Howdy from Cali
Moderator: TBBQF Deputies
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Tri-Tip Junkie
- Pilgrim
- Posts: 6
- Joined: Wed Jun 19, 2019 4:04 pm
- Location: Walnut,CA
- Contact:
Howdy from Cali
I my effort to learn about cooking good BBQ I discovered The Texas BBQ Forum. I currently have a Weber kettle and an offset stick burner. I am gathering all the parts needed to build a U.D.S. Thanks for having me.
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Rambo
- Deputy
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- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
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Re: Howdy from Cali
Welcome ; there are some UDS experts here; they'll help if you have questions
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OldUsedParts
- Deputy
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- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
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Re: Howdy from Cali
Howdy and Welcome 
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Russ
- Chuck Wagon
- Posts: 3898
- Joined: Fri Jul 29, 2016 10:31 am
- Location: New Zealand
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Re: Howdy from Cali
Welcome and we like pics.
Russ
Russ
4 burner q
Honky hangi
Home smoker.
It costs nothing to be nice. A smile goes a long way.
Honky hangi
Home smoker.
It costs nothing to be nice. A smile goes a long way.
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GRailsback
- Chuck Wagon
- Posts: 3645
- Joined: Tue Nov 19, 2013 4:44 pm
- Location: Cypress TX.
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Re: Howdy from Cali
Welcome, from Cypress TX.
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Norway Joe
- Chuck Wagon
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fxs6383
- Wrangler
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TwoGuysBBQ
- Outlaw
- Posts: 1308
- Joined: Fri Mar 30, 2012 9:01 am
- Location: San Antonio, TX
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Re: Howdy from Cali
Welcome to the madness 
Tri-Tip!!! Glad you found your way over here! There’s a BUNCH of great cooks on here that can definitely help you elevate your game!
Ric’s BBQ and BlackStone
Tri-Tip!!! Glad you found your way over here! There’s a BUNCH of great cooks on here that can definitely help you elevate your game! Ric’s BBQ and BlackStone
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spacetrucker
- Chuck Wagon
- Posts: 3466
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
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Re: Howdy from Cali
greetings and welcome to the forum.
With those items to cook on, your gonna fit right in with this crowd..
With those items to cook on, your gonna fit right in with this crowd..
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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Tri-Tip Junkie
- Pilgrim
- Posts: 6
- Joined: Wed Jun 19, 2019 4:04 pm
- Location: Walnut,CA
- Contact:
Re: Howdy from Cali
Thanks for the warm welcome. I been BBq'n and grill'n for years but I have a strong desire to step up my game. Not sure how these forums work but I'll keep in touch when I can and as I have questions i'll ask.
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Tri-Tip Junkie
- Pilgrim
- Posts: 6
- Joined: Wed Jun 19, 2019 4:04 pm
- Location: Walnut,CA
- Contact:
Re: Howdy from Cali
TwoGuysBBQ wrote:Welcome to the madness
Ric’s BBQ and BlackStone
Thanks
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emradguy
- Wrangler
- Posts: 95
- Joined: Mon Dec 15, 2014 8:11 pm
- Location: Bellaire, Tx
- Contact:
Re: Howdy from Cali
I’m pretty new here myself, but welcome!
I’m curious what your go to tri-tip seasoning is? My brother lives in Santa Maria and he swears by a Suzie-Q’s dry rub, which he applies the day before. I gotta say, it’s dang good...but, in truth, I like my seasoning better... which is a light rub of olive oil, Worcestershire, garlic powder, salt and cracked pepper, then bathed in a malty beer (I usually use Weinstephaner Original Premium). I marinade mine for a few hours, then sear the outside top and bottom, pull it over to a board, slice into steaks about 3/8”thick, and then sear each side of those for about a minute. I’ve got a local butcher (Pete’s Fine Meats) that sells the tri-tips with an intact fat cap similar to the picanha you find at the Brazilian churrascurias (Rodizio, Fogo de Chao, Chama Gaucha, etc).
I’m curious what your go to tri-tip seasoning is? My brother lives in Santa Maria and he swears by a Suzie-Q’s dry rub, which he applies the day before. I gotta say, it’s dang good...but, in truth, I like my seasoning better... which is a light rub of olive oil, Worcestershire, garlic powder, salt and cracked pepper, then bathed in a malty beer (I usually use Weinstephaner Original Premium). I marinade mine for a few hours, then sear the outside top and bottom, pull it over to a board, slice into steaks about 3/8”thick, and then sear each side of those for about a minute. I’ve got a local butcher (Pete’s Fine Meats) that sells the tri-tips with an intact fat cap similar to the picanha you find at the Brazilian churrascurias (Rodizio, Fogo de Chao, Chama Gaucha, etc).
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