Because of the corona virus I had to go to a restaurant supply to get some decent meat and I bought a 61 lbs box of Tri-Tip....cut it into about 18, 3-4 lb steak/roasts...freezer wrapped each one.....so now.....I'm searching ideas. Glad I found you sweetheart....thx! I'm a plumbing contractor if you have any questions. :- )

Liked for the simplicity, SUBSCRIBED for including the recipe in the description!!!

I love videos that include the recipes!

The best video!! You’re great 👍🏼

Awesome video! I’m trying it tonight!

Lacey, thank you for the tutorial! Trying the Santa Maria tomorrow! (Marinade starts tonight & should be 12-14 hrs till it hits the grill)

Thanks for the marinade ideas!

😊Love Marinades will try all of these wonderful idea's!

Will be trying #3 tonight. Your video is great, informative, easy to follow with extra tips which are helpful. It is always disappointing to see disrespectful, condescending comments from the general public...gives humans such a bad name.

Great recipe, and GREAT CANS!

Thanks, trying for the first time.

I like the two thumbs up!

I am new to bar-b-queing and marinading and my daughter and I made your first recipe. It is amazing. We had so much fun. The meat is restaurant quality. Thanks for doing what you do. Amazing.

Thank you! This helped

Great recipes, thank you so much for sharing

So cute!

Wow , I love you. Oops I mean love this channel

in kitchen now doing the Santa Maria first, real conveneint to have all ingredients on hand. LIKED and SUBBED!

@justdissin7340

3 ай бұрын

How did the santa maria seasoning turned out?

Good video.

Looks and sounds good. How can I find your chicken ones ?

Need to explain the amount on indreintents

Marinade for how long

She tells us not to use the marinade for anything. But if you bring the marinade to a boil it kills anything that could possibly be harmful and if you reduce it a little bit then it becomes sauce that you could use to top off your steak with. You paid for all the ingredients that are in the marinade. Get the most bang for your buck that way.

@twoody4516

4 жыл бұрын

Tyler Leyden that killed me lmao

@cheswick617

3 жыл бұрын

@Tyler Leyden hey fella, take 24 hours off from being a total prick.

Pretty

Hate to break it to ya but Santa Maria style isn’t even a marinade, it’s a dry rub of Salt Pepper and Garlic. I was born in SLO county which neighbors Santa Maria and lived in Santa Maria for years. Use this dry rub with optional light olive oil for sticking purposes and only over red oak hot and fast for traditional SM style.

@clips65

3 жыл бұрын

805 tellem!!

@everythingque4635

2 жыл бұрын

Yeah grinds my gears when people call it Santa Maria style and don’t really know what it really is lol

@bobbwest

2 жыл бұрын

BT 100%! I cringe when I see bagged, poser “Santa Maria style” marinated tri-tips in the grocery store and places like Costco. No self-respecting Central Californian uses any of the methods or seasonings. Salt, pepper (I even skip the garlic powder and just rub it with a few cloves of fresh garlic, if I feel like it). It’s the oak coals, hot fire and grilling (never barbecued or “slow roasted) that make true tri-tip into something you’ll never want to ruin with a marinade. Sorry folks, the real deal is rare in the center. I’ve grilled for weddings over a huge Argentine style pit with red hot hot coals from oak logs we burned down for an hour or so. Turned the meat with a large hook. Cooked 20 or 30 tri-tips at a time - outside black, inside red. The real deal used top-block sirloins cooked in this fashion. 50 years ago, you couldn't find tri-tip outside of SLO and Santa Barbara Counties. To the Texans: this ain’t no brisket, it ain’t smoked or slow cooked. To the Mid-Westerners: the meat needs to be red and pink inside, not cooked to death, like you do everything else 😜. To the North Easterners: just fahgeddaboutit, you are congenitally incapable of doing this one right.

@thorazine0076

2 жыл бұрын

@@bobbwest If you eat a lot of tri-tip like I do, you can get tired of it prepared one way, no matter how good it is. I remember eating santa maria tritip at carrows restaurant in santa barbara in the 70's as a kid, great thing about tritip is you can prep it so many different ways.

@JoSt5646

Жыл бұрын

​@@thorazine0076 Carrows! LOL 🤣 I haven't heard that name in 30 years

Im trying to avoid plastic as much as i can

I grew up eating tri-tip in Santa Barbara. Salt and pepper only it’s the grill that adds the flavor. No authentic, old school tri-tip chef uses a marinade. There was no such thing as “Santa Maria” seasoning 50 years ago. It is the oak coals and hot grilling technique that make authentic tri-tip.

I made tri tip 1 and 3. Very very mild tasting flavor. Could only really taste the vinegars. Wont be making these again and will not be attempting trip tip 2.

@concretecharlie51

4 жыл бұрын

Thx for the note.

@davidgutierrez4991

4 жыл бұрын

I don't know man I just made number one on Sunday and it came out fucken perfect I've even been to smoke chips in there too and made it even tastier

@JohnSmith-yr6je

2 жыл бұрын

What’s everyone’s favorite? Gonna put in on my charcoal grill soon

What’s everyone’s favorite?

@dylansavage8237

4 ай бұрын

Santa maria

Olive oil is completely pointless. Is just separates fyi Good recipes otherwise tho

@eskinner

4 жыл бұрын

The oil is for carrying the flavors of the herbs and spices throughout the marinade (and ultimately, into the meat or whatever you're marinating). Some of the chemical compounds in those herbs and spices are more soluble in fat than they are in water, the oil absorbs those flavors and distributes them more evenly throughout the finished dish.

Damn! She's hot!

Please blink once in a while

Can we stop using the word “super” in video? Super quick, super simple, super anything. It is a vastly over-used word.

@T_Editz157

5 жыл бұрын

scasey1960 - Get over yourself! If you can’t be appreciative of someone sharing their recipe (No matter how they share it; over using “Super”). Then maybe you should look for other videos instead of criticizing. With that being said... @ A Sweet Pea Chef, Thank you for sharing your recipes and don’t mind this, FOOL!

@muttonbuster

5 жыл бұрын

Super comment!

@cheswick617

3 жыл бұрын

@Tyler Leyden and you're a gigantic asshole 24/7/365