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Old 03-30-2013, 04:05 PM   #25
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland

Originally Posted by DerHusker View Post
Really? You mean the stick the meat, seasoned with some salt & pepper, on a spit over an open fire of coastal oak? That's all Santa Maria style is.

Or are you saying, if you season the meat, that means the meat is actually tasteless? (Do you use seasonings on any of your meats before you cook it?) Seems to me virually everyone on here uses some kind rub, marinade or injection. Then most also add wood chunks to their fire to add flavor. And finally most add some kind of sauce to the meat once it's ready. Does this mean we're all simply masking the fact that we actually cooked flavorless meat?

I'm not trying to argue with you but please do us a flavor and further explain your thoughts.

I thought SM style had more to it than salt/pepper.

Because of the claims on this forum I purchased two tri tips- one choice and one prime and dry aged. Both were very tender and basically flavorless. After this experience I stated to research it. It seems I'm not alone in thinking this way about tri tip. But again, if this is what you like, enjoy.
"It's all about the Hill Country brisket."
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