Entree: United States – California – Santa Maria Style BBQ Tri-Tip

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 55 min

Additional 15 min

Total 2 hrs 40 min

Ingredients

- 1 tri-tip roast, approx. 2.5–3 lb (1.1–1.4 kg)
- 2 tbsp (30 ml) kosher salt
- 1 tbsp (15 ml) coarsely ground black pepper
- 1 tbsp (15 ml) garlic salt
- 1 tbsp (15 ml) olive oil
- Red oak wood chunks or chips (for grilling)
- 1 1/2 cups (about 9 oz / 255 g) dried pinquito beans (or substitute small pink beans)
- 6–8 cups (1.4–1.9 L) water (for soaking/cooking beans)
- 4 slices bacon, diced (about 3 oz / 85 g)
- 1 medium yellow onion, chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 2 tsp / 10 ml)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste (for beans)
- 1 French bread loaf (about 12 oz / 340 g)
- 4 tbsp (1/4 cup / 60 g) unsalted butter, softened
- 2 cloves garlic, minced (about 2 tsp / 10 ml)
- 2 tbsp (30 ml) chopped fresh parsley
- 6 cups (about 150 g) mixed salad greens
- 1 pint (about 300 g) cherry tomatoes, halved
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- Salt and pepper, to taste (for salad dressing)

Instructions

Short Description:
A classic Santa Maria-style tri-tip roast seasoned simply with salt, black pepper, and garlic salt, grilled over red oak for a distinctive smoky crust and served with pinquito beans, grilled garlic bread, and a fresh green salad for a complete main-course meal.

Regional Notes:
This is the Santa Maria, California version: the tri-tip is treated with a very simple rub (kosher salt, coarse black pepper, garlic salt) and cooked over red oak wood to get the traditional smoke flavor and char. It is served with regional pinquito beans and grilled garlic bread rather than heavy sauces common elsewhere.

1. Beans first: sort and rinse the dried pinquito beans. Place in a large bowl, cover with water and soak overnight, or use quick-soak (cover with 6 cups/1.4 L boiling water, boil 2 minutes, remove from heat and soak 1 hour). Drain and reserve.
2. In a medium Dutch oven or heavy pot, cook the diced bacon over medium heat until fat renders and pieces are crisp, 5–7 minutes. Remove most bacon pieces to a plate, leaving about 1–2 tbsp fat in the pot.
3. Add the chopped onion to the pot and sauté in the bacon fat until softened and beginning to brown, 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Return the bacon to the pot with the drained beans. Add the bay leaf and 6 cups (1.4 L) fresh water (add more as needed while simmering). Bring to a simmer, cover, and cook gently until beans are tender, about 60–90 minutes. Season with salt and pepper toward the end of cooking (taste to avoid over-salting). Keep warm.
5. While beans simmer, prepare the tri-tip: pat dry with paper towels. Rub the surface with olive oil, then evenly coat with kosher salt, coarse black pepper, and garlic salt. Let sit at room temperature 30–45 minutes while preparing the grill.
6. Prepare the grill for two-zone cooking and smoke: build a medium-hot charcoal fire and add red oak wood chunks or chips to produce steady smoke; alternatively, use a gas grill with a smoker box containing red oak chips. Arrange coals or burners so you have a hot direct-heat zone and a cooler indirect zone.
7. Sear the tri-tip over the direct heat (above the coals or hot side) for 3–4 minutes per side to develop a dark crust, turning to sear all sides. Move the roast to indirect heat (cooler side), cover, and continue grilling with oak smoke until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 20–30 minutes depending on size. Aim for 130–135°F (54–57°C) if you prefer medium.
8. While the tri-tip finishes, prepare garlic bread: slice the French loaf lengthwise (or into 6–8 long pieces), mix the softened butter with minced garlic and chopped parsley, spread evenly on the cut surfaces. Grill the bread cut-side down over indirect heat until toasted and lightly charred, 3–5 minutes. Remove and keep warm.
9. When tri-tip reaches target temperature, transfer to a cutting board and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute.
10. For the salad, whisk together olive oil, red wine vinegar, Dijon mustard, salt and pepper in a small bowl. Toss mixed greens and halved cherry tomatoes with the dressing just before serving.
11. Slice the tri-tip thinly against the grain (tri-tip has shifting grain—identify the grain direction and slice across it) into 1/4-inch (6 mm) slices. Arrange on a platter.
12. Serve slices of Santa Maria-style tri-tip with a scoop of warm pinquito beans, grilled garlic bread, and dressed mixed greens. Offer any pan juices to spoon over the meat.