ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-07-2013, 06:22 PM   #1
SoCalWJS
Full Fledged Farker
 
Join Date: 09-19-09
Location: Mountains of SoCal
Downloads: 0
Uploads: 0
Default Santa Maria BBQ Style

I'm becoming very fond of using my small Santa Maria style BBQ pit that I picked up from Santa Maria BBQ Outfitters many years ago, and I can turn out a decent steak and tri tip (OK, better than decent)

I've tried doing chicken halfs and quarters, but w/o the success. I've searched all over looking for different recipes and techniques with little results.

Is anybody aware of a cookbook or website out there that has assembled some recipes and guidelines on using this type of grill? I try to watch the Cooks when I go to SLO, but they are using much larger grills. It seems that it's easier to get a consistant fire than on a small one. They just throw on a few full logs when needed - if they flare, it's no big big deal because the grill is 2+ feet above the fire. If I build a big fire, it gets way too hot, so I end up with a small fire and the grill is much closer to the fire - I spend alot of time adjusting the grill height and playing with the fire. It's not a huge deal (heck, I'm more of a "Type A" whe it comes to Q'n anyway). When I get the fire just right - oh man! Just love the flavor. The sear/char and the way the fat tastes on Ribeyes Absolutely Fantastic. Other times I miss a bit and can't get it quite right. It's still good, but not what I think it should be.

Would be nice to come up with a few new recipes.......

Any thoughts or insights appreciated.
__________________
LBGEx2, Santa Maria Pit x2 (Small and smaller), OK Joe Offset, 3 Sizes Weber kettle.
SoCalWJS is online now   Reply With Quote


Unread 04-07-2013, 06:30 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Assuming you are burning wood and not charcoal, two options come to mind. One it to keep a fire going in a kettle or burn barrel, and move coals to the cooker when you need more heat. The other, and this makes a lot more sense, keep some smaller splits handy, that you can add without as much flare up. That might help.

As for the chicken, my favorite grilled chicken is really just some oregano, thyme, kosher salt and black pepper, all added to a marinade of sliced lemons and olive oil. Let the chickens marinade for a couple of hours, then grill until done. Real simple.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 04-07-2013, 08:29 PM   #3
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Assuming you are burning wood and not charcoal, two options come to mind. One it to keep a fire going in a kettle or burn barrel, and move coals to the cooker when you need more heat. The other, and this makes a lot more sense, keep some smaller splits handy, that you can add without as much flare up. That might help.

As for the chicken, my favorite grilled chicken is really just some oregano, thyme, kosher salt and black pepper, all added to a marinade of sliced lemons and olive oil. Let the chickens marinade for a couple of hours, then grill until done. Real simple.
Nice suggestion! Like the squiggles instead of the blocks too!
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1

Last edited by CharredApron; 04-07-2013 at 08:29 PM.. Reason: spell like a 1st grader
CharredApron is offline   Reply With Quote


Unread 05-01-2013, 03:37 PM   #4
Oldyote
is One Chatty Farker

 
Oldyote's Avatar
 
Join Date: 11-24-10
Location: Duluth MN
Downloads: 1
Uploads: 0
Default

bump
__________________
2 Large Big Green Eggs, 1 restored Weber Performer in Green, 1 S-330 and 1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. Proud Member of the Zero's Club

CLICK HERE to visit the BBQ Brethren Throwdowns

"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."
Oldyote is offline   Reply With Quote


Unread 05-01-2013, 05:15 PM   #5
jonmhenderson
Full Fledged Farker
 
Join Date: 04-15-13
Location: Tennessee
Downloads: 0
Uploads: 0
Default

My pit is smaller as well.....I recommend putting an expanded metal fire grate near the top on some fire bricks, building a base of lump, then burning splits on top of that. There is no need to spend hours burning wood down to coals for a quick BBQ steak or two. I did a thread on last weeks cook that I will bump to the top so you can see my rig.
jonmhenderson is offline   Reply With Quote


Unread 05-01-2013, 05:18 PM   #6
jonmhenderson
Full Fledged Farker
 
Join Date: 04-15-13
Location: Tennessee
Downloads: 0
Uploads: 0
Default

It's the BBQ Loin Strips thread. Great views of my cooker on there.
jonmhenderson is offline   Reply With Quote


Unread 05-01-2013, 07:42 PM   #7
jonmhenderson
Full Fledged Farker
 
Join Date: 04-15-13
Location: Tennessee
Downloads: 0
Uploads: 0
Default

Photobucket is working now, so here's some pics of my small Santa Maria Pit with Argentine Asado cooking surface, and how I raised the pit fire with some expanded metal and firebricks:





jonmhenderson is offline   Reply With Quote


Unread 05-01-2013, 08:02 PM   #8
superlazy
is One Chatty Farker

 
superlazy's Avatar
 
Join Date: 04-16-12
Location: Trevor,wi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jonmhenderson View Post
Photobucket is working now, so here's some pics of my small Santa Maria Pit with Argentine Asado cooking surface, and how I raised the pit fire with some expanded metal and firebricks:





__________________
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
superlazy is offline   Reply With Quote


Unread 05-01-2013, 08:09 PM   #9
jonmhenderson
Full Fledged Farker
 
Join Date: 04-15-13
Location: Tennessee
Downloads: 0
Uploads: 0
Default

One thing I'm going to do this weekend is artichokes on the SM grill, Hitching Post style. We will see how that goes. As far as new recipes go, SM style is known for simplicity. If you have never tried to cook pork ribs and are into type A grill fiddling/adjusting, that will be an enjoyable afternoon for you! :-)
jonmhenderson is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2013, 10:18 PM   #10
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

I use small splits of wood and create a bed of coals which take me about 45 minutes. During that time, I have on the grill 2 foil wrapped bricks that are soaking up the heat. Put the chicken on and put a brick on top. Kinda like an oven. Sometimes I put the lid from a smoky joe or other small grill on top for an oven effect.
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:38 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts