Santa Maria-style barbecue focuses on tri-tip, a distinct cut of beef from California's Central Coast. This style is characterized by high-heat cooking methods using local red oak coals, differing from the low-and-slow techniques of other barbecue traditions. Tri-tip is recognized for its triangular shape and is typically sold as a two-pound roast. It is well-marble, offering a rich, flavorful experience reminiscent of sirloin while requiring careful cooking to avoid overcooking. The preparation involves a simple rub of salt, pepper, and garlic powder for flavor enhancement.
Santa Maria-style barbecue highlights the unique cooking technique involving high heat from local red oak coals, bringing out the best flavors of tri-tip.
Tri-tip, often sold as a two-pound whole roast, is recognized for its distinct cone-like shape and is known for being tender and flavorful.
The tri-tip cut comes from the bottom of the sirloin area of the cow, combining a great mixture of lean beef flavor with rich marbling.
Santa Maria barbecue relies on a simple rub of salt, pepper, and garlic powder to enhance the natural flavors of tri-tip during cooking.
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