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True BBQ'er from California

post #1 of 12
Thread Starter 

Hello everyone. I've been cooking Q for twenty-five or more years, and just love  to use

new ideas on favors. Originally, I am from Illinois (southern), in and around the areas

where the legend Mike Mills lives. Living in Central Coast area of California, people here

like Santa Maria style of BBQ, which is really grilling, of Tri-tip beef. That's fine, but I prefer

Memphis and KC styles of Q. Lived in Reno, Nev. for ten years and spent every Labor Day

week-end at the "Best in West" rib contests held by the Nugget casino. Mike Mills was

always there and we would talk or share ideas about cooking. Met many great Pro's during

this time period. I cook for fun and have been asked to open a restaurant, but I am just

enjoying cooking for my new neighbor's and old friends who vacation here. Great wines here

in Paso Robles and so is the weather. Hoping to share ideas and possible recipes. Thanks

Bozzie in Caly.

post #2 of 12

texas.gif  Good morning and welcome to the forum, from a cooling down East Texas. Lots of great people with tons of information on just about                  everything

 

 

 

 

            Gary

post #3 of 12

Hey Bozzie, welcome to SMF!  Santa Maria tri tip is definitely grillin', and it's pretty dang good.  A buddy from Santa Maria decades ago introduced me to Santa Maria tri tip and since then we've grilled so many the count probably numbers in four figures.  The first time I prepped and smoked a tri tip though my wife said "THIS is how I want tri tip from now on!" 

 

Real BBQ places in California are few and far between.  DIY is the only way to go. 

 

Looking forward to seeing you around the threads and sharing ideas with you.

 

Ray   

post #4 of 12

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #5 of 12
Thread Starter 


Thanks Gary,

Love Texas food esp. Brisket. I have a modified COS smoker & grill. I usually stick fire my Q.

I really like the pro's Johnny Trigg and pellet envy.  I cooked many ribs in the style of Mr. Trigg.

Looking for a great Texas Brisket recipe that someone might share, hopefully.

post #6 of 12

Be glad too

 

Gary

post #7 of 12
Thread Starter 


Hi Ray,

Thanks for the info sharing. I agree with you that Santa Marie "BBQ" is very tasty. My wife's nephew

has cooked for thousands of people through the ELKS lodge and has given me a lot of info to use.

Also, that red oak they use is really the big difference on getting the right favor on the Tri-Tips. But,

I am from the St. Louis area (born & raised) so I am well entrenched into "low & slow" BBQ and my

St Louis baseball Cardinals. I still like to cook all types of foods besides Q, such as Cajun/Creole,

Italian, and soul foods For me PIG is king for eating everything from snoot to tail, it's all good.

 

Best Regards,

BOZ

post #8 of 12
Thread Starter 

Gary,
Thank -you so much. Likewise for sure.

BOZ

post #9 of 12

Check out these post I did a while back and I'll tell you how I do em.

 

http://www.smokingmeatforums.com/t/166136/how-long-to-cook-a-brisket-or-the-misconception-of-the-1-to-1-5-hour-rule

 

 

http://www.smokingmeatforums.com/t/166201/brisket-texas-style-follow-up-to-yesterdays-post-on-misconception-of-the-1-to-1-5-hour-rule

 

 

I start with with a full packer (Choice if the price is right.) Fire up the smoker while I get the brisket ready. Trim it down till about a 1/4 in. fat cap is pretty uniform. Look it over and trim anything that looks like it needs trimming. Rub it down with a little olive oil or any good oil, then I use salt and course ground black pepper. That's it then on the smoker for about 6 hours at 225 º then I pull it wrap it in butcher paper then back on the smoker till done usually another 6 or 7 hours. The butcher paper helps keep in some moisture (not as much as foiling) but will maintain your bark.  I have been smoking with hickory and pecan because that is what I have lately.

 

A few Pictures

 

 

Brisket trimmed and ready to be seasoned

 

 

 

 

Salt and Pepper and ready to go   (Sometimes I go heavier )

 

 

 

Smoker heating up

 

 

 

Brisket and Pork Shoulder on the Smoker

 

 

 

Brisket and Shoulder after 6 hours Wrapped and ready to go back on

 

 

Smoking again

 

 

Resting a bit

 

 

Here we go ready to slice

 

 

Good smoke ring, moist, juicy and tender

post #10 of 12
Thread Starter 


Hello "the mule69" AKA David,

I too like to smoke and cook as a hobby, but catch this "GOD'S" little joke on me. My wife doesn't like smoked

meat, or beef or any meat really, just VEGGIE'S for the most part and can't have salt. I was a supervisor at a

SALT plant for years. But GOD love her, she agrees to my hobby due to all our friends asking and wanting my Q.

Just thought this was a good joke on me. HA,HA.

 

Best Smok'in to you,

BOZ

post #11 of 12
Thread Starter 


This really looks so good. I try this later in the fall, and thanks for your info.

 

Keep Smok'in,

BOZ

post #12 of 12
Thread Starter 


I hope you just received my reply, info looks so good and I'll try this later into fall, Thanks

 

Keep Smok'in,

BOZ

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