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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 06-24-2011, 08:14 PM   #1
smokeyokie
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Default Tri Tip done with Oakridge Rub Co Santa Maria...w/pron!!check it out

Ordered some Oakridge rubs and one of which was the Santa Maria rub.....Brethren!!! Farking Awesome!!! Folks you gotta get you some of these rubs (shout out to kcmike) any way look at my pix. Tri tip, rubbed with EVOO, ORR Santa Maria rub, and cooked on kettle with hickory chunks ...Thanks for looking
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Old 06-24-2011, 10:29 PM   #2
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that looks great!I bought some tri-tip on thursday. And earlier in the week i got a sample pack of oak ridge rubs. I am planning on making it tomorrow. Pretty much the exact same thing.

What time and temp. you use?
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Old 06-24-2011, 10:40 PM   #3
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I did it in my kettle, set up indirect with kingsford B/W and hickory chunks... I did not set a temp gauge for the grill surface since the meat was away from heat but I did pull at 130 IT and tent with foil for 10 minutes then cut... was really tasty... I think you will be happy the the oakridge rubs I have used the secret weapon and the game bird already and like those alot,but the Santa Maria is great!!! and I am very pleased with the flavor profile...best of luck!! let me know how yours turns out
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
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[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
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[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
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Old 06-24-2011, 11:08 PM   #4
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will do. thanks. You pics make it looks so good I want to make it now.
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Old 06-25-2011, 07:09 PM   #5
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Quote:
Originally Posted by smokeyokie View Post
I did it in my kettle, set up indirect with kingsford B/W and hickory chunks... I did not set a temp gauge for the grill surface since the meat was away from heat but I did pull at 130 IT and tent with foil for 10 minutes then cut... was really tasty... I think you will be happy the the oakridge rubs I have used the secret weapon and the game bird already and like those alot,but the Santa Maria is great!!! and I am very pleased with the flavor profile...best of luck!! let me know how yours turns out
I posted mine here:

http://www.bbq-brethren.com/forum/sh...61#post1686561
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Old 06-25-2011, 07:22 PM   #6
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Looking great! Nice looking TT.
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Old 06-26-2011, 10:37 AM   #7
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Damnit! All you guys cooking Tri-tip and making it look FARKING AWESOME... I'm going to have to go get some tri's and cook some more up!!!


Mike
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Old 06-26-2011, 10:44 AM   #8
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thanks, it got eaten in a hurry!! really like your rubs getting ready to do whole chickens today one with secret weapon and one with the game bird/chicken... I post a thread later with pix
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[SIZE=3]maverick ET 732[/SIZE]
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Old 06-26-2011, 11:15 AM   #9
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Quote:
Originally Posted by smokeyokie View Post
thanks, it got eaten in a hurry!! really like your rubs getting ready to do whole chickens today one with secret weapon and one with the game bird/chicken... I post a thread later with pix
Awesome!

On little trick on those chickens, oil up the skin-side lightly with olive oil before applying the rub....

Another trick is to spatchcock (butterfly them)...


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Old 06-26-2011, 11:22 AM   #10
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Quote:
Originally Posted by kcmike View Post
Awesome!


Another trick is to spatchcock (butterfly them)...


Mike
we think alike the chickens are butterflied and in the brine, smoker is heating up!!! thanks
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[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
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Old 06-26-2011, 11:36 AM   #11
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Quote:
Originally Posted by smokeyokie View Post
we think alike the chickens are butterflied and in the brine, smoker is heating up!!! thanks
Right on, I just starting doing them this way earlier this year. I'll never cook a whole chicken any other way.
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Old 06-26-2011, 11:42 AM   #12
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Looks tasty!
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Old 06-26-2011, 01:15 PM   #13
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Man I gotta tell ya that looks so good and here I am with my ham sandwich for lunch (although its really good it AIN"T Tri-tips!). I bought 2 TT's Friday and intend on cookin em up along with 2 Flat iron steaks on Monday. I'll be handing off the TT's to 2 of my neighbors (they are TT virgins) who do a lot for me out here in the country. One keeps my horse pasture brushhawged and the other brushhawgs my rocky roadside ditch and both help in the winter with snow plowing my drive and the main road we all use to get to town. Thanks for the inspiration and for making my lunch today less enjoyable! Nice PRON!
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Old 06-26-2011, 03:40 PM   #14
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Nice work! Here's mine from the weekend with the Oakridge



It was maybe just a little more medium the I was going for, but taste fantastic!!
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Old 06-26-2011, 04:14 PM   #15
smokeyokie
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nice job how did you like the Oakridge rub? I thought it was fantastic!
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
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