Tag Archives: Smoking

Rooftop BBQ Recipe – Rooftop Tri-Tip

Rooftop BBQ Contains no HFCS and Tastes Great!

We are very excited to add yet another great BBQ Sauce from the great state of California to the BBQ Pro Shop. Rooftop BBQ Competition Style Sauce is now available at a special price of $7.49 for a 20 Oz bottle of sauce. It is imported all the way from California and contains All Natural ingredients. It adds yet another HFCS Free BBQ Sauce to our line up.  As a way to get people even more excited we were given permission by Andy Allen to print their recipe for Tri-Tip. When properly smoked and then grilled, it is every bit as good as a fine filet with a ton of flavor!

We would suggest either the Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria as a rub for this if you want to mix things up a little bit! We hope to have the Rooftop BBQ Rubs in the BBQ Pro Shop very soon!


Rooftop Tri- Tip

To make the Tri-tip Marinade you’ll need

(Per tri-tip)

1/4 cup Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria

1/4 cup water

1/4 olive oil

2 teaspoons of white wine vinegar

Mix well (yes its that simple)

To cook the tri-tip  you’ll need

A good cut of tri-tip

Smoker or grill (if smoker is unavailable)

A good temp probe check out the CDN DSP-1 Dual Sensing Probe Thermometer

How to cook

  1. Take out your tri-tip out and trim most of the fat cap off (some places remove this before buying).
  2. Add your tri-tip and marinade to a zip lock bag and let it rest in your refrigerator for 2 hours.
  3. When cooking on a smoker find a good quality rich wood like hickory, pecan or the california favorite red oak. Check out Fruita wood chunks to get the best quality wood.
  4. Get your smoker or grill(with one side of burners lit) up to about 240-255 degrees and put your tri-tip on over indirect heat.
  5. Cook for about 1 to 1 1/2 hours or until the internal temp hits 130.
  6. At this point remove  your tri tip and place over high heat on a grill (this called reverse searing, its the best way to do a tri-tip).
  7. Sear all sides of the tri-tip until the internal temp hits 140-145.
  8. Take off and let rest 10 min before cutting against the grain.


Smoking Sheets are a Revelation in Grilling: Grill Friends™

Japanese–Style Sheets put a Twist on Traditional Planking and Smoking

The traditional “barbecue” of the Pacific Northwest has been adopted by the entire country—cedar planked salmon.  Five years ago, you had a hard time finding cedar planks in kitchen stores and in most markets, you had to buy untreated cedar at lumber yards and have the wood cut into planks for cooking.  Today, home cooks across the country can find these “gourmet” planks in most stores and they are using them frequently.  And, if you stick with the traditional salmon fillet, there is no better presentation than serving the fish directly from the wood—until now!

Grill Friends is excited to introduce the latest grilling and kitchen innovation:  8-inch square Cedar Smoking Sheets.  The thin wood sheets are made from cedar wood and are used in a similar way as cedar planks.  Like a plank, the  Grill Friends™ Cedar Smoking Sheets must be soaked before use to prevent burning.  The soaking also makes the sheets flexible enough to wrap around the food.  The Grill Friends sheets are larger than their Japanese counterparts and perfectly sized for American portions.  The sheets are designed for individual servings and make a dramatic presentation whether you wrap them around the food or place the food on top.  Best yet, they are disposable and make clean-up a snap.

“I’ve always loved cooking with cedar planks,” said Elizabeth Karmel, author of Taming the Flame:  Secrets for Hot and Quick and Low and Slow BBQ.  “When I stumbled onto cedar papers in a Japanese kitchen store, I was elated.  The sheets were as thin as paper and made to be used once and disposed of.  I loved the way they cooked but found them to be too small for most of my American recipes.  That is when I decided to update the idea for the American grill and add them to my line of Grill Friends products.”

The  Grill Friends™ Cedar Smoking Sheets will turn you into a gourmet griller in a jiffy!  Simply soak them in cold water for ten minutes and they are ready to use.  If you want an extra-fancy presentation, roll one serving-size portion of food (about 6-ounces)

in the wet sheet and tie with a piece of wet cooking twine or a long scallion or chive that has also been soaked in water or blanched—it should look like a tube.  Or, simply place your seasoned and oiled food on the smoking sheet.  Try this technique with salmon, scallops, pork chops, filet mignon, sliced pineapple or any of your favorite foods for cedar-smoked food that will have your guests begging for more.  Because the wet cedar adds a bit of moisture to the cooking environment, meat, fish and fruit come out moist, succulent and slightly smoky—an unbeatable combination!  But that’s not all, the added bonus is that your food won’t stick to the grill and has its very own built-in serving tray!

The Grill Friends™ Cedar Smoking Sheets are packaged with 8 one-time use sheets. The also come in Pecan and Cherry, Maple and Hickory.

Baxter's Original Peach Chunk Smoking Woods

Baxter’s Original Smoking Woods Available at BBQ Pro Shop

Baxter's Original Peach Chunk Smoking Woods

Baxter's Original Peach Chunk Smoking Woods

BBQ Pro Shop is proud to be carrying Baxter’s Original Smoking Woods at BBQ Pro Shop! Sticking with our tradition of carrying the best, we uncovered Baxter’s Smoking Wood on Twitter, following @BaxtersOriginal and hearing how much everyone in the #BBQ world loved his smoking woods. So we went and bought some Peach so that we could take a page from Myron Mixon brisket secrets and try some of this magical peach wood. It was delicious and a huge hit. Baxter’s is the real deal.

What I loved the most was the cool burlap sack, hand printer label and the name of the wood spray painted on the outside of the sack. Simple instructions, kind of like a fortune are enclosed in each bag telling you to soak the chips or chunks  in water for 30 minutes for the best results.

So far I have used this on a pork butt and brisket that I did for experimentation purposes and the peach flavor was fresh and smooth. The wood we received could be smelled as you open the box and take a whiff of the burlap sack. Unlike other woods that I have bought, these have the aroma that you would expect from fresh cut wood. This is about as fresh as it can get and last night I used some of the samples to smoke some apple wood baby back robs and the flavor was just delightful, very natural. Baxter’s Original Smoking Woods come from Georgia, and you just know that it is all fresh from the wood shed!