Hey Dr,
I was wondering if you are familiar with Santa Maria style barbeque here in CA...tri tip cooked on a grill using indirect heat with oak chunks (or WSM without the water pan). I know it's not very prominent in the rest of the country, but have you seen it in any competitions and what is your opinion of the cut?
I was wondering if you are familiar with Santa Maria style barbeque here in CA...tri tip cooked on a grill using indirect heat with oak chunks (or WSM without the water pan). I know it's not very prominent in the rest of the country, but have you seen it in any competitions and what is your opinion of the cut?