Any of you pros have a good recipe.
Thanks .. Mike

On 3-Nov-2007, "poorboy" > wrote:

> Any of you pros have a good recipe.
> Thanks .. Mike

Google "santa maria rub" and take your pick from several.

--
Brick(Youth is wasted on young people)

"Brick" > wrote in message
news:%WTWi.1554$Rg1.474@trnddc05...
>
> On 3-Nov-2007, "poorboy" > wrote:
>
> > Any of you pros have a good recipe.
> > Thanks .. Mike
>
> Google "santa maria rub" and take your pick from several.
>
> --
> Brick(Youth is wasted on young people)


OK, this looks like what I'm after

INGREDIENTS
1 tablespoon garlic powder
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
4 tablespoons ground paprika
1/2 teaspoon dried oregano
(Don't know about the sugar I may sub MSG and add more salt so I get a good
crust). Now if I was to add a little liquid before I vacuum pack and throw
in the fridge for a few days what would you use, maybe a little flat beer,
distilled water or some of the old lady's wine? What do you think?..

poorboy wrote:
> "Brick" > wrote in message
> news:%WTWi.1554$Rg1.474@trnddc05...
>>
>> On 3-Nov-2007, "poorboy" > wrote:
>>
>>> Any of you pros have a good recipe.
>>> Thanks .. Mike
>>
>> Google "santa maria rub" and take your pick from several.
>>
>> --
>> Brick(Youth is wasted on young people)
>
>
> OK, this looks like what I'm after
>
> INGREDIENTS
> 1 tablespoon garlic powder
> 2 tablespoons ground black pepper
> 1 tablespoon salt
> 1 tablespoon mustard powder
> 1 tablespoon chili powder
> 1 tablespoon ground cumin
> 1 tablespoon brown sugar
> 4 tablespoons ground paprika
> 1/2 teaspoon dried oregano
> (Don't know about the sugar I may sub MSG and add more salt so I get
> a good crust). Now if I was to add a little liquid before I vacuum
> pack and throw in the fridge for a few days what would you use, maybe
> a little flat beer, distilled water or some of the old lady's wine?
> What do you think?..

Since you're talkin' Santa Maria, are you talking tri-tip? If so, I
wouldn't marinate it for anywhere near that long. 6 hours is more than
enough, unless you really want to lose the flavor of the beef.

I and my customers prefer (I do tri-tips as a special every few weeks) dry
rubbing and letting it set for an hour before going into the pit.

--
Dave
davebbq.com

On 3-Nov-2007, "poorboy" > wrote:

> "Brick" > wrote in message
> news:%WTWi.1554$Rg1.474@trnddc05...
> >
> > On 3-Nov-2007, "poorboy" > wrote:
> >
> > > Any of you pros have a good recipe.
> > > Thanks .. Mike
> >
> > Google "santa maria rub" and take your pick from several.
> >
> > --
> > Brick(Youth is wasted on young people)
>
>
> OK, this looks like what I'm after
>
> INGREDIENTS
> 1 tablespoon garlic powder
> 2 tablespoons ground black pepper
> 1 tablespoon salt
> 1 tablespoon mustard powder
> 1 tablespoon chili powder
> 1 tablespoon ground cumin
> 1 tablespoon brown sugar
> 4 tablespoons ground paprika
> 1/2 teaspoon dried oregano
> (Don't know about the sugar I may sub MSG and add more salt so I get a
> good
> crust). Now if I was to add a little liquid before I vacuum pack and throw
> in the fridge for a few days what would you use, maybe a little flat beer,
> distilled water or some of the old lady's wine? What do you think?..

Frankly I wouldn't "wet" marinate any cut of beef for more then a few hours
and I don't "wet" marinate anything except for fajitas. As to suggestion
for liquid to use, I don't have a clue. I don't remember the contents of any
wet marinade that I might ever have tried. Probably wasn't very memorable.

Concerning chili powder though. That term covers a lot of ground. I use pure
ground chili powder that has names like "Ancho", "Serrano", "New Mexican
Red", etc. Store bought "Chili Powder" likely contains four or more spices
of indeterminate quality. The often contain corn flour as well. I notice
that
the quoted recipe calls for cumin, paprika and oregano in addition to chili
powder. Those ingredients are commonly found in store bought chile
powder so you could be doubling up.
--
Brick(Youth is wasted on young people)

I got hooked on tri-tip about 15 years ago and believe it's the best
bang-for-the-buck meat out there these days.

A few things...
1. Traditional trip-tip is neither marinated nor smoked...just seasoned and
grilled.
2. The basics for a SAM style rub are salt, pepper and garlic.
3. Red Oak is the preferred grilling wood.

Here's what I do...

1. Cut the tri-tip up into small fist size chunks (4-5 pieces for a 3 lb
roast)...this makes cooking it a quicker process among other things!
2. Place into large plastic zip-lock bag
3. Add seasoning rub (either homemade or I sometimes use Susie Q or Pappy's)
and toss in some bacon bits
4. Seal bag and refrigerate
5. Grill over med-high heat until temp is about 130
6. Remove from grill, back into bag and allow to settle 15-20 min
7. Slice against the grain

The only thing that would make this better is if I had better access to red
oak wood, but a gas grill or charcoal does fine. Hope the info helps.


----- Original Message -----
From: "poorboy" >
Newsgroups: alt.food.barbecue
Sent: Friday, November 02, 2007 9:36 PM
Subject: Santa Maria Rub


> Any of you pros have a good recipe.
> Thanks .. Mike
>
>
>

"poorboy" > wrote in message
...
> Any of you pros have a good recipe.
> Thanks .. Mike
>
>
>

I got hooked on tri-tip about 15 years ago and believe it's the best
bang-for-the-buck meat out there these days.

A few things...
1. Traditional trip-tip is neither marinated nor smoked...just seasoned and
grilled.
2. The basics for a SM style rub are salt, pepper and garlic.
3. Red Oak is the preferred grilling wood.

Here's what I do...

1. Cut the tri-tip up into small fist size chunks (4-5 pieces for a 3 lb
roast)...this makes cooking it a quicker process among other things!
2. Place into large plastic zip-lock bag
3. Add seasoning rub (either homemade or I sometimes use Susie Q or Pappy's)
and toss in some bacon bits
4. Seal bag and refrigerate
5. Grill over med-high heat until temp is about 130
6. Remove from grill, back into bag and allow to settle 15-20 min
7. Slice against the grain

The only thing that would make this better is if I had better access to red
oak wood, but a gas grill or charcoal does fine. Hope the info helps.

"poorboy" > wrote in message
...
> Any of you pros have a good recipe.
> Thanks .. Mike
>
>
>

"poorboy" > wrote in message
...
> Any of you pros have a good recipe.
> Thanks .. Mike
>

Well, since my 2 top osts apparently didn't make it, let's try one on the
bottom...

I got hooked on tri-tip about 15 years ago and believe it's the best
bang-for-the-buck meat out there these days.

A few things...
1. Traditional trip-tip is neither marinated nor smoked...just seasoned and
grilled.
2. The basics for a SM style rub are salt, pepper and garlic.
3. Red Oak is the preferred grilling wood.

Here's what I do...

1. Cut the tri-tip up into small fist size chunks (4-5 pieces for a 3 lb
roast)...this makes cooking it a quicker process among other things!
2. Place into large plastic zip-lock bag
3. Add seasoning rub (either homemade or I sometimes use Susie Q or Pappy's)
and toss in some bacon bits
4. Seal bag and refrigerate
5. Grill over med-high heat until temp is about 130
6. Remove from grill, back into bag and allow to settle 15-20 min
7. Slice against the grain

The only thing that would make this better is if I had better access to red
oak wood, but a gas grill or charcoal does fine. Hope the info helps.