I fired up the Santa Maria grill for a huge ol' Tri Pointer cooked right over open fire. Simply salt, pepper, and flames– that's all you need when you're working with excellent beef and real coals. This Open Fire Tri Idea gets a killer bark, a best medium rare, and big-time flavor from that live fire.
#tritip #santamaria #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
– Killer Hogs TX Brisket Rub
– Thermoworks RFX Wireless:
– 12" Brisket Slicer
– Al Frugoni Chimi Churri Seasoning
– barbeque Gloves
– Disposable Barbeque Boards
Open Fire Tri-Tip
This one's all about salt, pepper … and FIRE.
Active ingredients:
– 1 whole Tri-Tip roast (untrimmed).
– Killer Hogs TX Brisket Rub (or salt and coarse black pepper).
Guidelines:.
1. Do Not Trim a Thing.
Leave all the fat and sinew on that huge, gorgeous tri-tip. That's how Mr. Al Frugoni– the king of live fire– does it, and we're adhering to it.
2. Season Heavy.
Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don't be shy– we desire a huge crust.
3. Develop the Fire.
Start a fire using wood splits and swelling charcoal. As soon as you've got a strong coal bed, rake the coals under your cooking grate and let it heat up.
4. Burn Over High Heat.
Location the tri-tip directly over the hot coals and press it into the grate for good contact. Flip every 3– 4 minutes to develop a deep sear and bark on both sides.
5. Finish Over Medium Heat.
As soon as burnt, move it a bit higher above the coals or to indirect heat. Keep flipping every few minutes till the internal temperature strikes 125– 130 ° F for medium-rare.
6. Rest and Slice.
Let it rest for 20 minutes. Then slice it against the grain– divided it down the middle scoundrel initially, because the grain runs various methods.
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Malcome…. Your my hero
Great video as always. I am going to have to get that grill lol. I did a tri tip and marinade it (stubbs beef) for 3 days, added killer hogs brisket rub you have before putting it on the smoker and slow cooked it for about an hour. I then seared it to medium rare. Tasted awesome. Those 2 mixes (stubbs, killer) made a huge difference from the last time I did one.
Wow that Tri Tip looks so delicious. Great job on it Malcolm. I really enjoy using that seasoning. Have a wonderful day.
Mississippi boy knows how to Cook with Fire
Fantastic! I love my Santa Maria grill! The red oak is good, but almond wood is awesome!!
That looks awesome! I am using my water smoker as a “Poor man’s Santa Maria”. It his very tall and has 3 grill grate positions (and 2 side doors). I burn the logs at one side and move the meet left to right and up and down. Works well!
So Cal boy here, have grilled a thousand tri tips in the last forty years (that’s no lie) and that right there is a perfect tri-tip
I putThat TX rub on my tri tip every time and it is award winning. This is how I cook my Tri tips weekly! Staple in our house . Thanks Malcolm, been watching you for years #subscribed
We use Red Oak in Santa Maria and don’t let anyone tell you it makes no difference. It makes all the difference.
👍🏿💯✔️
Word
Are you familiar with 805 Red Oak? If so, are they a good place to go? Im 2 hours away so I’m trying to get an idea before I go over to Santa Maria if I can’t find it here.
Awesome job Malcom. That looked so good and simply seasoned and cooked to perfection. Stay safe and keep up the great videos. Fred.
Love all your videos Malcom. I use many of your killer hogs rubs and sauces… I live in Central California and yes we eat a ton of tri-tip in my household… very happy you made this video. How to BBQ right fits you to a T…. Because you do that !!!! I have learned so much from you over the years. I appreciate you Malcom. Look forward to your videos every week. 🙏🏻🔥🥩
In South Africa we call this cook style a “Braai”. I usually cook mine in a similar way. Usually time it for 5 mins a side for around 30 mins in total. +-25cm from he coals. It’ll eventually start to slow down the cook as the coals die off.
My wife is from Santa Maria where this is king. Salt, pepper, parsley, garlic is the original Santa Maria seasoning.
Hey! I’m Malcom Reed, and this is my recipes.
Looks great. Always a fan of Tri tip.
I live outside of Phoenix. Tri-tip roasts are in all the stores here. The Tri-tip roast comes from the bottom Sirloin. It’s not a great cut of beef compared to the rib roast, top sirloin or short loin, with little to no fat on it but cooked and sliced the right way it does have a great taste! It does need to cook a little longer in temp 132-138 compared to a ribeye or NY strip. Unfortunately Tri-tip roasts are getting more expensive now because everyone wants to cook them!
I live 20 minutes away from Santa Maria, California. The wood that is use out here ie red oak. I enjoyed the video thank you for sharing
being from cali i love watching people from out of state finally starting to catch on to tri tip !
Hey! I’m Malcom Reed, and this is my recipes.
Santa Maria ca local here yeah buddy 805 🔥🔥🔥🐃🐃🐃🐮🐮
every time I wan to try a new cut or bbq technique, you will find me in my office searching up Malcom. This is great.
I’m so glad people are showing Tri Tip love. Santa Maria BBQ is so damn good.