Name: Santa Maria Style Tri-Tip (home recipe)
Prep time: 20 min
Total time: 1 h 30 min
Yield: Serves 4-6
Cuisine: American
Ingredients: 1 whole tri-tip roast, 2-2.5 lbs (900g-1.1kg); 2 tbsp kosher salt; 2 tsp coarse black pepper; 1 tsp garlic powder; Coast live oak wood chunks for the grill (substitute red oak if unavailable); For pinquito beans: 1 lb dried pinquito beans (substitute pinto if unavailable), 4 strips bacon, 1 small onion diced, 2 cloves garlic, 1 can diced tomatoes, salt, chilli powder

History

The Santa Maria barbecue tradition originates in the mid-19th century, when Californio ranchers hosted large-scale feasts for vaqueros over earthen pits of coast live oak coals. The Santa Maria Club began formal monthly Stag Barbecues in 1931. The tri-tip cut itself was popularised in the 1950s by Santa Maria butcher Bob Schutz of the Santa Maria Market, who started selling the previously overlooked bottom sirloin triangle as a roasting cut. Today the tradition is centred in Santa Maria (60 miles north) but defines Santa Barbara County's food identity.

Common allergens: Gluten (French bread)

Make it at home

Yield Serves 4-6Hands-on 20 minTotal 1 hr 30 minDifficulty Intermediate

Ingredients

1 whole tri-tip roast, 2-2.5 lbs (900g-1.1kg)
2 tbsp kosher salt
2 tsp coarse black pepper
1 tsp garlic powder
Coast live oak wood chunks for the grill (substitute red oak if unavailable)
For pinquito beans: 1 lb dried pinquito beans (substitute pinto if unavailable), 4 strips bacon, 1 small onion diced, 2 cloves garlic, 1 can diced tomatoes, salt, chilli powder

Method

The day before, soak pinquito beans overnight. Simmer with bacon, onion, garlic, tomatoes, and spices for 2 to 3 hours until tender. Season to taste.
An hour before cooking, rub the tri-tip generously with the salt, pepper, and garlic mixture on all sides.
Build a fire in a kettle grill or offset smoker using oak wood. Let it burn down to medium-high coals.
Cook the tri-tip fat-side up over direct heat for 10 minutes to render and start a crust.
Flip and cook the other side 10 minutes. Move to indirect heat, close the lid, and cook until internal temperature reaches 135F (57C) for medium-rare, approximately 20 to 30 more minutes.
Rest uncovered on a board for 10 minutes. Slice against the grain in thin strips.
Serve with warm pinquito beans and salsa alongside grilled French bread brushed with butter.

Tip from the editors. The grain of tri-tip changes direction partway through the roast; look for this inflection point while slicing and rotate the cut accordingly to keep every slice tender.