So I fancy myself somewhat a chef, well not really, I like to cook and I like to eat even more. One of the items I like to cook is a tri-tip. I usually load it down with way too much Montreal Steak Seasoning (thanks for the tip Jack O) and grill it up to nice and pink medium rare.
I made it one time and Abby had no clue what it was, neither did my friend David Vitorino... How could you not know what a tri-tip is?!?! Well, I guess pretty easily. The tri-tip is a relatively unknown cut of meat finding it's origins on the Central Coast of California in the vast Mexican ranchos.
I spent the weekend in Arroyo Grande, and everywhere we went you could smell the Tri-Tip smoking over red oak.
Here is a bit of the history:
Santa Maria Barbecue has its roots in the mid-19th century, when the rancheros gathered to help each other brand their calves each spring. The host would prepare a Spanish-style barbecue as a thank you for his vaqueros (America's first cowboys), family and friends. Under the oaks of the serene, little coastal valley, they would enjoy a traditional feast that included beef barbecued over a red oak fire, served with Pinquito beans, bread, salsa and homemade desserts.
Today's Santa Maria-style barbecue grew out of this tradition, and achieved its "style" some 60 years ago, when locals began stringing their beef on skewers and cooking it over the hot coals of a red oak fire. The meat, either top block sirloin or the triangular-shaped bottom sirloin known as tri-tip, is rolled in a mixture of salt, pepper and garlic salt just prior to cooking. It's then barbecued over red oak coals, giving the meat a hearty, smoky flavor.
The traditional Santa Maria barbecue menu features, of course, the barbecued sirloin, trimmed, sliced, and laid out in metal pans, so the diner may select the desired doneness. The only condiment for this tender and flavorful meat is a fresh salsa. With it is served grilled French bread dipped in sweet melted butter, perfect for soaking up every last bit of the flavorful meat juices. Also served on the side are a tossed green salad and slow-cooked Pinquito beans. For the most authentic Santa Maria barbecue experience, select a robust Santa Maria Valley wine to accompany your meal. The tasty feast is finished with coffee and a simple dessert.
RECIPES
Santa Maria Style BBQ Tri Tip
Serves: 4-6
- 2 tablespoons kosher salt
- 1 tablespoon garlic salt
- 1 tablespoon freshly ground black pepper
- One two-and-a-half pound tri-tip roast, fat trimmed
- Canola oil
2. Combine the salt, garlic salt and pepper in a small bowl. Rub both sides of the beef with the rub and drizzle with a few tablespoons of the oil. Place on the grill and cook until golden brown on both sides and cooked to medium-rare doneness, about 15 minutes total. Remove from the grill, let rest for 5 minutes before slicing across the grain into thin slices.
Santa Maria Pinquito Bean Relish
- 1/2-pound slab of bacon, finely diced
- 1 medium Spanish onion, finely diced
- 1/2 poblano chile, finely diced
- 2 cloves garlic, finely chopped
- 2 cans pinto beans, drained, rinsed and drained again
- Salt and pepper
2. Add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through. Fold in the cooked bacon and transfer to a medium bowl.
Tomato Relish
- 2 ripe beefsteak tomatoes, finely diced
- 1/2 small red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 serrano or jalapeno chile, finely diced
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh flat leaf parsley or cilantro
- Salt and freshly ground black pepper
Grilled French Bread
- 1 loaf French bread, split lengthwise
- 1-1/2 sticks unsalted butter, at room temperature
- Salt and freshly ground black pepper
