Food Smokers and Smoking Tips/Tricks/Techniques

Greek style Lamb kabobs





24 hour marinade
1 oz EVOO
1 large onion
2 whole garlic cloves minced
juice from 2 lemons
2 tsp oragano
2 tsp thyme
1 tsp paprika
1 tsp cumin
salt and pepper to taste

 

A little chewy. I’ve had more tender ungraded meat from Walmart unfortunately. Great flavor otherwise!



Ran out of mesquite chunks the other day so used applewood. Definitely didn’t do it justice.

 

Got to make sure you cut Tri tips against the grain. Want be so chewy

 

Definitely tried to do that. Have to switch directions halfway through too.

 

Ya they hard to follow

 

2nd session went much smoother today... So I thought haha!

I sent my GF to pick up a rack of spare ribs yesterday to smoke today. Opened the package up early this AM and realized there was a lot more meat than a regular center cut rack of ribs. Apparently she picked up a packer rack, so I had to look up how to trim it down (def a 1st!).

Rubbed ribs down with some Dijon mustard and used the rub I made yesterday. Planned on doing the 3-2-1 method on them.

First 90 min I left them alone on 225ish and hickory. Next 90, I misted with 1/2 Apple cider vinegar and 1/2 apple juice every 30 min.

I took them off and wrapped them in aluminum foil with a 1/3 cup of apple juice and a tablespoon of butter on top and put them back in for 2 hours, staying around 225*.

So far, so good... Until I pulled them out of the foil. Smaller half rack looked amazing, but the larger half stuck to the foil and the bone side looked charred. I’m guessing all my apple juice boiled off and the sugars burned. Top half still looked great though!

Coated the top with some honey and brown sugar and put them back in to firm up and caramelize for the last hour. I had planned on running my temp to 250*, but decided to keep it down around 225* to keep the bottom of the larger rack from getting any worse.

Flavor-wise, they still came out great! They were definitely fall of the bone tender (I personally like a little more chew) and the GF and kids loved them. Even the “charred” ones were good!

Dad came over and fried up some cod fritters. We Air Fried some of the smoked chicken from yesterday and had some oven fried broccoli and baked beans to round out the spread!

I think next time, I may skip the foil. I think between the water pan and misting, they should keep moist enough. Or I may do more of a 3-1.5-1.5 method and shorten the steam time.

 

Tritip is usually cooked over red oak. Mesquite is a little strong for it. Sometimes i add a few hickory chunks to the oak.

Give it another try, it can be one of the best cuts of meat to eat.

 

I cook mine in the smoker for a bit then reverse sear over the coals in the firebox. We love them

 

I will have to try that. Where does one get red oak? I have access to some foothill oak trees locally but I think they’re all considered white.

Also I’ve cooked countless tritips.

All I’m saying this time is the $10/lb trimmed choice my wife picked up was chewy. I’ve had Walmart ungraded meat that was more tender.

 

Also I like mesquite

 

Me to for lots of meats. My favorite is post oak and pecan

 

I would think any oak will do. The traditional Santa Maria style uses coastal red oak which grows in Central California. I wouldn't think you would have a hard time finding it North of there. I travel up to Santa Maria about once a month for work so I usually stock up when there if needed.

 

Nice. I’m headed there end of March. I’ll have to check it out.

I went to school at UCSB back in the day and was exposed to the tri tip. Been a fan ever since!

 

Vons sells both chunks and splits if you only need a convenient amount to bbq.

 

Perfect. Thanks!

 

One more thing. While you are in Santa Maria and you really want to make it authentic get some Jockos seasoning. Vons sometimes has it but Albertsons (both in Santa Maria) always has it.

Jockos is a famous bbq place in Nipomo just North of Santa Maria. They have grass fed bone in rib eyes that are the best. Tritip as well.

They have a Santa Maria pit they cook on which influenced me to get mine. @Bigdaddy4760 When you gonna build yours?





It is just finely ground salt pepper and garlic powder but its cheap and together. I am always asked to get a few when I go up there for family and friends.

That said I recently found one I like better. It is available at my Costco, maybe others. It can also be bought at

$8 Kinder's Organic The Blend Seasoning (Salt, Pepper and Garlic), Premium Quality Seasoning, MSG Free and USDA Certified Organic, 3.5oz

Amazon.

Kinders The Blend. It is the same but more rough cut and has more garlic and less salt.

 

You should try some On Point.

 

x2

 

I put it on my Spam last weekend