Authentic Santa Maria Style BBQ - A Complete How To With All The Proper Sides
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- Опубликовано: 12 сен 2024
- I'm showing you how to cook authentic Santa Maria BBQ in this
video with all of the sides that you would see if you were
to go to Santa Maria and experience this unique style of BBQ.
We will be cooking Chicken, Tri-Tip, Pinquito Beans and Garlic Bread
and serving it with a simple green salad and Santa Maria style Salsa!
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Done right! My dad was from Santa Barbara and this reminds me of the type of bbq he and my uncles would make. Thanks for helping to keep the tradition alive!
Thank you sir! There are folks that believe California has no good BBQ, well they're wrong, we have several styles here and Santa Maria is unique. After doing this video and a couple of other Santa Maria style cooks I saw a run on other cooks from other parts of the country trying it out. It's a beautiful thing!
Made these beans, according to your recipe, for the first time, about a week ago. They are a perfect side. Everyone loved them, including me. RIP Boston Beans... Thanks GOC!
Thanks for the compliment, they are really good for sure! Nothing like a good pot of beans to go along with BBQ!
From a SM native I say bravo sir 👏
Thank you Sir! We love our SM neighbors!
Beautiful! The first all inclusive Santa Maria style bbq video that I have ever seen!
Thank you, I appreciate the compliment, Hard to beat a good plate of SM BBQ!
@@GoOutsideAndCook Thank youfor the instructions I have never been there.
@@pingstick Glad to have you along!
Great video! I'm from Santa Maria and I think you pretty much nailed it. That simple salad usually goes with an Italian dressing.
Thank you Regina, glad you enjoyed the video. One of my favorite kinds of BBQ for sure!
Great video. Like some other commentators, I too am from Santa Maria and I feel you have done one of the best jobs I’ve seen in accurately capturing a “SM style” bbq...even down to the mild, tomato based salsa condiment. My only addition would have been a mention of the garlicky, smoked Portuguese sausage: Linguica; which is so prevalent in the area (its blistered on the open pit and served as an app or side)...but maybe that’s giving away too many secrets and a few Easter eggs need to be preserved. Again, excellent job.
Thank you sir! I am really glad i made this video, there are so many folks around the country and around the world who have never heard of SM BBQ and I get folks trying it out for the first time! Thank you!
A friend of mine grew up in Santa Maria. He just went to visit his Mother who still lives there. He brought me Pinquito beans in a burlap bag and several pieces of Red Oak wood. Now that is what I call a friend. Have watched your video several times and I will duplicate your recipe exactly, I hope to rock the meal like you did! Thanks! ps will have to use a Weber kettle but I will make it work.
That is awesome! I'm sure you are gonna kill it buddy. Looking forward to hearing the results. If you would please email some pics to me at gooutsideandcook@jjgriswold.com. I would love to share them on our Facebook page! You're gonna love them pinquito's!
@@GoOutsideAndCook Will do. May do this for my nephews birthday next month. For some reason he idolizes everything that I do and loves steak too! I think that he would appreciate the cook. He appreciates when I share with him the little that I do know about BBQ. Am always learning thanks to RUclipsrs like yourself.
@@pingstick Oh, he'll love this for sure then.
Been going to central coast all my life but didn't hear this about until some years back ,so we were going through Santa Maria asked several locals about where to get some and no one knew what I was talking about. Finally had an opportunity at Avila Beach farmer market, it was fantastic. Thanks for recipe and all..
Funny thing but a lot of locals don't refer to it as Santa Maria BBQ, to them it's just BBQ. Along the central coast you can find quite a few BBQ places that do Santa Maria style and some of them are very good. If you look into the Elks Lodge in the area, they do it right! They have functions from time to time and it's worth checking out.
Im from Santa Maria and I've been cooking tritip for a while i try to use oakwood it gives a special flavor like u said without garlic bread it's not santa maria style thank you for the recipe on the beans and meat rub
Sorry for taking so long to reply. I just discovered that I have not been getting all of my notifications. Thank you for the kind words neighbor. I'm in Santa Maria often.
Now that’s how you do it! I miss Santa Maria. But I grill tri tip at least once a month.
Yup, once a tri-tip junkie, always a tri-tip junkie! Thanks for the comment, I appreciate you!
Now that is original Santa Maria Tri-tip bbq.
Thank you Sir! Glad you enjoyed tie video!
Awesome video! All my family is from Santa Maria and I grew up eating this stuff. You nailed it!
Thank you my friend! I'm obviously a fan of it for sure. I am in Santa Maria often and thinking about doing a video there showing the history of it all. So glad you watched the video and commented! Thank you!!
Thanks for the video man I enjoyed it alot. I'm from Santa Maria and this is about as accurate as you get. I've never had the beans this way and we usually swap them for pinto beans with hamburger meat but that's just at my house haha
I'm also glad you didn't forget the french bread, that's the only utensil you need for your beans.
Thank you brother! Yes, without garlic bread it's just not right. Glad you enjoyed it!
As a member of one of the SM-Style families, I have to say this has been one of the more accurate videos on the subject.
One important detail that I'm pretty sure you followed but didnt really explain is the garlic bread. The french bread is grilled dry without any spread, then while still hot, dipped into a pan of melted butter. For those at home feel free to cut the bread into manage pieces to fit your pan. Its a huge difference, because pre buttered bread just drips into the pit, and you lose all that delicious butter.
Benjamin, thanks for the comment and compliment. You are right, looking back I wish I had talked a bit more about the bread. It has to be toasted dry and be toasted well on both sides. This also makes it way less soggy. Thumbs up to you!
Thanks for the great video. Great info and clear directions. I'm going to prepare this exact meal for the fam on Father's Day. My wife and I are ttaking our annual trip up the coast for our anniversary this week and we're going to load up on Pinquitos and red oak. Keep the videos coming and thanks again. Can't wait to try your rub.
What an awesome comment! Thank you. I'm actually excited for you, sounds to me like you've done your homework. I would love it if you would send a pic or two when cook this. I like to share what my viewers do, for inspiration. Also, the salsa in the video is a recipe from a well known restaurant in Santa Maria, I followed their recipe but if you will add in some fresh cilantro, it hits home much better! Thanks for watching and commenting, glad you came along buddy!
@@GoOutsideAndCook Thanks for the Cilantro tip, can't wait to try the salsa along with everything else. We're going to make strawberry shortcake for desssert 👍🏼. I will definitely send pics. Thanks again!
Other great local rubs that are perfect for Santa Maria style are Susie Q’s and Jockos seasoning
Yes, they're both very good rubs, Suzy Q's is one of my favorites!
I like putting chopped celery in the salsa...gives it a nice crunch
Never thought of that but now that you mentioned it, I'll have to give it a try!
I live on the the central and I have not had this yet, thank you for this video!!!
You need to give it a try, you'll love it!
I made the beans tonight, awesome!!
@@thedrew2584 Hard to beat them pinquitos!
Looks incredible, wish I was your guest!!! I’m on my way outside now.
I love feeding folks, come on over!
Oh, that looks so good!!! You're right, that made me hungry and I just finished eating!!!
It's hard to beat some good Santa Maria BBQ! Thanks for commenting!
Thank You for documenting Santa Maria BBQ, it is the best and your video is very good!!!
Thank you Phil, I can see that you have experienced this style of BBQ! Great to hear from ya!
What a fantastic lesson. Thank you very much for this video.
Thank you! I appreciate you hanging out with me!
Please over night a plate of that delicious looking food! Tri tip is pretty scarce out here, but a few years ago I could get the butcher at Albertson’s
to order one for me. I remember that my Mother cooked a tri tip like she would a chuck roast including onions, carrots and potatoes, it was really good, but I’m pretty sure we had no idea how good it could be. I also love flank steak, those are pretty scarce as well, seems like we would never
have trouble finding any cut of beef we want here in N.Texas, but we do. One other thing, when I moved back here from California, one could get a huge brisket for around 10-15$, now one has to take out a second mortgage to get one, I’ve seen several at 100$. 🤗
I'd love to send a plate for sure! I have seen a tri-tip cooked like a chuck roast before, and yes, it was good but nothing compared to the steaky BBQ taste you get from grilling! I will actually be doing a flank steak video in the near future. Regarding Brisket? Yeah, it's crazy how expensive it has gotten due to it's new popularity. Same could be said for Tri-Tip, it used to be the cheap stuff at $0.99 a pound but then it caught on.
It's hard to type a comment on this keyboard when the keys are all covered in my drool. LOL Delicious video brother! Thanks
Thank you Casey, it was over the top good! Glad you enjoyed it, now clean that keyboard up so you can make it back to see upcoming videos!!
That will have to wait until I'm done eating brother. I'm starving! LOL
Hey mate, great video so simple and the outcome is very delicious !!
Thank you Al, glad to have you aboard!
This was awesome, Orrie - thank you! I've not heard of Santa Maria BBQ so it was cool learning about the style. It seems really unique and I'd love to give this entire cook a try sometime. Appreciate you taking the time to put it together for us. Cheers!
Thank you Matt, if it wasn't for Santa Maria BBQ there would be no tri-tip. That's where it began. It is very unique, has a heavy Mexican heritage to it. Google it and read a little about it. It's totally cowboy! The area is beautiful and hard to explain. I'll probably do a video sometime showing how the style is common here in California (At least in Central Cali.) When it's done right it is awesome! Thanks for watching, I had a blast doing the cook.
Great job Orrie! Reminds me of my days in SLO and Morro Bay. You should make a Santa Maria video with beef ribs. I used to love getting those at the SLO Farmer’s Market.
Thank you Sean, and you're right, a good Santa Maria beef rib cook would make a great video. I'll do that one soon. Appreciate the idea.
great video. Anders from Sweden
Anders, thank you! I appreciate you!
Great video -love the history of the Santa Marie. Thank you for sharing
qwesthunter at R shack BBQ hey, thanks for watching, it does have a great hostory for sure!
OMG. Did I get hungry or what. You got me there. What an excellent video. I normally don’t like to watch too long videos but you hooked me up. You got another subscriber.
Thank you Jose, I actually make an effort to try and keep them shorter but when it comes to food and cooking, I have a lot to say. Glad to have you aboard my friend!
Go Outside And Cook Not at all. That video needed all the time. I love BBQ and is quite sometime that I want to buy the Santa Maria attachment for my Weber. Budget is not helping on that. LOL. On the other hand I am originally from Puerto Rico and beans are always in our daily diet. You can bet I will cook those Pinquito Beans following your authentic recipe. I can imagine them cooked on my Cast Iron Dutch Oven. Thanks again for a wonderful video.
Jose Delgado you can't beat cooking on cast iron thats for sure. Those pinquintos are so flavorful, i know you will be impressed. Junior who makes the Santa Maria attachment is a solid guy. I will be doing a video with him using his grill.
Cool to find a local RUclips channel
Thanks Toby, it's cool to have folks around me watching. Glad to have you along!
Great video. So many different renditions of authentic SM BBQ. Being a local; I seem to like everyone else's bbq than mine and my friends seem to like mine better than theirs. I have used many different seasonings from susie Q, Mclintocks, Jockos, and Snyders. All are great on tri tip. But I do say I like arnulfos the best for chicken. Another good cut that is has taken off is the baja cuts only found a spencers markets. Enjoy 805!!!!!
Thanks for the compliment, much appreciated and you're right, all those rubs are good ones. I think BBQ in general is that way, folks always seem to like what others do over their own. I think laboring over it changes the experience of eating. Got my fridge stocked with 805, good stuff!
I love tri tip
One of my favorite things to cook!
Thanks for the comment and for the sub! I'll be doing a video in the near future that goes into detail regarding pit management while cooking Santa Maria style, I'm sure you'll get a lot out of it. Congrats on your new Gabby's Grills SM upgrade. It's a good piece of equipment. Glad to have you along.
Looking forward to seeing that.
That looks good. Great job on explaining everting on the menu.
Thank you William, I appreciate the comment sir!
Brought me to tears...
Good stuff for sure!
I just bought the Gabby’s Santa Maria Grill for my 22” Weber. I’ve used it about four times in the week I’ve had it. I got the rotisserie for it as well.
Sugar will also turn black when cooking hot. Next time I will use just a straight kosher and black pepper rub for the rotisserie. You can only move the rotisserie up three levels which is not high enough when using spices that burn easily.
Excellent video. Very informative since I’m new to Santa Maria cooking. I’ll try the salsa recipe for sure.
Wish I could get tri-tip around here (NC). We’re big on pork. Not too many people cook brisket or beef ribs. Cook plenty of steaks though!
I’m subbing to see more Santa Maria cooking. Once again, good job.
Sorry for the slow reply. I discovered that I have not been getting all my notifications. Thanks for the sub, and there will be more Santa Maria vids coming.
Great introduction to Santa Maria style! Thank you.
Thank you David, I appreciate you watching and commenting bud.
Good video Orrie, I just jumped into this whole santa maria cooking style the last few months.
Sorry for taking so long to reply Kris. I just discovered that I have not been getting all of my notifications. Thanks for the compliment buddy!
Thank you , Video was well done . My customers been asking for this . I can now serve it.
My pleasure Jim, where is your restaraunt located if you don't mind me asking?
Congratulations Sir! You did Santa Maria right!
Thank you sir! Hard to beat proper Santa Maria BBQ for sure!
Beautiful plate of food. Really like
Thank you! I appreciate you watching and commenting!
Great looking BBQ, never seen one of those types before. The chicken and meat look nicely grilled and tender.
Thank you! It was very tender and flavorful. Love your channel by the way!
Another excellent cook. You seemed more excited in this video - you must of been having fun! ;-)
I had a ball, always do. I'm getting more comfortable in front of that camera, not where I want to be but it's getting better for sure. Good to hear from you Mike, it's great to have you following along!!
You did a great job for SM BBQ Tri Tip. Excellent job there my friend. I know I'm from there. SB, SM, Lompoc aera.
Thank you sir! You are definitely in the right place to get authentic SM BBQ. I appreciate the comment my friend.
Nicely done!!! Thanks for sharing!! Thumbs up #19
I love me some Santa Marie for sure. It's very popular where I live.
Thanks for the sharing this style cook and it's history. \m/
You Betcha! It's good stuff for sure!
I made Santa Marie Style Tri Tip last night!! I got Mesquite wood in my electric Smoker and smoked it till it was 150F. Well it was so juicy and tender! And Perfect Medium Rare And so Much Real Bar B Q smoked taste, The 3 lbs. Tri Tip was only $15 at Costco and it was Absolutely Delicious
Thank You for your Great Videos
I'm so glad to have you aboard buddy! Sounds like you cooked up a great supper! I sure do love me some tri-tip!😃
Andy Olsen thank you. I know open flame I just put it over flame for a while and then smoke it just a little to get it to medium rare and Oh God It is Awesome thank you so much
Andy Olsen beef Rib’s I can get Prime Rib bones are so awesome
Andy Olsen yeah I did and they were great :)
Well done brotha great job u make SM proud it’s been raining here in SM but ASAP the grills coming out
Sorry for taking so long to reply. I just discovered that I have not been getting all of my notifications. Thank you for the compliment, love me some SM BBQ!
Great informative video! Thanks for sharing
Thank you for taking the time to watch! Glad to have you aboard!
Absolutely great Orrie. I must learn more about santa maria grills :)
The meal looks great - and those beans must be so good.
Thank you for the historical facts and for sharing this!
Well, you haven't seen the last of this grill for sure. Everything was delicious and the beans are very good. Hard to explain how flavorful they are but when I said you can eat them without any spice, I meant it. Very savory.
Go Outside And Cook Sounds really good i agree. I will have to see if its possible to find them here. If not i will order some :)
If you order them be sure to use my affiliate link in the video description!!
Go Outside And Cook I tried. But they will not ship tp sweden. I could buy them as seeds to grow, but shipping was 16$ for a 14$ product so i will have to see if anyone here imports them. So far none do :(
They are hard to get for sure!
I bet you bought that grill at Costco, I have the same one.I bought a rack that sits on the floor of the grill to allow air under the coals. Got it from SM Grills
I actually bought it used but you are right, it's original owner got it from Costco.
Good job brother looks delicious
Thank you Michael, I appreciate the comment!
It's Pinquito Bean Awareness Month everybody tell a farmer
Nothing beats the Pinquito my friend!
Very nice
Craig, thank you for watching and for commenting!
Great video totally enjoyed it
Hey Johnny, thank you buddy! Glad you stopped in to check it out. I'm thinking about doing some on location shooting in Santa maria soon as a follow up video.
I like your set up. I'm sure that was some good eating right there
Thank you sir! It was some seriously good grub for sure!
That looks good buddy good job!
Good stuff for sure Marcos, I appreciate your comment and having you along!
I love this video! I have one question you mention basting but I don’t see you make or apply a baste, are you referring to the natural basting as the fat renders? I have seen a couple of videos where the baste with melted butter mixed with the rub. Thank you and again love this video!
Yes, I was referring to the rendering of the fat to baste the meat. Melted butter and rub does make a great baste also! Thanks for watching and for the compliment.
I'm in Florida and doing a Santa Maria style cook for family and friends this weekend. Using your video as a guide. Thanks! One question... Using regular sugar in the beans? Is this because it was readily available? How about brown sugar instead?
The regular suger lends it's self more toward the latin flavor profile but yes, brown sugar really gives it a great flavor. You don't need much, just enough to knock down the acidity. Let me know how it turns out and enjoy!
@@GoOutsideAndCook I made the salsa and beans (regular sugar) today and put them in the fridge for tomorrow. Both are delicious. My wife doesn't like beans much and she agreed they are great! Hopefully the tri tips turn out just as good. I used the Titan attachment for pork tenderloin last night as a test and it was tender, juicy and had a combo of grilled and a bit of wood smoke flavor to it. Temperature control is easy with the attachment. The elevating grill is a great idea regardless of which one you have.
@@cliffvictoria3863 This is awesome! I'm sure the tri-tip is going to turn out great! The titan attachment will do you justice, make sure you stay on top of it and you will knock it out of the park. Sounds like you're gonna really bring it tomorrow. Can't wait to hear about the results my friend!
19:19 One more item boy I thought it was going to be a Cerveza.
LoL, awe yeah, love the thought, it ain't BBQ without a cold one for sure!
Lompoc Bean Factory has beans at like $2/ lb btw... worth the drive
Thanks for the tip, I'll stop in next time I'm in the area.
Great video, love the history, looks amazing.
Paul, thank you so much for watching! Glad you enjoyed it, the history to me is awesome and the food is even better! Glad you stopped in buddy!
Anyone need a bulk source for oak fire wood hit me up.
Thanks for the great video!
You have to have cilantro, with your SM BBQ.
I agree, I have had it many times without Cilantro but you are right, I prefer a lot of cilantro in my salsa.
Regarding SM style: are you cooking over coals or flaming pieces of wood? Do you lower the grate and sear at the beginning or end?
Hi Andy, I usually cook over a bed of coals but the drippings create small flame ups. I am a fan of searing first then cooking but with Santa Maria I reverse sear so I do it at the end of the cook. Great questions sir!
Qué sabroso se ve todo 😋🤗Qué sason es el Qué le puso??
¡Gracias por ver! Las especias eran muy simples. Ajo en polvo, sal, pimienta negra y perejil. Todo fue muy sabroso. Lo único que cambiaría es que me gusta mucho el cilantro en mi salsa, pero no lo usan en Santa Maria BBQ y yo estaba tratando de mantenerlo tradicional.
Ex Santa Maria offshore oil family. Might want to mention that the salad is predressed (but that might be obvious from the pic.). No linguica chunks and more garlic bread as a pass around appetizer? I'm doing this for my mom's birthday in a week. When you buy from a Santa Maria church stand on main on a Saturday afternoon, there's no wine. What would you recommend (this is St. Louis, so the beer's covered...).
Forgot. Great vid, and I needed the refresher. My grill's been in storage for a decade....
Good point on the predressed salad! I would offer pink lemonade and iced tea since you got the beer covered! Thanks for commenting Bob. Much appreciated.
Do you soak beans overnight? How long do you boil beans for before lowering the heat and simmering for 2 hours?
I didn't soak them in this video but I usually do soak them. I boil them until they are al dente b before simmering them. Thanks for chiming in!
@@GoOutsideAndCook I'm glad you told me you boil them for awhile. They turned out excellent. I thought they were a bit al dented, but everyone loved them.
Thanks for the reply!
@@indylive4926 Them little pinquito's are always slightly firm but very flavorful. Glad they turned out buddy!
I would like to try to cook this some time, got a question for someone that knows how to cook this. I'm going to build a grill out of cinder blocks and make it so I can raise or lower my fire, watching people cook this style they always raise and lower their meat, my question is couldn't you lower your fire and not raise or lower your meat, looks to me like there would be no difference.
Hi Mike, thanks for chiming in. You are correct, there is no difference between raising and lowering the fire as opposed to the meat, it would still be considered a Santa Maria style BBQ. There is an advantage to a pit that has the option to elevate the coals and that is the option to cook the meat with a cover instead of cooking in the open. That would be a benefit for meats that take a long time like ribs and brisket. It would be very hard to get a brisket to get tender in an open pit. Great question.
I grew up in the 805. Pretty close to authentic. However, you need to steam the chicken in beer after cooking.
Nice, I'll have to give that a shot.
The problem I have when making tri tip is that I never seem to get the flavor of the rubs deep into the meat. Any tips? Should I be using a 'prime' tri tip or?
Any time you get the chance to cook prime grade I always say go for it. It is true, the lower the grade the harder to get the flavor deep inside, and some don't want to much deep inside because they don't want the beefy flavor covered up. When cooking lower grades like select and some choice, marinate it in dry rub overnight, apply a litoe vinegar and oil as a binder then apply rub then put it in a zip-loc. That'll get you good flavor deep into the meat.
easy. slice tri-tip. lay the slices down and season with rub.
make sure you have the meat fresh at room temperature too, you don't want to season it right out of the refrigerator. I also base it with olive oil.
What is the best way to start the fire in a SM style pit ?
What I usually do is start a full chimney of charcoal. When it is good and hot I pour the coals into the middle of the pit to form a mound then stack 1 log on each side of it the two logs on top of them then two more log cabin style. Burn them down to coals then you can just add a stick or two at a time as needed.
Yeah last time I did it with charcoal , I didn’t have any today and decided to give it a try and it didn’t work out too well . Took a long time to get the fire started and steady . It’s my 2nd time using the SM style . Thank you for the advice and also great video on a authentic SM style bbq. I live in Paso Robles and have lots of family in the SM area . Great bbq town !
You can drive down to Alamo Farms in Santa Maria and get a 50# sack for $50. Take the drive down. ;o)
I Will! If that's a fact, I'll definitely do it and I'll also film it. That's Awesome! Thanks!
@@GoOutsideAndCook I just picked up 50# Thursday and they are cooking now. That's a good eating bean even without the steak. And I owed you the tip as payback for your recipe.
@@zoltankaparthy9095 Thank you Sandy, You owe me nothing but I sure appreciate the info. I appreciate you watching my video and commenting! Folks like you are why I do this stuff!
What brand of garlic bread do you recommend
Any kind of french bread is great, rolls or loaf either way. I usually like to get it toasted all the way around bfore adding the garlic butter but in this video I just used a store bought premade loaf.
Homemade brand
Get a stainless pan tray from the BBQ shop in SM. you melt the butter and garlic seasoning on the pit in the tray instead of spreading it on the bread and putting it on the grill. That way the bread soaks up more of the butter and seasoning instead of just burning off into the pit.
👌🏾
Thank you Buddy!
That looks great! Thank you for sharing!New subscriber here.Liked the video and activated the notification bell. Looking forward to watching more of your videos. Let's support each other! Found your link in our FB Group. Have a great day!
Thank you! I had a good time cooking that day. Thank you for the sub! I'll check your channel out also :)
You know he's from the Central Valley because he has Derek Carr's eyes
Derek's house isn't far from mine actually. Maybe a mile.
@@GoOutsideAndCook Awesome, I'm a big fan! He inspired me to get married and have kids. I'd love to tell him some day.
@@MatthewSchellenberg He's a solid dude. I don't know him personally but have seen him from time to time. He's away a lot. I'd have no problem delivering a letter though if you want to send one.
@@GoOutsideAndCook I would love that. I see your email address on your website. I'll send you an email when I get home.
Canned tomatoes in salsa sounds like New York, salsa should be crisp with the skins left on the tomatoes. After that I'll experiment with seasonings and adding other stuff. But always crisp uncooked tomatoes in real salsa. And I never trim a tri tip... trimming is done by the eater once it's plated up all that fat is natural flavor.
I couldn't agree more. I used canned tomatoes because that is what I see in the Santa Maria area at key restaurants for Santa Maria BBQ but in the Central Valley where I'm from, we grow it all right here and salsa is all fresh tomatoes, white onions and fresh cilantro and crisp peppers. Glad you watched and commented. Would love to hear how your cook turns out Coletta!
@@GoOutsideAndCook, Mine turn out the same as always, tender juicy and great. Baked my homemade rosemary sourdough bread. Made my crispy salsa the night before as always so the flavors come alive. While the tri tip was slow cooking on the weber, I had some foil with tomatillos slow roasting next to the tri tip for my homemade salsa verde. The next few days we'll be having tri tip in homemade corn tortillas topped with the salsa verde and maybe a side of spicy black beans and rice.. And I'm from South Florida
@@ColettaHughes Wow, you certainly know what you're doing! You would be surprised about how many people don't know how roasting tomatillos changes the complexity of salsa verde. Do you still live in South Florida? The reason I ask is because the food that you are describing sounds more southwestern but then again being from that area would bring in some Cuban influence. I have a Facebook page where I like to share pictures of the food that my viewers cook, I would love to share yours if you ever want to send me some pictures.
@@GoOutsideAndCook, My love of black beans and rice sure is from Cuba. The way I cook my southwestern beans is altogether a different topic lol. But I did live a few years in Galveston TX, so I've been known to make some dirty rice as a side when I do a tri tip. I live on The Lost Coast in Humboldt, CA. I always buy grass fed Humboldt raised tri tip and we tend to Smoke a lot of salmon up here too.
I love when people think they know what they are talking about. They are so sure they are right.
Very testy sub #728
Thank you my friend, it was very tasty for sure. Glad you liked it and welcome aboard!!
It's called "Santa Maria Style BBQ" not "Santa Maria BBQ".
Splitting hairs aren't we? I changed the title and thumbnail for ya. I've heard it referred to both ways many times.
Where’s the linguica
Hey Dennis, thanks for chiming in! I usually throw on Linguica, or some kind of sausage any time I BBQ. In this video I didn't because I was centered around authentic and the sausage and other meats really didn't play in until later. Now you got me wanting some slow cooked Linquica!
Don’t bother watching. This guy shows Santa Maria BBQ for 1 minute and talks for 21.
Sorry to disappoint, I appreciate the input though. Some folks like the details and history explained and some don't. God Bless!
NO NO NO. Beans + garlic + salt & pepper. Catsup???mustard???? get outta here. These are NOT SMS beans.
Thank you for the comment but I didn't use any catsup or mustard! I'll ask you to watch it again. And I will also disagree, boiling pinquito beans with only salt, pepper and garlic is not how those beans are made traditionally. You are defining the spices for the beef but there is a lot more love put into them beans my friend. I have been eating SMS food for quite awhile and I don't doubt that you have been either but I do doubt that you have been cooking it right.
good video but i'm from santa maria and it doesn't look authentic....no oak no good...gives the meat that authentic flavor....
Ummm, but I did use oak wood. Did you listen to what I was saying at the beginning of the video about using scrub oak (also known as red oak) wood? I burned oak wood down in my pit for three hours before cooking over those oak wood coals and had a couple of new sticks in there too so I got a lot of smoke. Did you confuse this with my spatchcock chicken video where I used lump charcoal? I sure appreciate you watching, I am in Santa Maria quite a bit, in fact I will be there in a week and a half. Had a lot of BBQ there and participated in a lot of cooks. You live in a great place for sure.
This guy’s salsa looks more like a soup then a “salsa”. Uses all these can products to make what he calls a simple salsa. Come on guy you’re killing me ....
I actually make a very good fresh salsa, this particular salsa is a recipe from a very popular restaurant in Santa Maria. It is simple but you are right, I didn't deviate from the recipe but some cilantro would have doctored it up to a higher level. Although your comment was a bit rude, I appreciate it all the same. Thanks for watching.