19 Reviews of Santa Maria Tri Tip

From: The Brungers

On Jun 10, 2007

This Tri-Tip was very impressive. Upon looking at the recipe we were a bit skeptical at first because it was a lot different than the normal Santa Maria BB-q recipe we make which came from Lompoc, California. We followed this recipe to a T and the final product was very tender and juicy crispy on the outside and not overwhealming in spices. The Oil and Red wine vineager are a perfect grilling touch. We Loved it and it made our Sunday dinner very memorable.

From: Resilient

On Jun 26, 2009

I use this rub and oil mixture at least once a month, either on steaks (flank, skirt, or filet mignon) we grill or on roasts (twice tri tri and once bottom round). It is delicious and easy to prepare! Be sure to not use the rub without the oil mixture because the rub has a tendency to burn in parts if it's not protected by oil.

From: slo_cook

On Jun 26, 2009

Living in San Luis Obispo, just to the north of Santa Maria, where it's reported that the cut of meat "tri tip" was originated at Cal Poly, it's a staple, even in the winter months. What gives the Santa Maria style tri tip it's true great flavor is a simple seasoning of salt, pepper, onion and garlic powder and most importantly it is bbq'd/smoked over oak and only oak.

From: jazzchef

On Oct 26, 2009

made this tonight and doubled ingredients since i had a very large roast, it took me WAY crazy longer than here but that was bcse of my humoungus roast. This marinade is AWESOME! I will use this again and again. thanks

From: Sooz Cooks

On Jun 16, 2008

We had a Mexican Themed BBQ for Father's Day and this was on the menu along with Santa Maria-Style Pinquito Beans. I put the rub on the day before and followed the directions exactly. I could not find a Tri-Tip so used a Sirloin roast that we cut into think strips and served with flour and corn tortillas from the little Mexican Market down the street. I also had sour cream, guacamole and shredded cheese. Everyone absolutely loved this made this way. With the nice cripsy outside and the medium rare inside, we well have this a lot this summer!

From: DDW

On Jun 30, 2008

Great recipe Mary!!! I have to admit that I used a Santa Maria seasoning given to us by a friend (we hadn't tried it yet) but could not resist the garlic oil/vinegar basting. Oh my!! Delicious! Will use your rub when my supply is out - it's probably close so I figured I could still justify rating this recipe. Will be making againg - everyone raved.

From: Finneus Fudge

On Mar 27, 2008

I'm from Santa Maria and this is authentic! We would double the salt in the rub next time, but it was delicious... Thanks!

From: Chef #628393

On Nov 30, 2007

Incredible!! Reminded me of our vacation in La Salva Beach which is the first time we has Santa Maria Style tri-tip. This was a perfect match!! I infused the oil my self with the garlic and it was soooo good. I also used the mesquite chips. Hubbys happy!!

From: Nicklynne :)

On Nov 22, 2007

Wow! This was excellent!!! I used our convection oven and a roasting rack and pan instead of the grill for this - cut down on the chances of flare-ups (325 for about an hour, basting every 10 minutes or so). Next time I think I'll put a tin foil packet of damp mesquite chips inside the oven as well and see if some flavor is added from the smoke (not that it needed extra flavor!!) I didn't have any garlic-infused vegetable oil so I used some garlic flavored red wine vinegar...as long as the garlic is in there somewhere, my husband is happy! Will definitely make this again. Thanks so much!!!

From: pamcooks13

On Sep 13, 2008

I made this for a "Club Picnic" today- about 50 people. Followed the recipe (unusual for me) exactly. Prepared about 13.5 lbs- 7 roasts. It was a big hit- even some vegatarians (me included) were tempted to try it. Used mesquite charcoal and oak smoking chips- awesome.