PICS--Santa Maria Smoked/Grilled Tri Tip

Direct. Trying to get some sear on the tri tip once I've got it close to temp in the smoker.

Hope you enjoy.

Pags, looks like you cut off the fat cap on these is that correct? I've seen various recipes that call for leaving it on as well as cutting it off before cooking. One even said to cut it off, but lay it on top while cooking.

Sorry to take so long to get back to you. Been gone most of the day. I did very little trimming since the meat was trimmed fairly well.

You've already smoked your tri tip by the time I saw this. And you did just fine.

quote:

Originally posted by Pags:
Sorry to take so long to get back to you. Been gone most of the day. I did very little trimming since the meat was trimmed fairly well.

You've already smoked your tri tip by the time I saw this. And you did just fine.

I don't have any White Oak but have some Red Oak from a bar i made in my basement would that work?

Perfect. That's what they use in central coast California. Actually, red oak coals direct and indirect on the grill. I use white oak. Smoke then grill and mop.

Thanks Pags

Just got done with dinner. Santa Maria Tri Tip, My Wifes green beans (cooked in bacon, onions, and mushrooms), baked potato, and toasted Rosemary and Olive oil bread. I am a stuffed happy camper.

Sorry for the quality of the pictures. My camera got dropped, and has to go back to Canon.

Looks tasty Mike.

Pags, I made a tri tip using your rub above for my mother's birthday yesterday. Started in the smoker and finished on the grill at around 130-135 IT. It was wonderful. No pics because we were too busy eating. My 14 year old son told me we should make it once a week. Really good stuff.

Awesome. Glad you enjoyed. Most I've served it to, also enjoy it quite well.

That rub is very good and quite special. I encourage folks to try it on other roasts. Even thought about using it on my next brisket. Just to see.

wow, looks mighty tasty!!!!

Pags, you just keep comin' up with great recipes.
Well, I'm Baaaack. Arm feeling a lot better- started physical therapy and what better PT than smokin'. Startin out with small pieces of meat and I'll work my way up as I can lift more.

Did some smoked almonds the other day (also your recipe)

Tried the Santa Maria Tri Tip today. Absolutely great. Definetly a "to keep" recipe





We gotta keep meeting like this!

Que'n RN. That looks spectacular. Nice pictures and glad you enjoyed.

Pags, I've been thinking about this tri tip. We really enjoyed it. Have you ever tried cooking venison back straps with the same method? I am thinking I may try it soon. I think I will marinate the backstraps, then cook using your tri tip rub and method.

No. I haven't tried the venison, but I think it would work just fine. I really like the Santa Maria Rub. The marinade sounds like a good idea. Venison is drier...maybe a brine would also help.

quote:

Originally posted by Soleman:
Pags, I've been thinking about this tri tip. We really enjoyed it. Have you ever tried cooking venison back straps with the same method? I am thinking I may try it soon. I think I will marinate the backstraps, then cook using your tri tip rub and method.

Let me know how it turns out, I've got some in the freezer as well. I'm thinking a brine might go good with this as well.

I haven't brined red meat, do you use a regular brine? I have used Smokin's basic brine recipe from the 101's on chicken and turkey. Is this what you would use on deer? For time in the brine, use the same time as you would on pork chops?

I may try one backstrap in brine, and one in marinade, and compare results.

I know nothing about venison...only ate it a couple times. Just seems brine works on poultry and pork, couldn't venison benefit from it. Isn't a brine one more step beyond marinade? That said, do what you think is the wisest choice.

Did a quick search and actually found quite a few hits for brining backstrap. Here's one that sounds pretty good...

http://www.liveoutdoors.com/hu...0-venison-back-strap


1 Gallon of Water (could substitute ¼ gal of water for apple juice too!)
¾ Cup of Salt
½ cup of regular (not reduced sodium!) soy sauce
¼ worchestershire sauce
½ cup of brown sugar
½ cup of molasses
1 tbs. rosemary
2 tbs. pepper