NoOne
is one Smokin' Farker
This isn’t the first cook (second) on the new Santa Maria, but we will call it the first official cook. I decided to keep it simple and honor the heritage of the grill with a traditional Santa Maria feed. Stared with a red oak bed of coals and on the menu we had...
Tri-Tip - rubbed with Pappy’s Red Lable
Wild Fork Pork Steak House Sausages
Pinquito Baked Beans - with a substitute of Pinto and Black Beans
Pico de Gallo
Tossed Green Salad - basic vinaigrette with goat cheese and dried cherries
Garlic bread
And a surprise at the end!
The first cook was spatchcock chickens and it was 40F with some solid wind and that was challenging. I think I’m getting the fire management dialed in, it is a very active cook and is a lot of fun. The weather was much nicer, but it still takes an hour to an hour and a half to get the coals ready for the cook. I started the fire at 3:30, guests came over at 5, food on at 5:10, beverage in hand at 5:11 and we were eating by 6:15.
Started with making the Pico.
I may have made the fire a bit too big to start.
Got the Tri-Tips on and the beans going in the cast iron.
Flipped the roasts at the 30 minute mark and put on the sausage and garlic bread.
After I pulled the roasts to rest, moved the sausage and bread over. Added some grilled chili rellenos (ohhh yeah!)
First Tri-Tip to slice. I have seen a few threads lately that says you can’t get a good crust on a Tri-Tip... BS! Look at that! It does help that the coals were melt your face hot, but damn that was as good a crust as I have ever gotten on a steak.
The sausages were our first order from Wild Fork Foods, we were really impressed, they came out great.
The beans were good, a little too sweet for me, so we will adjust the recipe next time. I have to say one of the added benefits to this grill is the ability to throw in the dutch oven with the coals. The first cook we made a sour dough loaf in the cast iron and it is a natural addition to the grill.
And finally the chili rellenos. This was a game day inspiration and it was awesome.
I never got a shot of my plate, after all that work, it was time to eat. It was a great meal and a very enjoyable cook. I’m learning a lot about the cooker, my timing was off just a bit on this one, but I should get her dialed in over the next couple of cooks.
Thanks for looking.
Tri-Tip - rubbed with Pappy’s Red Lable
Wild Fork Pork Steak House Sausages
Pinquito Baked Beans - with a substitute of Pinto and Black Beans
Pico de Gallo
Tossed Green Salad - basic vinaigrette with goat cheese and dried cherries
Garlic bread
And a surprise at the end!
The first cook was spatchcock chickens and it was 40F with some solid wind and that was challenging. I think I’m getting the fire management dialed in, it is a very active cook and is a lot of fun. The weather was much nicer, but it still takes an hour to an hour and a half to get the coals ready for the cook. I started the fire at 3:30, guests came over at 5, food on at 5:10, beverage in hand at 5:11 and we were eating by 6:15.
Started with making the Pico.
I may have made the fire a bit too big to start.
Got the Tri-Tips on and the beans going in the cast iron.
Flipped the roasts at the 30 minute mark and put on the sausage and garlic bread.
After I pulled the roasts to rest, moved the sausage and bread over. Added some grilled chili rellenos (ohhh yeah!)
First Tri-Tip to slice. I have seen a few threads lately that says you can’t get a good crust on a Tri-Tip... BS! Look at that! It does help that the coals were melt your face hot, but damn that was as good a crust as I have ever gotten on a steak.
The sausages were our first order from Wild Fork Foods, we were really impressed, they came out great.
The beans were good, a little too sweet for me, so we will adjust the recipe next time. I have to say one of the added benefits to this grill is the ability to throw in the dutch oven with the coals. The first cook we made a sour dough loaf in the cast iron and it is a natural addition to the grill.
And finally the chili rellenos. This was a game day inspiration and it was awesome.
I never got a shot of my plate, after all that work, it was time to eat. It was a great meal and a very enjoyable cook. I’m learning a lot about the cooker, my timing was off just a bit on this one, but I should get her dialed in over the next couple of cooks.
Thanks for looking.
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