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Tri-tip Santa Maria style (I think)

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    Tri-tip Santa Maria style (I think)

    Tri-tip over a mix of cherry and oak, with one Fruita peach log thrown in midway through.

    THis is the first time that I tried starting fire with just splits and newspaper soaked in cooking oil, instead of a chimney of charcoal. This actually seemed easier to me than starting with charcoal. Also used my new Kindling Cracker to make smaller splits which I think helped.

    With a nice big fire, spent most of the time with grate fully raised (grate temp showing mostly around 200-240). Then brought it down for a sear at the end, and and moved away from fire while I prepped asparagus.

    Unfortunately this was a late breaking plan, only got salt on about an hour ahead of time and the meat was not yet fully defrosted. It ended up less juicy than I'd hoped and I guess this is why. (I also unhelpfully sliced a bunch with the grain before I came to my senses and switched..)

    Still not bad, the middle was a nice medium rare (though thin end overcooked), and the smell just standing near the fire while it cooked was almost worth it on its own.
    Attached Files

    #2
    Nice cook, the perfect steak on the perfect grill !!

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      #3
      Wow! Great cook & cooker, awesome char!

      Comment


        #4
        You Grill done good.
        Pair that steak with PBR, I would.
        Grilled asparagus that too.

        Comment


          #5
          Well done! Well... done well! I'd eat that, gladly

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            #6
            Nice char on the TT. And I love asparagus with my steak. Well done sir.

            Comment


              #7
              I’m kinda loving both. The Tri-Tip and your grill.
              Nicely done done my friend. 🙌🙌

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                #8
                Did you use the large or smaller Kindling Cracker? I’m going to have to pick one up and I have no clue.

                Cook looks great.

                rob

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                • das85
                  das85 commented
                  Editing a comment
                  Thanks.. I used the smaller. But turned out some of my splits are too big for it. And others were just too hard or stubborn - some split really easily, but with some I just gave up.

                #9
                Looks great! Get that cook and pics into the SUWYC thread.

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                  #10
                  What beautiful photos. Who doesn't like seeing meat cooking over a wood fire? I'd love to play with a setup like that but am afraid that I'd catch the woods on fire (we live in a heavily wooded area). Still, I keep toying with the idea of getting a Santa Maria grill accessory for the kettle.

                  That tri tip grain can be tricky. I bet lots of folks (including me) join you in slicing at least one incorrectly until we caught the error. I'm a big fan of Hank's Signature Steak Rub on tri tips lately.

                  Kathryn

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                  • surfdog
                    surfdog commented
                    Editing a comment
                    Much the same here... Many people consider starting a wildfire and/or burning down several neighbour’s houses kinda rude. LOL For now I’ll stick to cookers with covers.

                  • das85
                    das85 commented
                    Editing a comment
                    It's a lot of fun.. Thanks for the tip on Hanks, my first batch arrived last week so will give that a shot on next tri-tip. This time I had tried Fruita Black and Gold which I didn't love...had previously used Oakridge Santa Maria which I like on almost anything (and felt appropriate!)

                  #11
                  My friend that's Santa Maria style all the way, Tri Tip can be tricky I'm not a fan for just eating with knife and fork can be a little no a lot chewy cut it wrong and can be down right tough. I have cooked no roll and be great and cooked CBA prime and been really disappointed. your pics are excellent and meat cooked well and i dig your cooker, well done

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