Food Smokers and Smoking Tips/Tricks/Techniques

Santa Maria roast. Triangle roast....tri tip.

I'm from California, but have heard that tri tip isnt really used much on the other side of the country.

 

Yes, Santa Maria Tri Tip. AmazingRibs.com has a good recipe. They refer to them as "steaks", but Ive only used what they call a "roast" in Seattle area. One cut about 2 - 2.5 pounds...

http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html

Starts out like this...



Ends up like this after one hour (max) smoke and then 5 minute char session over very hot coals...

 

Y'all ever done SPG on ribs?

 

I'm about to ship you one!

Never tried tri tip??

 

Yes

 

Read up on how to slice it, kinda weird cut with grain going two diff directions.

 

I did my last batch with SPOG (salt/pepper/onion/garlic) for the first time. All times before it was a big production to put together a rub of a dozen or so different spices. Gotta say, SPOG is better. You can taste the ribs and the SPOG enhances it, rather than overpowers or change the flavor. I toss in a little paprika for color but that's it. In fact, I have 3 racks on right now with just SPOG (SPPOG?). Try it.

 

Not my pic:

 

That's the pic I used! Thanks for that, think you posted it originally.

 

How I'm getting down tonight!

 

Btw, this is the exact rub for SM Tri Tip... Some just go with SPG equal amounts, but an equal amount of Paprika and a half amount of onion powder works very very well.

 

Alright, I gotta ask it since I haven't seen anybody else ask yet...

Hanging the meat like that, isn't there a pretty good chance it will pull right off there and fall down into the smoker once it gets nice and tender??

Maybe I'm missing something lol Either way, you've been making some damn good looking food on that thing

 

Valid point. However, tri tip doesn't get fall apart tender, and I think hanging it far enough down ensures it won't.

Ribs....those I wonder some times. And on those, they cook well and part of the tenderizing is wrapping and resting for at least 30 min.

 

Have wondered that myself

 

He's def right about Tri Tip... It doesn't get fall apart like low and slow, not in there long enough. Idea is to get heavy smoke into it quick and then sear high at the end. Tastes and feels like the best tenderloin you ever et.

 

I've just seen him put fish and all sorts of stuff in there I'm pretty sure. Guess if you're watching it you'll know before they go haha

 

So you're watching me? Awkward!

 

I watch everyone on this thread muhahaha

Actually, if you didn't have such a unique smoking device I probably wouldn't remember as well lol

 

"Less fancy pants!"

 

How do you monitor temp in that thing? Or do you?