"Santa Maria Style BBQ" Oakwood Grilled Tri-tip

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This is really a nice recipe from Frank Ostini, who knows more about S.M. BBQ in his little finger than us (former locals ever could. Being a third generation Santa Marian and having worked at the late, great Santa Maria Club and the Far Western, I have also absorbed my share of BBQ knowledge.

One thing I do know is that tri-tip isn't the real Santa Maria style BBQ; top sirloin block is. Tri-tip evolved as the cheap, backyard alternative so there isn't a single recipe handed down from the elders to keep pure. Most people use some salt/pepper/garlic seasoning and ?baste? it with the Coors in their hand. Adding on the garlic oil & vinegar baste added a nice finish to the meat without overpowering the flavor.

One thing the article doesn?t mention is that you really want to cook this over oak wood on grill that can be raised. On a fixed grill this will flame up and possibly catch fire.

As for the secrets to the perfect recipe? First, use oak wood, which is getting increasingly scarce. Second ? the spice mixture is important. A little known fact is that the some of the famous restaurants used MSG to bring out the flavor. To get the right mix of spices I would order from Susie Righetti (www.susieqbrand.com. She has spices w/ and w/o MSG. Oh yeah, don?t forget the Coors?

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Number one: This is a very tasty, tangy, and very simple recipe. (very close to an Argentinian Chimichurri except it's a litle less "garlicky" and doesn't have the parsley or cilantro Who can't like that fact? I agree that it doesn't exactly taste like the tri tip I've had up in Santa Maria, but it's a winner recipe that I've made 3-times in the past year--all with the same results, and lots of happy guests around the table.

My challenge is to the Santa Maria folks: If this isn't Santa Maria-style, can you divulge the secrets/recipe to the perfect Santa Maria tri tip? Thanks!

--TheBC

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The recipe may be great, but aint Santa Maria Style unless you do it like they do in Santa Maria. I grew up there and this isn't it. That lady who used BBQ sauce definately doesn't have a clue!

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A true Santa Maria Style BBQ Tri-Tip does not have a basting sauce it only consists of a dry rub. If you believe this the best then you have never had an orignal Santa Maria Tri-Tip. Having relocated from Santa Maria, my heart breaks to hear so many say this is the best tri tip they have ever had.

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Loved it. Super easy. The best Tri Tip ever. Better than any restaurant.

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I cooked this on a cast iron griddle over my gas burners. It took a lot longer, but it was definitely worth it. I believe I cooked it for 1.5 hours on a low-medium heat. It was medium done. Could have halved the recipe for the rub and still would have had some left.

Husband's reaction? "Restaurant quality!"

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the 3 tri-tips were the victims,of my kids showing up at dinner time. The kids did not linger,but neither did the tri-tips.

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My brother-in-law is a tri-tip fanatic -- not sure I understand it really... but I was suprised to overhear him tell somebody that this recipe (which I made at a party was his favorite tri-trip ever.

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This is easy and delicious. Leaves a wonderful flavor on the outside and the inside is moist and juicy. Would half the oil/vinegar mixture since you don't use more than half.

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I made this the other night and my husband said it was the best tri-tip he's ever had (even better than his own tri-tip and I would have to agree. Flavorful, juicy, and tender, even after reheating a few times! The only thing I did differently was I stopped using the baste because it smelled funny and I didn't want to rik it, and I just finished it off by basting with our favorite bbq sauce. Thank you!