I live in the Sierra Nevada foothills of California and have cooked tri tip over oak for decades. With that being said, I have added the butter, garlic, beer mop from this video and greatly improved the end result. I cook them on an offset then sear over the firebox, traeger if I am lazy, and the best is over the weber kettle with lump charcoal and oak. This video is the best online bar none in my humble opinion. Cheers and keep on grillin!
Love it!!! Brought back so many memories. I could taste the chicken and tri tip as I watched. I think next time you are in town we need to do a true Santa Maria bbq. Love you guys.
This is not how you BBQ SM style. My guy had way too much heat going. Them chickens got burned up. Also, traditional BBQ is not basted with beer. Dont use a hook to turn your chicken either, youll dry out that section. Happy grilling from the 805!
Agreed. If you cant hold your arm over the cook area for a few seconds, its too hot. 8 seconds would be a good temp. Too much open flame under the birds, I would be surprised if there was not a creosote or bright flavor. Start the fire in the middle, move it to either end and rake coals tas needed so you can lower the cook surface. You shouldnt be reaching up on a five foot high cook surface. I would start bone down to more gently introduce heat to the inner meat, flip to skin to finish. Baste with 90% water/10% salt. I would never baste with something I wouldnt drink, I would never drink a Budweiser, thats just me. I drink saltwater every time I snorkel. :)
@@BigHammerGarageweird I just watched a national BBQ/smoke champ pour beef broth on a brisket after pulling from the smoker, specifically to rehydrate. Even said it won't wash the bark/seasoning off because it's already set.
To protect your forearms from the heat and splash of the hot butter go to your local welder supply store and pickup some cloth arm sleeves they have elastic on both ends and they stay put
Do you put aluminum foil over the chicken allow them to retain moisture and then return them to the heat later it will act the same and you won't burn the chicken
I have tried both Suzie Q Tri tip seasonings...one has a lot for salt....too much actually....The regular is the one to use which is what I think you are using....nice video
I was born n raised Righetti high kid , used to cut meat at the ol’ Williams bros mkt, now I’m 52 and living in East Texas, we have great bbq in our pedigree…
Funny thing was I used to drive semi-truck for griley air freight, yellow transport, then usf Reddaway transport I recognize that company your at and loved the great people who I made friends with there up in paso California…
Deke got me started and I have refined it over time. Guess I forget not everyone gets to experience this type of cooking. I enjoy cooking almost as much as cars and fabrication.
@@BigHammerGarage I remember Deke, Barney, Bill, and my dad cooking together when I was younger. Really miss doing big Santa Maria BBQ. Don't see much like it in Oregon. Also learned most of what I know about cars from my dad and uncles.
Buy the peeled pack of tri tips. Seems to cost more but at the same time your time and, paying by the pound anyway, you wind up throwing money away with all the unwanted fat attached.
Exactly why I’ll watch a few videos before doing anything cooking related especially when I’m new to it. Even I know this inferno is way too much heat and no way of controlling temp with those flames
To be honest. I would moose my life not wearing long sleeve shirts. I thought they would make me feel hot. I work in the sun. I tried wearing low sleeve shirts. They actually work. I was shocked. Should try it once. Take your short sleep with you. But I don't think you'll need to change. Long sleeve is the way to go
Sorry I have dyslexia. I tried to better myself but don't always succeed. If you can look Over my misspellings. I often use auto correct and it doesn't always get it right either.
I appreciate the effort to do the cook and to post the video but I’m going to need to agree with some of the others here, that fire was to hot and all the meat got burnt. Also, if your paying client doesn’t like red meat, don’t slice it to finish it! My guy! I bet all that meat was dry. Cook it to the clients desires temp. and then let it rest before slicing it. I hope future cooks go better for you. 👍🏻
I see a whole bunch of food safety concerns. No gloves for raw chicken. Cross contamination on the utensils and touching everything after. Also no liner in the container? Just a little concerning.
Yes it is a 100% certain fire start and is burns completely away before you put any meat on. When you have a large scale cook to do with time constraints you can’t afford to have your fire not take light.
Credit for Trying . 1: Place wood in tee-pee is wrong, place wood in tik -tak -toe across. 2 : Wear Long Sleeves or long Gloves 3: Chicken skin down Wrong. SKIN is face up bone down. 4: Do not use golf hook to poke Chicken juice will dry use gloves or tongs. 5: Spray Chicken with either water or special made spray seasonings every 15min. 6 : tri-tip Looks over cooked . 7 : Tri-Tip should be flipped around 15min to 20min at 137 degrees removed then lets rest for 15min place in Large pot wrapped in foil special water seasonings at bottom of pot steamed . Meat will steam rest & cook tender soft . Education purposes. Im a 3rd generation SM Tri-Tip family. (Pitmaster)😊
So you only flip tri tip once 15/20 mins per side?I usually flip it 4 times 15m per side depending if I want less pink it’s just how I like it.but 45m will have a nice pink in the middle if you flip it around 11m 4x then let it rest for 20m.
Not to be a Cee U Next Tuesday but this ain’t a good representation of Santa Maria / SLO style “BBQ”. I’ve lived in the central coast my whole life and you’re not doing it right.
If you’re not a pro the worst thing you want to try to grill is chicken you burned that chicken up no thanks to much fuel and the beef is burned too you don’t know how to use that grill
I grew up on Santa Maria style BBQ born and raised in Santa Maria... now 44 in Oklahoma I still cook Santa Maria style the only way to BBQ
I live in the Sierra Nevada foothills of California and have cooked tri tip over oak for decades. With that being said, I have added the butter, garlic, beer mop from this video and greatly improved the end result. I cook them on an offset then sear over the firebox, traeger if I am lazy, and the best is over the weber kettle with lump charcoal and oak. This video is the best online bar none in my humble opinion. Cheers and keep on grillin!
Where from? I'm out of Sonora - Tuolumne county. I too cook a lot of tri tip in the Oklahoma Joe offset or on a gas grill. Can't beat it!
Probably the best Santa Maria Style BBQ video I’ve seen on RUclips! And I’m from Santa Maria. Great Job!
Wow, thank you!
🧢
Hey Tom, teach those boys in southern Utah how to cook! Hope you do a cookout on FabRats, that would be awesome!
You guys are Awesome!!! This video made my Friday great!!!
Love it!!! Brought back so many memories. I could taste the chicken and tri tip as I watched. I think next time you are in town we need to do a true Santa Maria bbq. Love you guys.
If I had access to a pit and wood up there I would 100% be down for that.
I thought this video was a GREAT ONE! Thank you for posting, I learned somethings.
Glad you enjoyed it. Thanks for watching!
Very cool vid. I love Santa Maria style BBQ.
Awesome job amigo. Loved it!
This was very helpful and I enjoyed all of your tips. Thank you.
I enjoyed watching this video it helped me a ton thank your food looks great
Thank u..I needed these bbq tips.. good stuff
My family is from and spent many weekends down there…love the SM BBQ…the beer is the secret! Great job!
Now just make a vid on the garlic bread…
Great video. Need more of these.
This is not how you BBQ SM style. My guy had way too much heat going. Them chickens got burned up. Also, traditional BBQ is not basted with beer. Dont use a hook to turn your chicken either, youll dry out that section. Happy grilling from the 805!
Agree with you, SM style is all dry rub
Agreed. If you cant hold your arm over the cook area for a few seconds, its too hot. 8 seconds would be a good temp. Too much open flame under the birds, I would be surprised if there was not a creosote or bright flavor. Start the fire in the middle, move it to either end and rake coals tas needed so you can lower the cook surface. You shouldnt be reaching up on a five foot high cook surface. I would start bone down to more gently introduce heat to the inner meat, flip to skin to finish. Baste with 90% water/10% salt. I would never baste with something I wouldnt drink, I would never drink a Budweiser, thats just me. I drink saltwater every time I snorkel. :)
Man, loved this video. Thank you.
Glad you’re with us !
Any reason why you did tri tip last? Always takes the longest for me at least
It allows the chicken to steam finish in the ice chest while the tri tip cooks
Do you pour beer over the tri tips when they are resting in the cooler like you did the chicken. Great video by the way.
No the beer will wash the seasoning off the beef and the flavors get diluted.
@@BigHammerGarageweird I just watched a national BBQ/smoke champ pour beef broth on a brisket after pulling from the smoker, specifically to rehydrate. Even said it won't wash the bark/seasoning off because it's already set.
To protect your forearms from the heat and splash of the hot butter go to your local welder supply store and pickup some cloth arm sleeves they have elastic on both ends and they stay put
This is how we BBQ in Salinas CA....yeah baby!!!
But you got a barrel of artichokes boiling too.
Do you put aluminum foil over the chicken allow them to retain moisture and then return them to the heat later it will act the same and you won't burn the chicken
Cool video. Got some good tips. Thanks for sharing g
For your arms burning try welder’s sleeves👍🏼
I like the video. Have you tried using welders glove to give you some protection for your forearms?
I have tried a few options however I change between tasks so quickly I forget to put them on. So I just embrace the suck. Thanks for the comment.
I have tried both Suzie Q Tri tip seasonings...one has a lot for salt....too much actually....The regular is the one to use which is what I think you are using....nice video
Noticed the Santa Maria isn’t lined with firebrick. Does it hold heat well? Thanks
This pit was a rental that the company we were cooking for. It works fine without the brick.
Very informative! Thanks
Enjoyed the cook.
Love it!
That looks good.
Do you make the beans and salsa too?
I was born n raised Righetti high kid , used to cut meat at the ol’ Williams bros mkt, now I’m 52 and living in East Texas, we have great bbq in our pedigree…
Funny thing was I used to drive semi-truck for griley air freight, yellow transport, then usf Reddaway transport I recognize that company your at and loved the great people who I made friends with there up in paso California…
Making me hungry and missing some good hometown bbq!
Deke got me started and I have refined it over time. Guess I forget not everyone gets to experience this type of cooking. I enjoy cooking almost as much as cars and fabrication.
@@BigHammerGarage I remember Deke, Barney, Bill, and my dad cooking together when I was younger. Really miss doing big Santa Maria BBQ. Don't see much like it in Oregon. Also learned most of what I know about cars from my dad and uncles.
Sir I can tell you are a stand up dude. Nice cook !
How much wood did you use for the entire cook?
Seven to 10 bundles and three or four larger logs. If you don’t have larger lights just bump the number of bundles a bit.
Zurn! Originated in Erie, PA!
This was an event at the Wilkins facility in California
@@BigHammerGarage very cool. I had a lot of friends who worked at Zurn, so it was neat to see the sign in the video. Nice job!
Zurn in the background must been paid for
Try using a longer handle on the brush.
Thanks for tips
Glad you got something from our video.
My favorite🙏🏾 #SantamariaBbq
Buy the peeled pack of tri tips. Seems to cost more but at the same time your time and, paying by the pound anyway, you wind up throwing money away with all the unwanted fat attached.
Do you know if your split logs are Red Oak?
The stuff we used this time was not. I do think red oak has a better flavor but the regular oak is a close second.
Very nice looking good
Exactly why I’ll watch a few videos before doing anything cooking related especially when I’m new to it. Even I know this inferno is way too much heat and no way of controlling temp with those flames
What looks good on paper is definitely not what is good for your self this guy has a lot to learn
I'm hungry 🤤
It was great !!
@@BigHammerGarage are you guys building that smaller grill?
Yes! We are going to have a video out fairly soon on how we build them!
@@BigHammerGarage fantastic
Welders shirt. You buy them 30 bucks at Harbour Freight
This man burned the whole shibang lol
Well thanks. Now I’m hungry
Wish we could cook for you all. Maybe someday.
Warning: this video contains images and sounds known to cause hunger! 😂😂😂
💯
Great if you like burnt overcooked chicken. Dude needs to be a bit more gentle with the flames.
You don't add butter or oil when the heat is ramping up you don't add oil or butter this guy is crazy does not know how to cook
To save your arms, try a longer handle on your mop
Fire was a little hot.
Do you want to burn everything this is your guy
😂
This guy just burnt everything supposed to be a professional what I just saw was not professional it was stupid
I don’t know what “black” means to you, to me it means “burnt”!
You can listen to about 2% of what he told you to do. Send this guy back to bbq school and fire him from the school bbq team!
Sorry my chicken doesn't look burnt on the outside
To be honest. I would moose my life not wearing long sleeve shirts. I thought they would make me feel hot. I work in the sun. I tried wearing low sleeve shirts. They actually work. I was shocked. Should try it once. Take your short sleep with you. But I don't think you'll need to change. Long sleeve is the way to go
Are you speaking Spanish?
@@billybaddewd1986 No just wanted to make sure Joe Biden can understand what I said
I cut grass and work in the yard in long sleeves myself so I can see what you mean. It actually helps a lot.
Sorry I have dyslexia. I tried to better myself but don't always succeed. If you can look Over my misspellings. I often use auto correct and it doesn't always get it right either.
Get yourself a bench to be able to base the chicken easier.
This guy just deleted my original post on telling truth about SM BBQ .
Why? 😅
Im from Santa maria 3rd generation my uncles history.
We are SMTri-tip
We don’t delete any of our comments! We appreciate any feedback our community has!
I would not eat one ounce of what this guy just cooked if you ate it you are definitely going to the hospital
Good looking cook brother! Lot of dumbass critics who have no idea what it takes to cook that amount of food. Food always looks different on camera!
I appreciate that
I appreciate the effort to do the cook and to post the video but I’m going to need to agree with some of the others here, that fire was to hot and all the meat got burnt. Also, if your paying client doesn’t like red meat, don’t slice it to finish it! My guy! I bet all that meat was dry. Cook it to the clients desires temp. and then let it rest before slicing it. I hope future cooks go better for you. 👍🏻
Thanks for watching
Dude burned that chicken and tri tip.
Yeah, that's a big NO THANKS with the way this guy cooks.. I'll stick with low and slow and reverse sear on an offset smoker instead.
He also doesn't know a thing about rendering fat trimmings, which he could have used to baste the meat; much better than using cheap beer.
@@nick_at_nite he put diced uncooked meat back on the grill. I’m from Central California and we cook tri tip with red oak. Nobody wants black tri tips
The moment he broke open matchlight charcoal, which is full of chemicals, I'm out!
I stopped watching the second you had charcoal👎👎👎👎👎👎 lazy
Burnt the chicken and the beef, put that chicken on way to early fire was to hot
I would not use this guy to learn how to cook anything p
I see a whole bunch of food safety concerns. No gloves for raw chicken. Cross contamination on the utensils and touching everything after. Also no liner in the container? Just a little concerning.
I'm trying to watch the video this guy just keeps failing over and over
Adding way too much moisture too early
match light charcoal? 😔
Yes it is a 100% certain fire start and is burns completely away before you put any meat on. When you have a large scale cook to do with time constraints you can’t afford to have your fire not take light.
By the time you trim all that fat off you should just buy choice or prime meat. The meat is way better. And I from Santa Maria class of 93 go Saints
The meat we used was choice Angus however the grade of the meat does not change the amount of the fat bark layer.
@@BigHammerGaragethat wasn’t bark. Bark gets built over hours and hours of low and slow. The hot and fast method there burn that meat. Sorry bro.
Class of 94 Go Warriors!
Save your arm…use welding gloves and a longer mop handle and a lower fire…
Credit for Trying .
1: Place wood in tee-pee is wrong, place wood in tik -tak -toe across.
2 : Wear Long Sleeves or long Gloves
3: Chicken skin down Wrong. SKIN is face up bone down.
4: Do not use golf hook to poke Chicken juice will dry use gloves or tongs.
5: Spray Chicken with either water or special made spray seasonings every 15min.
6 : tri-tip Looks over cooked .
7 : Tri-Tip should be flipped around 15min to 20min at 137 degrees removed then lets rest for 15min place in Large pot wrapped in foil special water seasonings at bottom of pot steamed . Meat will steam rest & cook tender soft .
Education purposes.
Im a 3rd generation SM Tri-Tip family. (Pitmaster)😊
So you only flip tri tip once 15/20 mins per side?I usually flip it 4 times 15m per side depending if I want less pink it’s just how I like it.but 45m will have a nice pink in the middle if you flip it around 11m 4x then let it rest for 20m.
Not to be a Cee U Next Tuesday but this ain’t a good representation of Santa Maria / SLO style “BBQ”. I’ve lived in the central coast my whole life and you’re not doing it right.
No way your from Paso? I found you though FabRats. I'm from Nipomo... small world!
We lived in Paso Robles until July. However we love Utah
There was a typo in the video title; should be "How NOT To Cook Santa Maria Style BBQ"
You lost all credibility with that match light and weak wood
Slowest video ever hahah
This was a master class!
If you’re not a pro the worst thing you want to try to grill is chicken you burned that chicken up no thanks to much fuel and the beef is burned too you don’t know how to use that grill
Huh
@@Matterhorny you road on the short bus if you don’t understand move around
@@Rocksblowspark312you rode that bus.
Don't get off.
@@Rocksblowspark312holy crap do you wear a hockey helmet to the grocery store?
I agree he’s a non pro
budwieser makes it taste like crap
Does it really
@612 secret ingredient. Me j left the channel. Good bye!!! No amheiser bush products on my bbq