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Audrey’s Grandfather, Donald Duane Dappen, was born and raised in Santa Maria, California. I remember my dad bragging to us about “Santa Maria Barbeque”. This was coming from a man who burnt chicken on the grill, so you can imagine my surprise when as an adult, there it was, “The Santa Maria Barbeque”.
In Santa Maria a local butcher cutting sirloin steaks would have the tip left over. He felt that it was a shame to grind it into hamburger. So he started grilling it up and selling it for lunches. It was so popular that he soon started catering, and added side dishes. This recipe, for what is now called a Tri-Tip Roast, and the side dishes became the “Santa Maria Barbeque”. The traditional side dishes are pinquito beans which are locally grown and a fresh tomato salsa. I like to add a simple salad. You also might add some grilled garlic bread.
Audrey enjoys this dinner and it goes great with D-cubed Cellars Zinfandels. So enjoy this with family and friends.
Spring 2006
3 lb.Tri-tip roast
Garlic salt (or garlic powder)
Salt
Freshly ground pepper
Six to 24 hours before the barbeque, season the tri-tip. Season on all sides with the garlic salt: then the salt: then the pepper. Wrap in plastic wrap and refrigerate until an hour before grilling.
Grilling using oak embers or charcoal plus oak chips is important for Santa Maria-style. In Santa Maria they use the local Red Oak for the grill. Lately I have been using my gas grill and putting French white oak chips that have been used in producing D-cubed Wines in my smoker box, but you can use whatever you have available. About an hour and a half before anticipated mealtime, light the charcoal. (Or light the gas grill about an hour before mealtime)
When the charcoal is ready, lower the grill as far as it will go for highest heat. Sear the top side (not the fat side) for 2 minutes. Turn the tri-tip over (the fat side) and sear with the high heat for 2 minutes; then raise the grill for lower heat and grill for 20 minutes.
Turn the trip tip over and grill over low heat for another 20 minutes. The meat should be medium rare at this point. Remove from the grill and let the meat rest for ten minutes before slicing in approx. ½ inch slices, being sure to slice against the grain of the meat. Serves 6.
3 cups Pinquito (or pinto) beans
½ pound bacon, diced
3 onions, diced
garlic cloves, chopped
1 7 oz. can Ortega chilies, diced
1 8 oz. can tomato sauce
1-2 pickled Jalapeno peppers, diced.
The recipe calls for pinquito beans, which are indigenous to Santa Barbara County, but I always use pinto beans. Rinse, and then soak the beans for several hours. Drain; then add water to cover and simmer for 2 hours.
Brown the bacon until nice and crispy. Sauté the onion and garlic in the bacon fat. Add all this stuff to the beans. Add the chilies and tomato sauce and simmer for an additional hour. Salt and pepper to taste.
Serves a lot. |
