Barbecued Santa Maria Tri-Tip - Black is the New Golden-Brown

The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties - the black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.

My version isn’t exactly authentic, since I didn't grill it over hot coals made from Central Californian red oak. They say it's the red oak that gives this style of barbecue such a great flavor. One day I'll travel down to Santa Maria and taste this for myself, but until then regular hard wood charcoal will do just fine.

One of the signature characteristics of this barbecued beef is the spicy, charred crust outside, and the juicy, medium-rare meat inside. To achieve this we use a very hot grill, along with a continual turning and basting with a garlic and red wine vinaigrette. This basting sauce is another modern addition, as the original relied on just the dry rub and red oak for its flavor - again with the red oak.

Tri-tip a very common cut of meat around these parts, but any butcher worth his or her mustache will be able to cut one of these triangular roasts from the bottom sirloin. If they're confused, just bring in your iPod and play the video for them so they can see what you want.

In Santa Maria this tri-tip is traditionally served with beans, salsa and tortillas, but in the video you'll see the succulent slices sitting next to some unbelievably delicious eggplant Parmesan, which I also filmed and will edit soon. Yes, another tease. Enjoy!



Ingredeints:
2 to 2 1/2 lb beef tri-tip roast
2 teaspoons fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic

Here are some more delicious video recipes I've filmed on the grill:
Asian-Marinated Skirt Steak
Grilled Paprika Chicken
Grilled Lamb Chops with Fresh Mint Sauce
Grilled Lemon Yogurt Chicken
Fennel-rubbed Flank Steak with Grilled Oranges

A Tuesday Tease

If you've been to Santa Maria, California, you may know what's coming.

¡Feliz Cinco de Mayo!

Here's a collection of video recipes featuring fantastic food inspired by the cuisines of Central and South America. You never forget your first love, and when it comes to ethnic food it was the foods of Mexico and points south that first captured my heart and imagination some 28 years ago, as I began eating my way across San Francisco. I realize Cinco de Mayo is a bigger deal out here in California, but no matter where you live, I hope you give some of these festive recipes a try. Enjoy!



Salvadorian Chicken Stewed in Cream







Chicken Chili (or Chile) Verde









Pineapple Pork Al Pastor








Mexican (Spanish) Rice








Chili-Rubbed Pork Chops









Chicken Chimichanga








Scallop and Mango Ceviche

Fresh Asparagus with Ham, Garlic and Lemon

If I had a farm, this is how I'd eat asparagus. I would plant lots of asparagus, and every spring I would collect bunches of beautiful green spears.

I would ignore the calendar - for me, spring would begin each year on the day I cut my first asparagus.

I would plant rows and rows of garlic. I would never have to buy garlic, or worry about being out. I would never stop being amazed at how every year's crop tasted a little different from the last.

I would raise hogs for so many reasons, not the least of which would be to cure my own ham. I would hang them in a dark cool cellar, and peak at them every day.

I would plant a lemon tree in just the right spot, so the warm summer breeze carried the blossom's sweet scent through the kitchen window. If I had a farm, this is how I'd eat asparagus. Enjoy.



1 pound fresh asparagus
2 tbsp olive oil
2 ounces thinly sliced prosciutto ham, or any ham, roughly chopped or torn
1 clove garlic, thinly sliced
1 lemon, halved
salt and fresh ground black pepper to taste, optional