tony b Posted August 10, 2014 Report Share Posted August 10, 2014 I cooked a whole one on Friday (sorry, no pics as I had house guests to entertain). Grass fed beef from local farmers' market. All day marinade in mustard/Santa Maria rub. Cooked on the main grill @ 350F dome until 130F internal temp (about 45 minutes) over red oak staves. Perfect medium. Great flavor. Would have liked a touch more bark, but again was still super tasty. Thanks again for the advice, Normstar! Quote Link to comment Share on other sites More sharing options...
mk1 Posted August 11, 2014 Report Share Posted August 11, 2014 http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html there is an icon to do this linking.... Quote Link to comment Share on other sites More sharing options...
tony b Posted August 11, 2014 Report Share Posted August 11, 2014 If you mean the one that looks like a chain link on the second line of the menu, that's the one that locks up my browser every time I try to use it. Quote Link to comment Share on other sites More sharing options...
Cookie Posted August 23, 2014 Report Share Posted August 23, 2014 I store mine in large plastic bags with the tops tied. The wood from fruita is not dried out at all like the stuff you buy in your local stores. I've never had a problem with it molding or anything like that, it isn't that 'wet,' it is just really fresh / good smelling stuff. My personal favorite (currently) = peach. I was recently home in Kentucky for a visit. My parents bought me some wood chunks that were recently cut from real barrels used at Jim Beam. I can't wait to try those on some beef. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 23, 2014 Report Share Posted August 23, 2014 I was just on the Bourbon Trail. Didn't bring home any barrels, but did bring home several bottles of the "good stuff"!! Quote Link to comment Share on other sites More sharing options...
