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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-13-2010, 11:07 AM
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#1 |
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is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Santa Maria Style TRI-TIP & Potato w/ Competition Style Corn
Made my weekly Tri-Tip dinner last night. The Tri-Tip was rubbed with The Rub Co. Santa Maria Style Rub. The potato I cut slices in, hit it with some butter and Santa Maria Style Rub, wrapped in foil and tossed in the oven. I gave the corn a nice dusting of The Rub Co. Competition Style Rub and tossed on the grill.
I cook my tri-tips direct until I get a nice crust on both sides and then move indirect for the rest of the cook if need be. I shoot for 130* internal and let rest for at least 10 minutes under foil before cutting. I personally don't do a reverse sear because you can easily overshoot your target temp if your not careful. In addition, you might not be able to build a nice crust if you start searing too late. Right, wrong, or indifferent, that's my $0.02.             
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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08-13-2010, 11:12 AM
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#2 |
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is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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Now there's an idea "weekly Tri-Tip dinner!!" That looks like some good eats right there!!
 Ryan, your rubs are next up on my "must try" list. Gonna have to pick up some of the Santa Maria, as I do love me some tri-tip also!! Dang, I'm hungry now!!!
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[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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08-13-2010, 11:25 AM
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#3 |
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is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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Very nice tri tip. Love what you did to the corn and the potatoes. Great meal great job
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Weber 22.5" Weber Smokey Joe UDS is done and cooking  UDS #2 is done and cooking  Walker I BBQ because it is just so PRIMAL 
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08-13-2010, 11:27 AM
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#4 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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Nice groceries, Ryan!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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08-13-2010, 11:28 AM
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#5 |
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somebody shut me the fark up.
 
Join Date: 04-02-09
Location: San Antonio, TX
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FANtasTIC!!!!
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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08-13-2010, 11:48 AM
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#6 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Now THAT's what I'm shooting for! Hopefully my version 3.0 will hit your mark. Thanks for the info.
I'm mixed on the reverse sear also, I like being able to creep your way up to your target temp and nail it. Not sure how I'll do the next one. Excellent post!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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08-13-2010, 11:50 AM
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#7 |
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is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
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Just got your Co. email this morning displaying your new rubs and will be ordering some especially the santa maria and the competition. Haven't tried Tri Tip yet but will be looking for one this weekend.
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Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD |
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08-13-2010, 11:53 AM
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#8 |
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is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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I agree. Absolutely fantastic!
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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08-13-2010, 12:16 PM
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#9 |
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is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
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Looks like you nailed that Tri tip. I think I know what one dinner will be this weekend......
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MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
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08-13-2010, 12:20 PM
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#10 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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YUM Looks perfect
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08-13-2010, 12:21 PM
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#11 |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Great lookin meat, there.
Yup.....THAT's what I'm doin' tomorrow for sure.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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08-13-2010, 12:36 PM
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#12 |
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Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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Hmmmm, haven't had Tri-Tip in a while. Gotta get some after seeing that. Nice job!
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DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck |
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08-13-2010, 01:37 PM
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#13 |
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is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Thanks guys, dinner was thoroughly enjoyed! Growing up I probably had tri-tip once every couple weeks for dinner (sometimes more), now I cook it for my family every week or two and never get sick of it. I don't know what it is about that cut but it is FARKING GOOD!!!!
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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08-13-2010, 04:06 PM
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#14 |
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is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Man that looks really good Ryan...I need to get an order sent over for some of that santa maria rub as well as the others. I was wondering how the vertical cooker is holding up for you. Did you figure out any mods for it?
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08-13-2010, 04:14 PM
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#15 |
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is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Rob - The closest store to you who sells our rub is Brees Meats in Garden Grove off Valley View and Chapman. The vertical works good! I put a clay tile on top of the heat deflector and raised the charcoal basket which helped a lot. I am cooking tri-tip and pulled pork tomorrow at Tanaka Farms in Irvine so I'll plug it into the trailer hitch and take her with!
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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