Hey T-Roy…as always, a great video. A few corrections from our ranch in Paso Robles; for traditional Santa Maria (SM) Grilled meat, you MUST use Red Oak. Red Oak burns smoky and imparts a flavor that is unique to the varietal. Also, when you grill with a SM Grill, you are actually cooking the meat more by the smoke rather than the heat. Typically, you hold your hand over the top of the adjustable grill surface and when you can hold your hand comfortably until the count of four (4), that is the perfect height above the coals. You raise and lower the grill surface as the heat rises and drops to maintain the 4-second count. A tri-tip will typically take 1-1/2 hours to grill. The inside will appear rare, but it not; that’s because it is “smoked” and not cooked fully with heat. For those that desire a real Santa Maria Grill, they are available at Home Depot, Lowe’s, and from www.santamariagrills.com/ LOVE your videos...thanks for sharing your knowledge with us. We have a custom built SM Grill at the ranch. The photo shows two (2) 3” Center Cut Filets that are just about done (75-minutes) and you can see how high the grill is above the Red Oak coals still. BTW: they were amazing last night.
Hey Rus, thanks brother!!! I'm really diggin' this Santa Maria grill attachment. It is very well made and the flavor of the meat is phenomenal. You know I had to throw some Cayenne in the mix brother!! Good stuff on grilled beef!! LOL Hope to see you again soon!!!
Very nice job on the tri-tip T-Roy. The It's Incredible rub.......wonderful!!! Definitely looking forward to seeing more great food using the Santa Maria.
Glad to see this video. I love the design of this weber accessory. Hoping to add one to my arsenal pretty soon. I think this was a great display of it's all wood cooking capabilities. Thank you, T-roy, for cooking responsibly!
One more thing Troy, I just got my 18.5 Santa Maria accessory today and I cooked a prime tri tip from Costco on it I've also cooked one Low and slow on my Cheyenne and it was fantastic. You're right about this accessory, very well built!
Man I love a good Tri Tip. Really like that grill. Over here on the West coast Tri Tips grow on trees. You can find them in any grocery store. Good job Troy.
I loved the Santa Maria Grill the first time I saw the BBQ Pit Boys using it. So awesome to see that you got one Troy! And that tritip looked awesome! I need to call my butcher to see if they can get me one. Great video T-roy!
Hey brother Rich!!! Yeah man, the Santa Maria grill sure can make some fine tasting BBQ! Hope you and the family are all doing well. I appreciate you stopping by brother!!!
I dig the new grill. Great addition to the kettle. I haven't been a fan of Mesquite since I got sick binging on BBQ chips. That was 40 years ago and I still have flashbacks. LOL
Hey there Troy, as soon as I saw you and James take the Santa Maria grill accessory out of the box, I went to Gabbys Grills and ordered one, along with the steel griddle. I've been waiting to see you use it. The tri-tip looked delicious. That looked so easy to do (at least you made it look easy). Gotta love this accessory. I'll be doing some chicken on it this week. Great video. Thanks-Phil
Glad you got one Phil. I'm gonna be cooking some chicken on it very soon!!! I'm sure you'll love the flavor of the meat cooked on that Santa Maria grill. I'll be checking out your videos cooking on yours!
I grew up in Santa Barbara, CA (over the hill from Santa Maria) I have found after decades of grilling hundreds of tri-tips that 45 minutes is the "magic time" for a medium rare roast. I never check my temps but pull them off at 45 minutes. Works 99% of the time!
I've been doing a reverse sear on them lately just to try something new. But I agree 45 mins is about the average time to cook one perfect. I always check mine at 40 mins just incase.
Oh nice brother!! Grillin' goucho style. Yeah, we stole some of the nice weather form you guys lol. Its been in the 60's up here the past couple days. Nice enough I was able to uncover the offset and smoke up a couple of St. Louis style ribs. They definitely hit the spot! Nice job buddy and i'll catch you on the next vid.
I had a blast making this video brother Daryl. Cooking over real wood brings back fond memories and the flavor cannot be beat!!! Hope to see you again soon brother!
Looks great. That grill attachment looks like a ton of fun. What are you gonna do on that next? I've seen chicken legs cooked on them, although I admit, I usually see tri tips on them exclusively
This St. Maria attatchment was really interesting! Yessire you really got a good looking tritip off it. I sure hope that the st. Maria will be exported to europe.. Cheers and thanks for another fine video brother. .
Whoa Troy, when this video started and you were in a coat I thought we were in the middle of an ice age. Stay warm down there man! Just checked out RootBoy's try-tip video and here you are cooking up a mighty fine sink of beef down in the Heart Of Texas. That Santa Maria is very cool, has to be fun to cook on.
T-Roy! A good part of the tenderness is how you slice the meat. Do it against the grain (2 different directions on a tri-tip, so you need to look at the grain change to figure it out) at an angle (I think they call it "on the bias"). Basically shortens the muscle fiber and makes a big difference to the finished result regarding tenderness. Have fun!
Hey, T-Roy, keep and eye on your aluminum dampers at the bottom of your kettle when using real wood. I have read some folk online say their dampers have warped when burning real wood. Happy cooking.
Thats a pretty cool grill you got not exactly Santa Maria Style with out the Oak but looks pretty dam good Im from Santa Maria and we do BBQ thats what we do
You are always welcome brother James!!! In fact, I have a "thing" going on here March 14th if you are available to join us!!! Text me and I'll fill you in!!!
Looked great, Troy! Interestingly enough I heard this morning that folks in Houston are using red oak because it’s available. News to me. I though y’all just used post oak or mesquite. Cheers!
Oh wow, that looks amazing, Troy !! I've been looking forward to this video ever since I saw you and James unbox that bad boy. The "It's Incredible" has become my favorite go to steak seasoning, I like to hit it with a little more cracked black pepper.....it sure is some mighty fine seasoning !
Hey Troy this is Rob from @BBQPITDOG........Can't wait to try this. I have one on order to be delivered 2/21/2018. Thanks Troy for the lesson!! Great Tri Tip!!
My five year review on a 22 in. Gabby I bought. Initially one of the side welds was at too much of a 90 degree angle and popped out of the slot when the grill is raised. I can deal with that, but the spun iron will warp after a while. I got my money's worth out of it, but will not buy again. There's similar and better stuff out there.
Hey Troy I'm so glad Tri-Tips are abundant here in California :-) Yours turned out excellent :-) Awesome knives :-) Now I'm hungry,thanks a lot :-) An Extra "BIG" thumbs up :-) Tell Karen we said hello :-) ROCK ON!!!!!!!
What's up my brother Fred!!!! We can only get Select grade Tri-tip here right now. I'm wishing I could find some Prime Tri-tip. That Santa Maria grill cooks awesome!!! I love the flavor it imparts into the meat. All my best to you and Joi. Rock On bro!!!
Nice video and a good cookup of the tri-tip. That looks good. Next could you show the right way to cut a tri-tip? And I don't mind the windlass squeaking, just save some of the fat cap and rub it in there.
Love the videos T-Roy. I live in the Houston area and no one down here sells tritip. I had it out in California when I working there years ago. I've been told it's like a sirloin steak or roast. As to the cooking apperatiss, ever looked into Hasty Bakes made in Tulsa OK? Probably the Rolls Royce in pits, smoke, grill and roast. The fire box moves not the grill and it not a add-on. Keep the vids coming
T-Roy, I saw your video. I grew up in the Santa Maria Valley and have grilled tri-tip more times than I can count. I think you did a great job but I have a couple of "tips" pun intended that I would like to pass on to you and the viewers of your channel. I noticed you stuck the meat thermometer in several times. Every time you pierce that meat you are letting juices escape, for a piece of meat that size (3 lbs.?) it will take at least 45-50 minutes to get to temp. I am not a proponent of flipping the meat over and over again during cooking. This is why the SM style adjustable grill is so perfect. Also, I can't stress enough the importance of two things once your meat is ready. Let that puppy rest at least 15-20 minutes, that way the juices will distribute through the meat, and cut against the grain. There are RU-vid videos that show how you do that. Believe me it matters!Now, all you need is some macaroni salad, some pinquinto beans ( only grown in the SM valley) and buttered garlic bread. Salsa is acceptable and encouraged but no self respecting tri tip grill master would ever put steak sauce or BBQ sauce on tri-tip. Top it off with strawberry shortcake and you have the classic SM style tri-tip BBQ dinner. Actually classic Santa Maria style BBQ is cooked with blocks of top sirloin, ooo wee that's good eatin'. Have a great day and keep on grillin'
TROY!! MEATHEAD seriously needs one of Those, but I don’t have a Kettle. I can probably still make it work on my cinder Block Pit. It looks sturdy enough.
Junior has done that before. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zdImyJn1D2c.html Great cooking device even if you don't have a kettle grill!
Nice to see Tri Tip cooked the Santa Maria way. I prefer Tri Tip over brisket. So much healthier so more tasty. Just the right amount of smoke. Use Susie Q over red oak.
Curious, the grate looks very stable in the center with the lift risers on each side. How stable is the grate if the meat is moved off-center to the outer sides away from the risers? Hope the question makes sense. Great vid as usual, that meat looked fabulous!
Great video as always Troy. I'm curious how a chuck roast would turn out cooked on this..... I guess you'd have to wrap it or put it in a aluminum pan so it wouldn't dry out but I bet the true wood fire would give it an incredible flavor. Sorry, thinking out load haha. Cheers buddy
Love the videos, Troy! Wondering if the Santa Maria Grill can be used on the lower bowl of a 22" Weber Smokey Mountain? Just using the lower bowl for the logs and putting the Santa Maria Grill on top. With the way the lower bowl lip is raised to fit the middle section of the Smokey Mountain, would that interfere with the Santa Maria sitting on it?
That thing is so cool! Can you get the squeak out if you oil it? That tritip looked killer. Did Karen approve? (I'm pretty sure Andy Olsen is going to be by at any moment to give me a hard time for commenting and not buying it now... I'm still researching! lol.)
I need to throw a little Olive oil on the part that moves the grate up/down. It's all good. It's new and I love it!!! LOL Yeah, Andy's gonna rip you a new one!! LOL
Hi T-Roy cooks, if you cook with the flames kissing the meat or if you add wood half way when you cooking, will it give the meat a stronger smoky flavor versus cooking over embers? Thanks
Beard looks great! That type of grill has alrways made me wonder why it's better than the traditional Weber setup. Doesn't it lose allot of heat and smoke?
The Sta Maria grill attachment for a 22” Weber kettle grill looks good but pricey ($230). Costco at least in Southern California sells an actual Sta Maria grill for $299 (20”x30”grate)
Not sure if that costco SM grill is worth the space it would take up plus you need to add firebricks to it to make it work reasonably well . If you want to get a dedicated SM grill and plan on using it a lot, you will spend at least a grand. More if you want a true Argentinian grill, which an SM grill is based off of. If, however, you want to cook tri tip sm style every so often, an SM attachment will perform sufficently well. I ve cooked on SM grills when I lived in CA but now that I'm back in bbq meca NC, my Gabbys attachment is sufficient for the few times I want an SM style tri tip .
That southern came out of you when you said it needs some WD-40😂We think that stuff will fix anything, like duct tape😂Old folks say it cures arthritis😂Love that accessory, gonna have to find a spot to store it before I buy one. Thanks for sharing 😃
