Alright, let’s talk about this Santa Maria tri-tip, you know, the real way, like how we used to make it back home.
What’s this Tri-Tip thing anyway?
Well, it’s a hunk of beef, kinda triangle-shaped. Don’t get all fancy with the names, it’s just good eatin’ meat. Used to be cheap, now everyone wants it, go figure. You can cook it on a grill, that’s the best way, makes it taste all smoky and good. We always used oak wood if we could find it cause that made the best flavor, but any wood will do in a pinch.
Gettin’ that Meat Ready
First thing you gotta do is season that meat. Don’t need none of that fancy stuff, just salt, pepper, and maybe some garlic powder if you’re feeling spicy. Rub it all over, get it in every nook and cranny. Some folks like to marinate it, but we never did. Just good ol’ salt and pepper was enough for us.
Cookin’ Time!
Now, you get that grill good and hot. You want those coals nice and red, not too much flame though, or you’ll burn the outside before the inside is done. Put the meat on the grill, fat side up first. Let it cook for a bit, then flip it over. Keep flippin’ it every few minutes so it cooks even. You want it nice and brown on the outside, and pink in the middle. Not too pink though, unless you like it bloody. We always cooked it ’til it was just a little bit pink. That way it’s juicy and tender.
Sides, Sides, Sides!
Now, meat’s good, but you gotta have somethin’ to go with it. Can’t just eat a pile of meat, can ya? Here’s what we always had, simple and good.
- Beans: Pinto beans, cooked slow, with a little bit of onion and maybe some bacon if we had it. Not too fancy, just good and hearty. You let ‘em simmer all day until they’re soft and taste just right. Some folks use those little pink beans, but pinto beans is what we always had.
- Bread: Just plain ol’ white bread, sliced thick. We’d butter it up and sometimes grill it a little bit, get it all crispy. Perfect for soppin’ up all the juice from the meat. Sometimes if we were feeling fancy we’d get a loaf of that French bread.
- Salsa: Gotta have somethin’ fresh. We’d make salsa with tomatoes, onions, cilantro, and a little bit of jalapeno. Not too spicy, just enough to give it a little kick. You chop it all up real fine, mix it together, and that’s it. Real simple.
- Salad: Just a plain green salad. Lettuce, tomatoes, maybe some cucumbers if we had them. Just somethin’ to make you feel like you’re eatin’ healthy, ya know? A little bit of vinegar and oil, and you’re good to go.
- Macaroni and cheese: This wasn’t somethin’ we had all the time but sometimes we’d make a big ol’ pan of macaroni and cheese. Just the regular kind, with cheese sauce and noodles. Kids loved it. Made from scratch of course, none of that box stuff. Whole milk, real butter, and good cheddar cheese, that’s the secret.
The Real Secret
Now, the real secret to good Santa Maria tri-tip ain’t the meat or the sides. It’s the folks you’re eatin’ it with. Good food, good company, that’s what makes a meal special. We always had a big table full of family and friends, laughin’ and talkin’ and just enjoyin’ each other’s company. That’s what I remember most. So don’t worry too much about gettin’ everything perfect. Just cook the meat, make some sides, and gather your people. That’s all you need for a good meal.
And Don’t Forget the Syrah!
Oh, and one more thing, if you’re feelin’ fancy, you can have a glass of that red wine with your meal. That Syrah stuff, they say it goes good with the meat. We didn’t have it all the time, but when we did it felt special. Makes everything taste a little better, ya know?
So there you have it. That’s how you make a real Santa Maria tri-tip meal, like we used to do it back home. Simple, good, and full of love. Now go on and try it for yourself.
Tags: [santa maria tri tip, tri tip recipe, bbq tri tip, traditional sides, pinto beans, simple salsa, grilled bread, macaroni and cheese, family meal, oak grilled, red oak flavor]
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