Santa Maria Tri -Tip

Ok, so since I mentioned it I might as well use this to start it off. Tri- Tip is one of the best kept secrets in BBQing. It is a top sirloin cut and is easily one of the tastiest and easily cooked cuts out there.

So heres a little of my background with it. If you are going to be an expert on Tri-Tip, there's usually one requirement, be born in Santa Maria. In Santa Maria, everyone cooks this stuff. It's a tradition from the 'ole ranchin days where at the end of the day everyone would gather for a nice meal of tri-tip, beans, and garlic bread. I happened to work for a catering outfit in town when I was younger and was lucky enough to learn a bit about it.

So first things first, buy urself some Tri-tip. Now the butcher usually tries to trick you by leaving about an inch of fat on the bottom where you can't see it in the packaging. Not only is tri tip usually cooked with all the fat cut off, this also adds to the weight and makes it cost more, so ask to have it cut off.

Next you need some Santa Maria Style Seasoning or Susie Cue as we Santa Marians call it. If you can't find it, just make yourself up a concoction of equal parts salt, garlic powder, black pepper, and fine parsely.

Now slather it all over the Tri-Tip. I don't mean sprinkle, slather it. It should almost look like someone through it in the dirt when you get done with it.

Lastly, BBQ the Tri- Tip over a pit ( this is IMPORTANT ) of Red Oak. Thats the true secret. Its going to take about 30 mins to cook so sit back, drain a few brewskies and let the good times roll. If you have a temperature guage, 130-135 F is usually mediam well and 140 F being Well done.

Now here's the best part. Don't worry about screwing up ( I don't know how you would do that but I digress ) or experimenting for that matter. Is almost IMPOSSIBLE to cook a bad Tri-Tip. Sometimes I like to spray on a little Terryaki/Soy sauce while its cooking to give it a little kick.

So try it out, I know you will love it.