Thanks! Ideally 130-135 is a good temp to pull and rest. You can even pull at 125 because once it rests, the internal temp will come up. Definitely important to let it rest a good 10 min after you pull it.
Coming from Santa Maria myself, good job brotha! Here in SM we buy them buy them by the bags which usually come with 5 or 6 tri tips at 2.99 a pound per bag, but when summer hits, they're usually on sale for 1.99 a pound and red oak is everywhere !
Wow $7.99 a pound! We’re lucky here in SM and buy it on sale for $2.49- $2.99 a pound It’s seems like butchers or grocers gouge prices on cuts that become popular for example flap meat or carne ranchera used to be sold here for cheap just like Tri Tip but now it’s like 6-8 dollars a pound.
Always good to season a new grill by burning off anything from the manufacturing/build process. Just do a fire and brush the grill down and oil it after it gets nice and hot, oil it down once it's cooled off. The best thing you can do for any grill is just take care of it; keep it clean. A little cleaning after cooking goes a long way! I oil my grill with vegetable oil spray before and after use. Also, don't leave old ash built up in the grill. Having the firebox clean helps to have real nice, controllable wood fires with good air flow.
I grill for a total cook time of about 45 minutes. I move them in and out of direct fire. 25-30 min grilling over direct fire, flipping every 3-5 min and then indirect or warm side for 15-20 more minutes.
I use direct flame, live fire, to cook the meat, so it's not a hot and cold side like you might be thinking on a Weber grill or something. I set the grill up to have one side with fire and flames kicking up like crazy through the grill, cooking over good clean burning logs. I get the beef in and out of the flames to build that crust. If it flames up too much, I'll move to the cool side of the grill, the side where the flames are not kicking up. Let's the meat rest for a minute. It's a fine line between building a good crust and getting your meat charred. This works especially well for a big cut like tri-tip, but I do this for big ribeyes and grilled pot roast also. There's a time to raise the grill, that's usually at the end to bring the tri-tip or steak up to the final internal temperature.
That is a Dexter Basics 12”, sometimes called a breaking knife because it makes quick work of large cuts of meat. Probably about $40-50 bucks. Dexter makes great food service commercial knives.
Cooked Beautifully I've never had tri tip its now on my to try list. Thankyou.
This is all that is needed for Santa Maria style BBQ…. Salt pepper and garlic salt. This video is correct.
That’s a nice Santa Maria Grill where did you purchase it at there hard to find? And nice job on your video 👍
What pull temp are you usually aiming for? Great looking cook.
Thanks! Ideally 130-135 is a good temp to pull and rest. You can even pull at 125 because once it rests, the internal temp will come up. Definitely important to let it rest a good 10 min after you pull it.
Coming from Santa Maria myself, good job brotha! Here in SM we buy them buy them by the bags which usually come with 5 or 6 tri tips at 2.99 a pound per bag, but when summer hits, they're usually on sale for 1.99 a pound and red oak is everywhere !
That's a great price! Seems like the price has been all over the place and high recently here in Northern California.
How much is a cubic foot of red oak in S.M?
@@guillermoparedes6450 My dad and I usually go half on a full cord for about, $150-$175. Also, it’s cured.
Lunardis. Bay area!
Yup! LOL...I was thinking the same thing!
Nice video, brother! Love that you include your family in there.
Wow $7.99 a pound! We’re lucky here in SM and buy it on sale for $2.49- $2.99 a pound It’s seems like butchers or grocers gouge prices on cuts that become popular for example flap meat or carne ranchera used to be sold here for cheap just like Tri Tip but now it’s like 6-8 dollars a pound.
Question? Do you have to do a season break in of the grill before your first use?
Always good to season a new grill by burning off anything from the manufacturing/build process. Just do a fire and brush the grill down and oil it after it gets nice and hot, oil it down once it's cooled off. The best thing you can do for any grill is just take care of it; keep it clean. A little cleaning after cooking goes a long way! I oil my grill with vegetable oil spray before and after use. Also, don't leave old ash built up in the grill. Having the firebox clean helps to have real nice, controllable wood fires with good air flow.
16:40 Leon Bridges in the back round is a perfect match with tri-tip
Did you move tri tips to the warm side of the grill for 15 minutes each side.? You only shows us part of the grill
I grill for a total cook time of about 45 minutes. I move them in and out of direct fire. 25-30 min grilling over direct fire, flipping every 3-5 min and then indirect or warm side for 15-20 more minutes.
Just saying why did you need a hot side and a cool side why not use the grill for what it is and by crank it up away from the heat
I use direct flame, live fire, to cook the meat, so it's not a hot and cold side like you might be thinking on a Weber grill or something. I set the grill up to have one side with fire and flames kicking up like crazy through the grill, cooking over good clean burning logs. I get the beef in and out of the flames to build that crust. If it flames up too much, I'll move to the cool side of the grill, the side where the flames are not kicking up. Let's the meat rest for a minute. It's a fine line between building a good crust and getting your meat charred. This works especially well for a big cut like tri-tip, but I do this for big ribeyes and grilled pot roast also. There's a time to raise the grill, that's usually at the end to bring the tri-tip or steak up to the final internal temperature.
Awesome TRI-TIP brotha 👌
Where did u get that knife from?
That is a Dexter Basics 12”, sometimes called a breaking knife because it makes quick work of large cuts of meat. Probably about $40-50 bucks. Dexter makes great food service commercial knives.
That was A LOT longer than it needed to be.
I could watch tri-tip grilling over live wood fire all night long!
Shit was rare af lol
Med Rare! Never over-cook tri-tip, you lose the tenderness!
125* my guess, perfect med rare