Sant Maria style cooking for dummies please?

[CaptainMike]

Dang, there's that 'ol MCS bug bugging me again......

[fzxdoc]

I'm loving this topic. I wonder if I can run a Santa Maria grill on my deck without burning the house down.

Kathryn

[CaptainMike]

That is where I have mine and I have no problems. Just take all of the ordinary precautions like clearances and deck covering and then grill away! I can guarantee you will enjoy this method as much as I do. I'm waiting for ofelles to get his new LSG up and running cuz that might be on my future MCS list.

[ssandy_561]

jjdbike are you enjoying your Titan Santa Maria accessory for your Weber 22”? I’m thinking about getting one. I’m looking to add another cooking style to my arsenal. Are you using real wood logs in your kettle with it or only charcoal. Any feedback would be greatly appreciated.

Thanks

Steve

[Zxcvvbk]

Congratulations on your new Titan Santa Maria accessory! Cooking with wood can be a great way to add a unique flavor to your meat. Here are some basic tips and do's and don'ts for cooking with wood on your Weber 22" kettle using the Santa Maria technique:

1. Start with the right wood: Make sure you use a good quality wood that's suitable for cooking. Oak, mesquite, hickory, and fruitwoods such as apple or cherry are popular choices.
2. Prepare your fire: Start your fire using charcoal and a chimney starter. Once the charcoal is hot and ashy, add your wood chunks or chips. You'll want to keep a steady supply of wood burning throughout the cook.
3. Manage the heat: The key to successful Santa Maria-style cooking is to maintain a consistent heat. You can do this by adjusting the height of the grill grate with the crank handle on your Titan Santa Maria accessory. Raise the grate higher if you need to lower the heat, or lower it if you want to increase the heat.
4. Season your meat: Season your meat with a dry rub or marinade of your choice. Keep it simple, as the wood smoke will add a lot of flavor on its own.
5. Monitor the internal temperature: Use a meat thermometer to monitor the internal temperature of your meat. This is the most accurate way to determine when it's done. For tri-tip, you'll want to cook it to an internal temperature of 130-135°F for medium-rare, while carne asada can be cooked to medium (145°F) or medium-well (150°F), depending on your preference.
6. Let it rest: Once your meat is cooked to your liking, remove it from the grill and let it rest for a few minutes before slicing. This allows the juices to redistribute and ensures a more tender and juicy final product.

Do's:

• Do use good quality wood that's suitable for cooking.
• Do maintain consistent heat by adjusting the height of the grill grate.
• Do season your meat with a dry rub or marinade of your choice.
• Do use a meat thermometer to monitor the internal temperature of your meat.
• Do let your meat rest before slicing.

Don'ts:

• Don't use wood that's been treated with chemicals or paint.
• Don't let the fire get too hot, as this can burn your meat.
• Don't use dips while cooking meat. For instance, I used my favorite spinach artichoke dip to enhance the flavor while cooking. Eventually, it took me a whole day to gunk off the grill.
• Don't keep flipping your meat. Let it cook on one side until it develops a nice crust, then flip it once and let it finish cooking on the other side.
• Don't cut into your meat right away. Let it rest first to ensure a more tender and juicy final product.

I hope these tips and do's and don'ts help you achieve great results with your Santa Maria-style cooking. Enjoy your new accessory and happy grilling!

[Huskee]

What Santa Maria grill do you use? And why do you suggest resting meat to "redistribute" the juices? Where are the juices that they need redistributing? Are they not inside the meat regardless?

[Panhead John]

Good tips, except for the resting the meat part. I agree with Huskee The only thing resting a steak does for me is to let it get cold.

[Meathead]

We love people on trial memberships jumping in and sharing but this sounds an awful lot like ChatGPT. There is some useful info here but going forward, please stick to sharing what YOU have learned from YOUR personal experiences.