Santa Maria Tri Tip Dinner

dmourati

We've been eating Tri Tip quite frequently here. Recently, I started making pinquito beans as a side. Looking over the materials that came with the raw beans, I learned there are two more staple sides for a Santa Maria Tri Tip Dinner: tomato salsa and garlic bread. Today, I added both of those to make the full meal.



Full spread: Tri Tip, garlic bread, pinquito beans, tomato salsa.



Our family of three can generally eat as much tri tip as you see in the platter in the background. The foreground portion goes into the fridge for lunches. We generally make nachos a day or two later.



I used SRF black tri tip. Light/medium trim, hit it with Albukirky Red, cook at 250 indirect for about an hour over Rockwood and Red Oak, then raise temp to 500F and sear for 3 mins per side, moving around frequently. 

Here's the recipe I used for the salsa:

https://www.seriouseats.com/recipes/2012/05/santa-maria-style-salsa-recipe.html

I found it was a nice complement to the heavy meat/beans/garlic bread. I just ate it like a salad.

Ozzie_Isaac

Nice!!  Beautiful cook right there.

lousubcap

That is quite the banquet.  Great cook and result.  Congrats.

lkapigian

Straight out if California! Looks spot on

dbCooper

That is a fine looking meal.

larryd

Looks like straight outa the Far West Tavern and other fine Santa Maria eateries!

smbishop

Excellent!!!!

Botch

dmourati said:
Here's the recipe I used for the salsa:

https://www.seriouseats.com/recipes/2012/05/santa-maria-style-salsa-recipe.html

I found it was a nice complement to the heavy meat/beans/garlic bread. I just ate it like a salad.

Oh, thank you for that!  I've eaten at several outdoor cooks when I'd visit Vandenberg AFB (just south of Santa Maria, but in the cloud banks), found a source for the pinquito beans (I normally don't care too much, but they're something creamier), but I could never reproduce the salsa; it was the celery I was missing, I think.  
Added to the "to-cook" list... 

dmourati

Pro tip on the celery I learned this week and on this cook: peel it. It gets rid of the stringy aspect and texture. I used my chef's knife but a vegetable peeler would probably be easier.

dstearn

Looks really good! ri Tip is our favorite. Here is a recipe for a Chimichurri sauce that goes well with it. 
https://www.youtube.com/watch?v=fFLjx99N4u0

EastTNBGE

Good Santa Maria tri-tip, beans and San Luis Obispo Garlic Sourdough bread.  Some very good eats in that meal.