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Old 07-20-2011, 12:53 PM   #16
is One Chatty Farker
Join Date: 03-17-09
Location: Livermore, CA

Originally Posted by Oldskull View Post
When I was in College at Cal Poly San Luis Obispo in about 1988, we had a fundraiser every year and that year we cooked around 1000 lbs on a big Santa Maria type trailer grilll. we would flip it from one end to the other and in a couple minutes start over. We used one of those pigtail type meat hooks. It was and still is the best Tri Tip I have ever had. As far as I know that was passed down from one class to another. We marinated it in beer and pepper.
Great advice. And I can taste that SLO TT now!

I'd also remember that you're flipping to cook the roast evenly as the Santa Maria pit does not have a lid - not because the heat is so intense that you're avoiding burnt meat.

To flip or not to flip often depends completely your cooker and desired results.

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
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