martyleach
Quintessential Chatty Farker
I just really love tri-tip santa maria style w/red oak coals so I attempted it tonight in my large BGE. I figured red oak(lots) on top of lump and I should be ok if I don't crisp out the tri-tip.
I used Santa Maria rub and put it on a hot (500 deg) grill for a quick sear on each side, then dropped the temp down to 350 for an hour. I pulled it when it was 140 (too late, hey I was watching basketball!) and tented it for 20 minutes.
Bottom line. Too smokey, because I had to suffocate the fire due to the short distance from the coals to the meat. I really want a real Santa Maria rig.....
However, that said, the meat was really moist and tender. Even my wife liked it. Whew! I will live another day. Sorry the picture on the grill is out of focus..
The plate is the leftovers.......just me and the wife now!
I used Santa Maria rub and put it on a hot (500 deg) grill for a quick sear on each side, then dropped the temp down to 350 for an hour. I pulled it when it was 140 (too late, hey I was watching basketball!) and tented it for 20 minutes.
Bottom line. Too smokey, because I had to suffocate the fire due to the short distance from the coals to the meat. I really want a real Santa Maria rig.....
However, that said, the meat was really moist and tender. Even my wife liked it. Whew! I will live another day. Sorry the picture on the grill is out of focus..
The plate is the leftovers.......just me and the wife now!