Tritip, ribs, roasted corn, garlic bread. Didn't get as many pics as I had planned to, too busy cooking ๐.
How do you season the trip tip? Cheers man looks incredible
this post was submitted on 20 Aug 2023
171 points (95.2% liked)
FoodPorn
15998 readers
181 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
Thank you! It's a mixture of salt, white pepper, black pepper, garlic, and some parsley / oregano.
Damn I miss Santa Maria BBQ!
And I'm sure it misses you as well.
I live about 20 minutes north of Santa Maria, it's practically part of my religion.
Where is Santa Maria located?
I'm from Paso. We had tri tip sandwiches every football game on Fridays! I'm currently lying in Utah, there's no BBQ out here.
So good. I graduated from AG longer ago than I care to admit and that is definitely a tradition.
Condolences on the BBQ desert.
The food looks delicious, and that grill is so cool.
This looks great.
I found after I got a tripod grill for camping that being able to raise/lower your grill/grate makes a HUGE difference for the food you're cooking. MUCH easier to regulate heat than with a fixed grill. I highly recommend it. I've cooked some awesome steaks that way.
This setup looks like the pro-level adjustable grill.
I can't tell,..are you cooking over wood or is that lump charcoal?
Being able to raise and lower is great. The grill is one at one of the local parks. Most of the perks around here have at least one which you can reserve.
As for what I'm cooking on, it's actually both! I used about 2 bundles of red oak, then a bunch of a good natural oak charcoal that I really like to help fill it out. I had more of both in reserve, but it ended up being just the right amount for what I needed.
Love me a good tri-tip. Fantastic less expensive cut.