Revealing the Secret to Santa Maria Style Tri-tip BBQ


Want to spice up your barbequing skills?
Try an authentic Santa Maria Style Tritip BBQ! A little flavor and culture goes a long way in impressing your guests at a party.

A little bit of background on the meal:
The Santa Maria Style Tritip BBQ (SMSB) is not just a meal. It reflects a certain culture and a way of life, when cowboys (vaqueros) and rancheros would cook up these HUGE Spanish style meals to serve to their beloved guests.
According to a local barbeque historian R.H. Tesene, “the residents would string cuts of beef on skewers or rods and cook the meat over the hot coals of a red oak fire.”

Many people have different nuances in making a Santa Maria Style Tritip BBQ.
Follow these guidelines and simple receipes and you’ll have the true authentic way of preparing this delicious meal:

NOTE: Before you prepare however, make sure you have a group of at least 6 people to cook for. This SMSB is the type of meal where you either prepare to go big or go home!

First, make sure you use red oak firewood as the heat source. While you can go with a traditional barbeque, using this type of wood fully demonstrates the culture of this meal.

-Use a SMS grill. Not only does it give flair to the barbequing experience, but it keeps the meat away from the direct flames.

-Make sure you use a dry rub. Before grilling, the beef must be heavily seasoned.
Some suggestions: Pete’s Firehouse SMSB rub, SMSB rub from the rub company.

The 4 Key elements:

Grilled Tri-Tip:
Cut all of the excess fat from the roast.
Bowl: Mix salt, pepper, garlic, and a SMSB rub
Rub mixture over the tri tip and let sit for at least 30 min. (up to overnight if covered and chilled)
Heat the grill to high. Place tri-tip on barbi and sear each side for 2-3 min.
Cook to medium rare (This degree was traditionally used when cooking the tri-tip)
Remove beef, and let sit between 10-30 min. before cutting into pieces to serve.

Pinquito Beans:
Drain, cover with fresh water and simmer 2 hours, or until tender.
Saute bacon, ham, and onions until lightly browned
Saute the garlic for another minute
Add tomato puree, chili sauce, sugar, mustard, and salt. 7 Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.

Salsa Fresca:
Combine: chopped tomato, red onion, garlic, red chile pepper, cilantro, and red wine vinegar

Tossed Green Salad:
In a large bowl, combine the greens, cucumber, peas, onions and celery. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over the salad and toss to coat. .
To make your own dressing combine:
• 1/4 cup vegetable oil
• 3 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper

Now sit back, relax and enjoy the festive meal!

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