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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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Old 02-11-2011, 10:07 PM   #1
martyleach
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Default Tri-Tip Santa Maria style in the BGE w/pron

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!
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File Type: jpg Left overs.jpg (76.7 KB, 198 views)
File Type: jpg On the grill small.jpg (71.8 KB, 201 views)
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Old 02-11-2011, 10:23 PM   #2
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That sure looks good to me. One of the things I have done with my kettle is build the fire unevenly to get a hot and cool side to the grate. I am not sure it can be done on a BGE.
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Old 02-11-2011, 10:27 PM   #3
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Yeah, I tried really hard to separate the sides, but it is kinda tough to do. Maybe on an XL. Maybe I could make a little thingy to pull the grill up and down.....
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Old 02-11-2011, 10:29 PM   #4
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I'd eat that...
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Old 02-11-2011, 10:30 PM   #5
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So that's what I smell outside!

It looks good Marty but sounds like you might have got a little bad smoke there.

Here's a post from BGE Tri-Tip that JD McGee cooked that I've found helpful with my BGE tri-tip cooks.
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Old 02-11-2011, 10:32 PM   #6
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Quote:
Originally Posted by martyleach View Post
Yeah, I tried really hard to separate the sides, but it is kinda tough to do. Maybe on an XL. Maybe I could make a little thingy to pull the grill up and down.....
If you'd like to be able to put a little more distance between the lump and your grill and still cook direct, maybe you should check out the adjustable rig.
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Old 02-11-2011, 10:39 PM   #7
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Thanks John! You da man.
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Old 02-11-2011, 10:46 PM   #8
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santa maria bbq outfitters thats where I got mine
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Old 02-11-2011, 10:49 PM   #9
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Quote:
Originally Posted by grillfella View Post
santa maria bbq outfitters thats where I got mine
Yeah, yeah... it's all about the money you know! Next trip down there I'm goin' to stop in and then I'm gonna stop in at Simply Marvelous in Ventura and then I'm gonna hitchhike home.....
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Old 02-12-2011, 12:03 AM   #10
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OK, Marty dropped off a few slices of his tri-tip for me to try.

Marty- it's no good. If you bring the rest over to me I'll properly dispose of it.

Seriously, it's quite tasty! Not too smokey for my pallet. Nice job!
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Old 02-12-2011, 11:46 AM   #11
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Quote:
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santa maria bbq outfitters thats where I got mine
I've got the big one on the trailer, but need one for the backyard, so I getting mine from them also. Can you say road trip
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Old 02-12-2011, 11:53 AM   #12
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Loving it on this side of The Big Pond!
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Old 02-12-2011, 12:00 PM   #13
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Looks great from here Marty!
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Old 02-12-2011, 12:08 PM   #14
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Looks great Marty!
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Old 02-12-2011, 01:54 PM   #15
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Thanks for the inspiration, I picked up one for tomorrow's dinner!
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