tag:blogger.com,1999:blog-7173052990851751381.post1587087620066687361..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Barbecued Santa Maria Tri-Tip - Black is the New Golden-BrownChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-7173052990851751381.post-10786874676832898042018-07-04T14:30:54.431-04:002018-07-04T14:30:54.431-04:00HUGE fan of this recipe. Will be making an eggtas...HUGE fan of this recipe. Will be making an eggtastic version tonight for the fourth...looking at your recent videos you know what I mean :) LOVED seeing that addition to your videos. Been using mine over a decade. THANKS AGAIN for all you do!<br /><br />GailShttps://www.blogger.com/profile/14243610113518693463noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12917277410161701422018-07-04T04:24:31.780-04:002018-07-04T04:24:31.780-04:00@ Tammy Predolich
Here is a link to the video and...@ Tammy Predolich<br /><br />Here is a link to the video and recipe.<br /><br />https://allrecipes.com/recipe/236992/santa-maria-grilled-tri-tip-beef/Somewhere Nowherehttps://www.blogger.com/profile/16711374885523406497noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18622714299125568352016-12-29T15:03:22.753-05:002016-12-29T15:03:22.753-05:00The key to Tri-tip is that you do not want it trim...The key to Tri-tip is that you do not want it trimmed. Makes a dramatic difference! Bluehttps://www.blogger.com/profile/08944649205659070225noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56688678699847779582016-08-27T13:10:55.975-04:002016-08-27T13:10:55.975-04:00Help i have a Gas Propane BBQ need a recipe for t...Help i have a Gas Propane BBQ need a recipe for that please help me. How can i be sure the meat won't be tough since it tends to be. Thanks for your ideas?Anonymoushttps://www.blogger.com/profile/00813756590664482850noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9518590380947864292016-05-30T17:39:26.364-04:002016-05-30T17:39:26.364-04:00I did a 3+ lb tri tip this way and it came out fab...I did a 3+ lb tri tip this way and it came out fabulous. Unfortunately it jumped to overcooked really fast. I checked and it ssair 112. Five minutes later it was overcooked. So I guess the moral of the story is to really watch it close once it gets to over 110. Also, we don't know how hot he's cooking. My guage started at 550 and then went down to maybe 500. Is that too hot?<br /><br />Fortunately everyone was thrilled with the flavor and my wife was the only one to complain.Anonymoushttps://www.blogger.com/profile/03684724268307595789noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55189274761447818212016-04-11T21:38:37.013-04:002016-04-11T21:38:37.013-04:00Where is the video and/or instructions for this re...Where is the video and/or instructions for this recipe?<br />Anonymoushttps://www.blogger.com/profile/05151515671283887948noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69278916805840862142014-10-27T04:23:14.710-04:002014-10-27T04:23:14.710-04:00Dear Chef John,
First of all - been a recent subs...Dear Chef John,<br /><br />First of all - been a recent subscriber and would just like to say how much I enjoy your videos. Succint, editorially interesting, and occasionally hilarious there are not many chef's I have found that can slim down a recipe to a five minute video without making it about themselves. You always make it about the food. <br /><br />I made the tri-tip this weekend and couldnt have been happier with the result. Our guests raved and I was able to claim my man card for grilling. <br /><br />Keep up the good work.Fixithttps://www.blogger.com/profile/08433798180215475291noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40930383910708345302014-03-01T20:45:58.972-05:002014-03-01T20:45:58.972-05:00Hello Chef John,
I've been preparing this rec...Hello Chef John,<br /><br />I've been preparing this recipe for years -- ever since I found it on the "About" website. I have always come back to it. It is simply the best tri tip I have ever tasted.<br /><br />My wife and I live in Sacramento and we have turned our quarter acre backyard into an all fruit and vegetable garden. Many of the ingredients I use when preparing this marinade come straight from the backyard.<br /><br />This includes the rosemary, garlic, paprika, etc. It makes the meal that much better. You can't go wrong with fresh ingredients.<br /><br />I just thought, after so many years of using this recipe, that I told you how good it really is and thank you for posting it up so long ago for all to try.<br /><br />BillBill Birdhttps://www.blogger.com/profile/11816389236294882066noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80048093771623879462012-12-30T14:47:49.327-05:002012-12-30T14:47:49.327-05:00Sure! Just use a probe thermometer. Sure! Just use a probe thermometer. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33762597709221507142012-12-30T13:51:13.626-05:002012-12-30T13:51:13.626-05:00Chef John, this looks amazing! If I don't hav...Chef John, this looks amazing! If I don't have access to a grill do you think this can be done in the over with a cast iron skillet with good results?JameOhttps://www.blogger.com/profile/17315633258104442789noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39169168176230963392012-08-16T15:43:09.805-04:002012-08-16T15:43:09.805-04:00Chef John...as always, I'll enjoy.
This sound...Chef John...as always, I'll enjoy.<br /><br />This sounds like a flavorful TT Dry Rub...thank you for sharing.<br /><br />I added extra garlic and cayenne because I like both and I'm sure this will come out great. The TT is in the fridge chilling with its rub right now and tonight I'll be taking a trip to Grill Town. I just got back from a 3 week trip to East Africa and I'm looking for some crazy good 'ol American BBQ action. I am using some spices I picked up fresh from a spice farm on Zanzibar and this is going to be crazy good.<br /><br />In that I prefer only a hint of pink in my TT and the beast I'm grilling is a larger cut...I may be considering that after I get a good crust going on to lower the heat and cover with the lid to get the interior cooked on the "well" side of medium well without comprising/over cooking the outer portion of the cut. <br /><br />Thx again...I'll let you know how to goes...Fire House Chefhttps://www.blogger.com/profile/12439179656339485802noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56579400668372497402012-07-01T12:46:48.425-04:002012-07-01T12:46:48.425-04:00what recipe would you recommend for London Broil? ...what recipe would you recommend for London Broil? I want to grill a couple for 4th of July and going to serve your apple jicama slaw with it...mesarge@aol.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33829325935820258722012-04-30T18:21:21.570-04:002012-04-30T18:21:21.570-04:00This is an excellent rub recipe. I found in my own...This is an excellent rub recipe. I found in my own trials that leaving out the oil mixture produced a better flavor. I also added chili powder, cumin, and dried mustard. Great recipe Chef John!Chadhttps://www.blogger.com/profile/00538034976117145710noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75832662891807020192012-01-17T17:28:11.988-05:002012-01-17T17:28:11.988-05:00The times are only an estimate, so I can't tel...The times are only an estimate, so I can't tell you for sure. Use a thermometer!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6771183038580592012012-01-17T17:23:05.765-05:002012-01-17T17:23:05.765-05:00I have a 3.3 pound tri-tip. Should I add a minute ...I have a 3.3 pound tri-tip. Should I add a minute or two to each flip and baste maneuver? My sons and I like rare to medium rare but Mom likes medium to well done. Would the original times give me those results for a 3.3 pound roast??OldGregg64https://www.blogger.com/profile/01832314847563129304noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47481903330536294192011-05-23T18:38:21.368-04:002011-05-23T18:38:21.368-04:00After seeing your recipe for Barbecued Santa Maria...After seeing your recipe for Barbecued Santa Maria Tri-Tip - Black is the New Golden-Brown I just knew I had to make it. I went down to our local butcher and asked for a Tri-Tip. He said “how do you want it?’. I replied medium rare. We chuckled and he asked me if I wanted the fat left on and I replied, leave a little.<br /><br />I followed your recipe to the letter. I set my Green Egg to 500 degrees. It was awesome. This will become my new rib eye.Roberthttps://www.blogger.com/profile/11507033620000137321noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77949125585148257532011-01-07T18:42:56.984-05:002011-01-07T18:42:56.984-05:00Well this cut is just now making an appearance in ...Well this cut is just now making an appearance in West Texas. I googled "Tri Tip" and found this recipe which seemed interesting and delicious. It was amazing!! Only difference in Texas...We cook our meat a little on the rarer side.<br /><br />Looking forward to visiting your site more often.Unknownhttps://www.blogger.com/profile/08712097970033553613noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42799456934859375892010-12-11T19:26:14.795-05:002010-12-11T19:26:14.795-05:00Hi there, I grew up in Lompoc California... neighb...Hi there, I grew up in Lompoc California... neighbor to Santa Maria. I now live in the UK and had a yearning for a taste of home. I took a diagram to my butcher here and he was able to supply the cut... I used this recipe for the rub and basting sauce (and also the Susie Q Salsa!) and invited another Californian over and it was AMAZING. The food was fantastic and I can't wait to repeat this again!essbdeehttps://www.blogger.com/profile/12588300392759328170noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39676837514643835452010-09-19T15:01:40.898-04:002010-09-19T15:01:40.898-04:00They were most definitely not spanish you fool the...They were most definitely not spanish you fool they were portuguese we settled this area ranched this area and still are the life blood of the central coast also i've never growing up all these years never ever has tortillas been the staple it was sourdough garlic bread you rest the tri-tip on the garlic bread like gypsies rest the szalonna and you roast the eggplant zucchini and tomatoes broccoli peaches plums figs clams oysters crawfish mussels squid head soft shell crabs frogs and linguica on the santa maria grill after you take the tri-tip off and the shellfish always finish before the tri-tip is done resting so you eat that and my dad and avo would always baste everything in garlic butter and santa maria seasoning while cooking the tri-tip and always kale soup and beans and hawaiian bread its really portuguese but anyway when you cook you drink beer while you eat you drink madeira and after your done with that a big glass of port and strawberries and cherries then pumpkin pie and brandy this is the way.Tracy Tostanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58871111375561006942010-04-19T13:00:13.871-04:002010-04-19T13:00:13.871-04:00thanks for the great recipe, chef john.
tried to ...thanks for the great recipe, chef john.<br /><br />tried to find the TT cut in israel, and since butchers in israel apply the german way of dividing the cow (historic reasons)it took me some time to find it<br />Here it's known as "shpitz shytel" (which means: tip of the rump in yiddish) :-) for all you Israelis out there.Liornoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88817614683227815562010-01-26T16:42:24.268-05:002010-01-26T16:42:24.268-05:00Cooked this on my smoker seared for about ten on e...Cooked this on my smoker seared for about ten on each side them smoked about 40 minutes. Used basting sauce every 15 min. Made for a party everyone thought this was the best you could taste the flavor all the way through. Thanks for the great recipeTammiehttps://www.blogger.com/profile/11601757733140144866noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5105117210475948422009-10-08T21:18:27.438-04:002009-10-08T21:18:27.438-04:00Thanks for the videos. I grew up in Santa Maria so...Thanks for the videos. I grew up in Santa Maria so I can tell you, don't sweat the haters! You could do an absolutely authentic Santa Maria Tri-Tip, and there's always going to be some guy telling you that it's not actually the authentic way of doing it. So, like you, I have cultivated my own variations on the classic (and with it, I will challenge all comers!). I haven't tried basting it as you have here, I may try that sometime as many of my grandpa's (SM) BBQ recipes use oil and red wine vinegar; it's a great flavor for BBQ. One thing I would suggest trying with your rub is some celery salt, I make one similar to what you've got but with celery salt, which adds a great flavor as well.<br /><br />The only thing I've got to say is, you need a grill where you can raise and lower the grate because it looks like you've got the grill a bit too hot and you need to keep the meat out of the flames...at least I do. I saw the other video where Mr. Righetti was saying something about the flames adding a smoke flavor; I don't think that's accurate. If so, only because the flames are coming from a newly added piece of wood. The flames themselves are not preferable, at least not directly on the meat as in this video here.<br /><br />Anyway, keep up the good work!Kellyhttps://www.blogger.com/profile/10712299909413658839noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42596488013824491362009-07-06T17:28:44.745-04:002009-07-06T17:28:44.745-04:00Already did it! http://foodwishes.blogspot.com/20...Already did it! http://foodwishes.blogspot.com/2009/06/cooking-grass-fed-beef-episode-1-top.htmlChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61205723089847282642009-07-06T17:24:24.373-04:002009-07-06T17:24:24.373-04:00I've always wanted to know how to cook beef pr...I've always wanted to know how to cook beef properly. That tri-tip looks mouthwateringly good! Oh my. Can't wait to see your London Broil... my favorite cut!Laurenhttps://www.blogger.com/profile/12992918908739085132noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78626818114565500342009-06-07T21:31:26.409-04:002009-06-07T21:31:26.409-04:00Awesome I can hardly wait for that(London Broil) ...Awesome I can hardly wait for that(London Broil) I used your chicken wing recipe for a party and everyone loved. I couldn't take credit for it though so I sent them to your blog. Thanks a ton !Bickey Manhttps://www.blogger.com/profile/15636361852132745956noreply@blogger.com