What are you grilling today?

Little surf n turf tonight

 

That looks great! I grilled my dad some burgers and brats by the pool today. He still had to help me with the brats lol. After all these years I still can’t seem to get em right

 

I tried a Chuck roast on my Weber kettle today.
Came out tender and tasty.

 

Ended up doing some New Yorks and limited edition Johnsonville Dynomite and Hatch Chili infused brats on Weber... No after picks. They got snarfed up before I could take a pic.
Put some more natural chunk charcoal on and did a 3lb Santa Maria pork roast with my own rub.....bingo....

 

Thanks for the invite

 

"Elk Hunter"is back!!!!

 

LOL. Sorry for being away, had a clif to climb out of and some mail boxes to repair.

 

I've never been a big fan of the wells. Good but not great. The Carolina Shine and the Mini's is a toss up. For me anyway. And availability is a plus. For wings Big Woody's painful can't be beat.
I will be eating ribs soaked in minis for the next 3 days.

 

Tri tip Santa Maria style while camping

 

What is this santa maria style you speak of?

 

It’s a California thing. The meat was Santa Maria seasoned. Didn’t go full on with cooking method

 

Ah. So it's seasoning. Thought it was a new cooking method to learn about.

 

I learned something new, so I will share:

At its heart, Santa Maria barbecue is a simple style, just meat cooked over a large, iron grill that can be moved up and down to control the temperature. It shares that method with the barbecue of another former Spanish colony, the asado of Argentina. But there are a few characteristics that make Santa Maria style its own unique form of meat-cooking.

1. Meat must be cooked over red oak, or live oak.
Local oak wood smoke is the single distinguishing factor of Santa Maria barbecue, the thing that ties it to this corner of the world. In ranching times, the wood was piled into a pit and the meat was cooked on top of it, like some styles in the Southern United States. Eventually the iron parrilla grill was introduced, which has long, heavy skewers that can hold the meat like giant shish kebabs. Seasoned pitmasters move these grills moved up and down with a crank to control the meat’s cooking time.

2. There’s no sauce, just a dry rub of salt, pepper and garlic powder.
The result is a juicy and beefy final product with some umami richness from the seasonings. For Frank Ostini of the Hitching Post II in Buellton, one of the classic Santa Maria barbecue purveyors, that simple flavoring, plus the smoke, is what the style is all about. “I think the Santa Maria style is really a flavor profile,” he says. “I’ve expanded the definition from beef and now we infuse that flavor into everything, from soups to vegetables.”

3. Tri-tip is the beef most associated with the style, but it originated with steaks — and other proteins are also welcome these days.
If you’re lucky enough to encounter a Santa Maria barbecue cookout in the wild on a weekend day, they’ll often be serving tri-tip, often in sandwich form. That cut was only introduced in the 1950s and some Santa Maria barbecue diehards believe that steaks like top sirloins that have a beefier flavor and hold in the juices better. These are the cuts you’ll find at restaurants like the Hitching Post and Jocko’s, a local favorite Santa Maria barbecue spot in Nipomo. Other proteins like chicken and sausages (frequently chorizo or Portuguese linguica) are often thrown on the grill at neighborhood gatherings.

4. The meat is served with local pinquito beans, along with green salad, garlic bread, macaroni salad and a chunky red salsa.
Pinquitos are small, plump, exceptionally tasty white beans that only grow in this region. The garlic bread has replaced the original tortillas and the salsa is generally not very spicy (both likely the influence of the Scandinavians who also settled the valley; one assumes that the Mexican ranchos served a zingier sauce). All of it is meant to complement the barbecue itself, not outshine it, and without at least some of these elements it’s not really a Santa Maria-style cookout.

 

^^^^ This..

 

Got it!

 

Dang, Now I am hungry!

 

Black tip shark and asparagus.



Caught it in the gulf a few weeks ago. Tasty!

 

Awesome. Never tired shark

 

Made some fresh ceviche to enjoy while I'm grilling

 

Ever had scallops?

 

Sure have. I am a big fan

 

Shark is basically a chicken breast that tastes like a scallop. Consistency of chicken, taste of scallops. Pretty good!

 

A

I’ll take some if you want to send it up this way

 

Grilling some sirloin steaks for tonight. While the grill is going, also a few pieces of chicken for tomorrow and mini sausage links for breakfast.

 

Cooking for my niece's class picnic today

 

Rib-Eye for me - veggie burger for my wife. (Rest of the family are vegetarians).

 

Yum

 

Their loss.