I live in Santa Maria and grew up on the central coast and this is our signature dish so I figured I’d show y’all how I do it! On a Santa Maria Grill of course.
I’ve found that the key to the best Santa Maria style bbq is simple ingredients and the simplest way of cooking over open fire.
Bought a sack of untrimmed tri tip from my local grocery store. I trimmed them up myself.
Seasoned with Susie Q’s. It’s mostly Salt, Pepper, and Garlic. That’s all you need.
I got a bed of coals and threw a few chunks of red oak on. It creates a nice smoke and aroma and it really has its own flavor.
I put the tri tip on the grill and keep it just over the flames. I don’t want a hard sear on it but still want a decent crust. I flip every 3 minutes or so until an internal temp of 125°. Sometimes it takes up to 45 minutes to do.
Pulled it off. Rested for 10 minutes. Sliced against the grain and it was perfect.
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I live in Santa Maria and grew up on the central coast and this is our signature dish so I figured I’d show y’all how I do it! On a Santa Maria Grill of course.
I’ve found that the key to the best Santa Maria style bbq is simple ingredients and the simplest way of cooking over open fire.
Bought a sack of untrimmed tri tip from my local grocery store. I trimmed them up myself.
Seasoned with Susie Q’s. It’s mostly Salt, Pepper, and Garlic. That’s all you need.
I got a bed of coals and threw a few chunks of red oak on. It creates a nice smoke and aroma and it really has its own flavor.
I put the tri tip on the grill and keep it just over the flames. I don’t want a hard sear on it but still want a decent crust. I flip every 3 minutes or so until an internal temp of 125°. Sometimes it takes up to 45 minutes to do.
Pulled it off. Rested for 10 minutes. Sliced against the grain and it was perfect.