Man Vs Food - Santa Maria Ca.Tri-Tip in SLO Town Ca.

Texas Doesn't Know Squat About Tri-Tip
Santa Maria Ca.Home Of The Best BBQ and Tri-Tip In California
San Luis Obispo Is Near Sanra Maria which is Part Of The Tri-County

Santa Maria Style Pinquito Beans
1 lb. small pink beans (Pinquito)
1 strip bacon, diced
1/2 cup diced ham
1 small clove garlic, minced
3/4 cup tomato puree
1/4 cup red chili sauce
1 tbs. sugar
1 tsp. salt
1 tsp. dry mustard

Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container. Drain, cover with fresh water and simmer 2 hours, or until tender. Sauté bacon and ham until lightly browned; add garlic, sauté a minute or two longer. Add tomato puree, chili sauce, sugar, mustard, and salt. Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.
*Note: Pinquitos are grown locally only; contact the Santa Maria Valley Chamber of Commerce and Visitors & Convention Bureau for a list of resources. (800) 331-3779.

Santa Maria Style Salsa

Yields 3 1/2 cups
3 medium fresh tomatoes, chopped
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup finely chopped California green chiles
2 tbsp. snipped cilantro
1tbs. vinegar
Dash of Worcestershire sauce
Pinch of garlic salt
Pinch of dried oregano, crushed
Few drops of hot pepper sauce

Directions:

Combine all ingredients in a bowl. Cover and let stand for one hour to blend flavors.

Santa Maria Style Tri-tip

1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 prime top sirloin steak (3" thick), or tri-tip
Red oak logs, or charcoal and oak chips

Directions:

First, oakwood logs are placed in a pit with movable grate and burned until red-hot. Backyard chefs also can use charcoal mixed with oakwood chips and bark available at local markets. Once lit, the fire should be hot but not blazing.

Season the meat with salt, pepper and garlic salt to your desire or try some of our local traditions with Santa Maria Style Seasoning.

Do not trim off the fat before putting the meat on the grill. By placing the fat side over the fire first, the juice will come up through the meat and make it tender.

Sear the lean part of the meat over the fire for 5 to 10 minutes to seal in the juices, then flip over to the fat side for 30 to 45 minutes, depending on the size of the cut and the desired degree of doneness. When juice appears at the top of the meat, it is time to flip for another 30-45 minutes.

The fat can easily be trimmed after cooking. It is important to slice tri-tip against the grain the long way, not across the triangle. It won't be a uniform cut but it will be more tender.

Category:

Travel & Events

Tags:

• San Luis Obispo
• California Santa Maria
• CaliforniaTrtip
• Steak
• Man vs Food
• Travel
• BBQ
• Travel ChannelElks Lodge 1538
• Barbecue Santa Barbara
• CaliforniaFar Western

[jonathonabroown]

He can't say the name of my town

[tone752]

Damn, he probably wont eat tri tip for 5 years after that

[elindio5]

representin my hometown!!! hahaha