Uploaded March 2018 | Updated September 2026, 4 days ago
This is my first time finding a Tri-Tip in Florence. Got it from Old Timey Meats butcher shop. It was a little over 2 lbs. It was grilled over an open wood burning fire using the Santa Maria Grill Accessory from Gabys Grills. The SMG was placed on top of the Weber Smokey Mountain Base (bottom section). The tri tip was cooked to 115 degrees F internal, then lowered close to fire and seared to 130-135 degrees internal. All this took about 30 minutes. Janet showed off another one of her recipes by putting together a brown rice dish.
Shout Out Channels
Red Banks
youtube.com/user/biggidy69
Louis at R Shack BBQ
youtube.com/user/qwesthunter1
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
Music Used was from the YouTube Audio Library
7th Floor Tango- Silent Partner
You're free to use this song and monetize your video.
Country Fried- John Kirsch
You're free to use this song and monetize your video.
Cross the Road- Silent Partner
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Tonto- Silent Partner
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Santa Maria Grill Accessory found at
Gabby's Grills
gabbysgrills.com/product/gabbys-grill-attachment
Weber Smokey Mountain Bottom Section Used
Weber 731001 Smokey Mountain Cooker 22-Inch Charcoal Smoker, Black
Thermopop meat probe by Thermoworks
thermoworks.com/ThermoPop
Brown Rice Recipe- Angels in the Kitchen Cookbook-1996 p.36
submitted by Mary B. Frick
1 can Campbell's consomme beef soup
1 medium onion chopped fine
1 can Campbell's beef broth
1 large can mushrooms
1 stick butter or margarine
1 1/3 cup rice
Dash of Worchestershire Sauce
1 can sliced water chesnuts
2 T Lipton Onion Soup Mix
Dash of Soy Sauce
Mix all ingredients and pour over rice. Add salt. Cook 1 hour at 350 degrees. After 30 minutes passes, remove from oven and stir. Cover with aluminum foil, and bake at 350 degrees 30 more minutes
This is my first time finding a Tri-Tip in Florence. Got it from Old Timey Meats butcher shop. It was a little over 2 lbs. It was grilled over an open wood burning fire using the Santa Maria Grill Accessory from Gabys Grills. The SMG was placed on top of the Weber Smokey Mountain Base (bottom section). The tri tip was cooked to 115 degrees F internal, then lowered close to fire and seared to 130-135 degrees internal. All this took about 30 minutes. Janet showed off another one of her recipes by putting together a brown rice dish.
Shout Out Channels
Red Banks
youtube.com/user/biggidy69
Louis at R Shack BBQ
youtube.com/user/qwesthunter1
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
Music Used was from the YouTube Audio Library
7th Floor Tango- Silent Partner
You're free to use this song and monetize your video.
Country Fried- John Kirsch
You're free to use this song and monetize your video.
Cross the Road- Silent Partner
You're free to use this song and monetize your video.
Tonto- Silent Partner
You're free to use this song and monetize your video.
Santa Maria Grill Accessory found at
Gabby's Grills
gabbysgrills.com/product/gabbys-grill-attachment
Weber Smokey Mountain Bottom Section Used
Weber 731001 Smokey Mountain Cooker 22-Inch Charcoal Smoker, Black
Thermopop meat probe by Thermoworks
thermoworks.com/ThermoPop
Brown Rice Recipe- Angels in the Kitchen Cookbook-1996 p.36
submitted by Mary B. Frick
1 can Campbell's consomme beef soup
1 medium onion chopped fine
1 can Campbell's beef broth
1 large can mushrooms
1 stick butter or margarine
1 1/3 cup rice
Dash of Worchestershire Sauce
1 can sliced water chesnuts
2 T Lipton Onion Soup Mix
Dash of Soy Sauce
Mix all ingredients and pour over rice. Add salt. Cook 1 hour at 350 degrees. After 30 minutes passes, remove from oven and stir. Cover with aluminum foil, and bake at 350 degrees 30 more minutes
