Robert-R
TVWBB Diamond Member
Had been wanting a Santa Maria grill, but came across this Caliente Argentine/Tuscan Grill.
Had to break it in. CAB Tri Tip was on sale a few weeks ago, so I dug one out of the freezer ....
Scruffed it up a bit.
And rubbed it with Oakridge Santa Maria and Carne Crosta.
Built a fire of used briquettes over 4 small splits of red oak.
Lowered it 12 inches.
Grill Time:
Continued flipping/turning the meat and raising the coal grate until it had an internal temp of 130* and looked like this:
A few cuts:
Time to eat!
It sure was good. And lots of fun.
Quite an experience with this style of cooking. Lots to learn, I think.
Next time: cook with lump and lots of wood splits. Think fire management.
Had to break it in. CAB Tri Tip was on sale a few weeks ago, so I dug one out of the freezer ....
Scruffed it up a bit.
And rubbed it with Oakridge Santa Maria and Carne Crosta.
Built a fire of used briquettes over 4 small splits of red oak.
Lowered it 12 inches.
Grill Time:
Continued flipping/turning the meat and raising the coal grate until it had an internal temp of 130* and looked like this:
A few cuts:
Time to eat!
It sure was good. And lots of fun.
Quite an experience with this style of cooking. Lots to learn, I think.
Next time: cook with lump and lots of wood splits. Think fire management.