m super jelly of that pit too lol. Loved the baked potato method too. Never did them right on the coals. Blessings, brother!
Thanks Mike!! Get you one brother, you will love it! I actually learned how to do these potatoes on open fire when I was about 12 years old, camping out in the backyard. Still works great after all these years 😂
Rus, your videos just keep getting better and better. Thanks very much for making them. That SMG looks incredible as does the tri-tip, which thankfully we can get now down in south FL. But I can’t be the only one thinking where in the ___ has that bottom-opening chimney in your intro been all my life...
Thanks, I appreciate you checking it out!
Those Tri Tips looked amazing. Great job.
Thanks so much!
Can’t wait to fire up my Santa Maria tomorrow for some tri tips, thanks for the tips boss!
Beautiful cook brotha that TRI-TIP is mouthwatering 👌🍻
Stellar cook. Man, That's what I call a meal. Lovin' that grill
Hey Russ, thanks for checking it out brother!
I'm with you, the SM style cooking is fun and turns out great tasting food. Both tri-tips looked perfect. Love that Hoss of a Knife.
Hey Phil! Yes sir, lots of fun and so far great results. Thanks Phil, I appreciate you watching!
Beautifully done tri-tip. Cheers, Russ!
Thank you, I appreciate it! Cheers!
I'm definitely going to have to get a Santa Maria grill. I can only watch so much of this before giving it a try too.👍🏻
Well I'm sure enjoying mine. Cooking on it for future videos is about all I think about LOL! Thanks for watching!
Now that's the way to do it sure made my watery delicious awesome job smoky ribs
Thank you, I appreciate you watching and the comment!
Try Basque Red wine marinade the next time you do a tri-tip. I marinade tri-tip overnight and let rest for about an hour before placing on the grill. I'm from Ca where tri-tip is a big deal here.
I own the mini and am saving up for either a 20x42 offset or the Santa Maria. Loving the videos!
Can't go wrong with either one of them. I really enjoy my offset and the cabinet smoker, but this Santa Maria is super fun to cook on for me. Glad you enjoy the videos and thank you for watching them!
Looking good! Love tat cooker!!
Both of those tri tips look great bro. Perfectly cooked. Nothing like cooking old school. I feel your pain when it comes to those doggone flies.
My Santa Maria is easily my favorite thing to cook on. Do yourself a favor, and throw a few carrots (tossed with oil and salt) or green beans (same prep) on the grill. The smoke perfumes the vegetables too.
Great cook Russ those tri tips turned out excellent .. Super juicy and tender cooked perfect. The Santa Maria grill something I'm worling towards for sure .. Cheers
Thanks I appreciate you checking it out 👍
Beautiful Tri Tips! You did those hunks of beef proud :)
Thanks Ry, I appreciate it!
Nailed it again!! Awesome cook Rus 👍
Thanks Ronnie!
HEY RUS, that was a awesome video my friend, and that Tri- Tip was cooked to perfection and it had great color to it and I love the crust on it. I think I am going to get a Santa Marie soon and it will be a little bit smaller I think the 48 inch. I wish that I could have been there to take some of that Tri- Tip off your hands. LOL!!! I heard you mention that you couldn't get red oak, but Rus you are not missing a darn thing, I can get all I want but to tell you the truth it is a very strong wood and I used it on some chicken and ribs and just about ruined my cook because it was so strong, that is just my opinion. AWESOME JOB. GOD BLESS YOU.!!!
Hey Joe, thanks for the comments. Red oak grows around here but it’s my understanding that the coastal red oak in California is a different variety with kinda a sweeter flavor, or at least that’s what I’ve been told. Cheers buddy!
Great video! Man I just got my LSG 20x42 offset! Now I want one of these Santa Maria’s!
Thanks and congrats on the new LSG pit! I seriously love everything I've gotten from Lone Star Grillz, and I'm having a blast with this Santa Maria.
Nice! Isn't it funny how the simplest cooking method (distance above heat) works so well for leaner beef (like tri-tip), chicken, etc.? Tri-tip everywhere here in So Cal.
Great cook on that Tri-tip Russ! Perfect medium & medium rare in the center of the thickest part. Then you go and make a baked potato and toast up some French bread!🤘
Thanks Joe, I appreciate you checking it out 👍
Out bounds again!!! Need to do this!!!! Thanks
Thanks Chris!! 👍
Beautiful tri-tips looks like they were perfectly cooked too bad about the red oak it does add a very unique flavor. Thanks for sharing.
Thanks I appreciate you watching!
Awesome cook Rus! I have a Tri Tip in the Freezer from Crowd Cow and Glenn Mary farms also... Nice Grill!
Thanks Darren! That Glenmary tri tip had an amazing flavor! They were both really good, but it was the best in flavor, tenderness and texture. Thanks for watching!
Looks great, Rus!
Thank you!
Looks great I get spoiled living in California we have tri tip about 2 times a week usually in the 3.5lb range great job seasoning and the cook is on point wont hold the fact you did not use red oak against you we have it with garlic bread and baked beans but great job
I just got a longhorn brisket from a farm in the county next to me. Going to smoke it this weekend
Another great video. I only live about 1 1/2 hours from the Glen Mary Farm. I will have to check it out.
Thanks Gary! So far I’m impressed with Glenmary’s beef
Rus thanks for the advice on my Santa Maria.
Your welcome Harold! Did you order it?
Great cook bro!
Thank you Alton, I appreciate you checking it out. I figured if I have a new Santa Maria, I had better do some tri tips LOL
Hey! Great job 👍
I love your channel
Great looking tri tip,
Thanks, I was really happy with the results! Your Santa Maria grill does an outstanding job Chris! Can't wait to fire it up again!
Great job.
Thanks!
Great video as usual. Where did you score that hat at?
Finally someone who does medium rare right!
I've been thinking about getting a SM myself. Looks amazing. And where can I get a hat?
Someone had that hat made for me. I’m loving my SM grill
Man, I love that Grill. I think this style of cooking is my favorite way. I have to give you a piece of acacia wood that I have. It gives some killer flavor in my opinion. Have you ever used any before?
I’m loving it too Jaxx. No I’ve never used that wood before but would love to. Cheers brother 🍻
Awesome video Rus they look killer I’m sure there is no leftovers but if so Tri Tip sandwich with horseradish yum
Thanks Jared, and I was shocked when I went back into the kitchen to find both of these completely gone LOL! Two tri tips for 5 people obviously isn't enough 😋
How rude of them hope you enjoyed it they looked really good
LOL, I call my youngest son Jethro 😂
Great job as usual. Looks so good. Would you mind sharing the brand or a link where I could buy that awesome slicing knife? Thanks
I have a link in the Show More section for my Amazon store. You will find the knife there. Thanks for watching!
@@SmokyRibsBBQ Thanks Russ, I should have checked there!
Could that same second rule be applied to a griddle? I haven't had tri trip since 2012 when I was working in california, but all I have is a gas grill and a blackstone griddle.
Yes it can but that is something you would have to play around with. The count would vary from cooking on a grate where hot air is cooking the food instead of the hot steel of a griddle in direct contact with the meat.
Russ you outdid yourself again I wish you had one of them grills if you ever wanted to sell one let me know I still haven't replaced the one that was stolen from me your food looks excellent restaurant quality and I think better take care my friend
Thanks Charles, and thanks for the comment! I hope you get yourself a new grill soon!
I heard Costco has tried tips now by me. Might have to get one this weekend.
I can't find them anywhere near me. Thank goodness for online shopping. I've gotten quite a few things that I wouldn't be able to find near me in a million years. Enjoy the tri tip if you do decide to get one this weekend.
Positively gorgeous. What pull temp do you aim for?
Thank you! I normally shoot for a medium rare on tri tip just like I would on any other steak. I usually try to finish off at around 125°F internal, and let the carryover heat finish it off at around 130°F or so.
I'm born and raised and still currently live in Santa Maria. maybe we can get in touch and find a way I can send you some original red oak wood. so you can try it out. to make it authentic SANTA MARIA BBQ
That would be awesome! Would love to experience the coastal red oak of California. My email is in the "about" link on my home channel page. Thank you!
Smoky Ribs BBQ the pleasure is mine! you have to try out my hometown bbq style. I will get in touch with you tomorrow. have a great night! oh ya by the way. there will be some extra goodies just for you. from the central coast of California, besides the red oak.
@@jperez9941 Sounds great and thanks again!
Smoky Ribs BBQ hey Rus. I messaged you on your Instagram. your email wasn't in the "about you" tab
Any idea on what temp you cooked them at ?
Nope, I didn’t use a thermometer
Good video 👍 but next time consider cutting on the bias against the grain. I'm abit envious you have that grill ;-)
Looking fwd,yet again, for your next cook!
Thanks, I appreciate you watching. I was cutting against the grain, but normally the only time I cut on a bias is on thinner meat, to give it more surface area. Cheers!
Seems you love Tri Tip about as much as i do.i love it low and slow also,once in a while in Chili along with chuck or whatever's on sale.You'll be able to grill anything on there,then transition over to low heat for hours after,from the same fire.You clearly found two high quality meat sources and it will get easier to use too.A hog will fit on er......
Yes, I went with the 60” just so I would have enough room for a whole hog. Will probably do that around Thanksgiving
From sm, all you need is susie q and oak wood
Welcome to the west coast meat 👍
I've had tri tip before but it can't be found around here in my area, so luckily it's very available online. Excellent cut of beef!
I moved here to Texas from the west coast and it’s no where near readily available at most grocery stores.
Well done 👍
Hey russ what happened to the lava rocks I thought that was brilliant?
I still got them but use them on longer low and slow cooks where they really help on fuel efficiency
Nice work brother! Now don't let the Tri-Tip nazi's get to you if they pipe in about using post oak instead of red oak. Post oak taste very much like red oak. It's much more mild than white oak which leaves a little sting on the tongue. Again, excellent example of SM BBQ. Thumbs up!
Suzie Q is the original mix.
Good job 👍 uncle rusty I'm Joshua's daughter Lily remember me? I'll subscribe to you ok?
Hi Lily! Yes, I know you and thank you for subscribing! That's awesome!
It sucks that you across the country from me 😔 I miss you someday visit me ok?
You never know I may just do that when I’m able 🙂
You've moved to California?
No, just doing a California favorite in the traditional style (except for not having red oak) 👍
But which one was best?!?!
Butter with the bread, please.
Dammit, I wanted corn on the cob. At least while I still have teeth..
Thanks, Rus!
Edit: Pinche moscas!
😂LOL Sapo
Cutting close to those fingers
No one was hurt or injured in the making of this video 😂👍
Hang on now... which meat was the best?!?!?!
You want a flame the whole time just kissing the meat
No I don’t. Fire kissing the meat the entire time would lead to the exterior cooking to fast and not allowing time for the interior to come up to desired doneness. Plus the meat has a better flavor cooking over glowing coals and a more consistent heat. If not careful open flames can lead to a off putting taste.
I’m no doctor! But I have recently been diagnosed with hypertension. Just looking out for you Russ. Your ears are very red. Hope its nothing love the videos.
The heat index in south Mississippi is around 110 degrees, but for the record I had a doctors appointment yesterday and blood pressure is 110/72 👍 Thanks for watching!
i prolly coulda watch u eat that whole tater ...