santa maria bbq


2 - 3 Lb. Tri Tip Sirloin
Extra Virgin Oil
Kosher salt, black pepper, garlic powder, and paprika
About 2 cups red oak chips, soaked in water 30 minutes before grilling. You can sub mesquite if you can't find red oak. I ordered mine direct from the source along with real "pinquinto" beans right from the source. Check out Suzie Q's for all your Santa Maria needs!
1 lb dried Pinquinto beans (soaked overnight, and simmered for two hours the next day, saving 1 cup of the soaking water) OR two 14.5 oz cans pink beans (Goya's got this)
2 strips bacon, diced
1/2 onion, diced (about a half a cup, save the other half for the pico, NOT diced)
4 cloves garlic, minced
1 14.5 oz can fire roasted diced tomatoes
1 Tbl Chipotle pepper in adobo, pureed
1 Tbl Sugar
1 Tsp Kosher Salt
1/4 tsp Pepper
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp ground mustard
1 cup Stock (chicken or vegetable)
2 Heirloom tomatoes or vine fresh
1 Anaheim chili
1/2 onion
3 cloves garlic, unpeeled
1 TBL Cider Vinegar
1 TBL Extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp Black pepper
1/4 tsp dried oregano
1/4 tsp garlic powder
Dealer's choice, how many people you serving. French bread, club rolls, hoagie rolls, whatever, your call...brushed with olive oil and sprinkled with coarse ground garlic powder


Fire up your grill and set for in-direct cooking. Using charcoal lends an INCREDIBLE flavor to the tri tip and the red oak chips will just put it over the edge. First things first, season your tri tip roast liberally with salt, pepper, paprika, and garlic powder. Let rest while you prepare the rest of the meal. Let's start with the beans. Place a cast iron skillet on the grate directly over the hot coals. Drop in the bacon, and cook until fat is rendered and it's just becoming crispy. Add the onions and cook for about two minutes, stirring routinely. Add the garlic and cook for one minute. While the garlic is cooking, add the chipotle, oregano, garlic powder, sugar, mustard, salt and pepper. Add the tomatoes and beans. Put in the soaking liquid for fresh or 1 cup stock (chicken or veg). Stir "circle pit" style until all ingredients are combined. Slide over to indirect heat. Place half your wood chips over your coals, cover the grill, and let the magic happen.
You're really looking for a consistency here, it's gonna take about 40 minutes.
When the beans are done, remove from the grill, tent with foil, and set aside.

Toss your pico de gallo veggies with a little oil, salt and pepper. Grill right over direct heat until charred all over. You'll only have to cook the garlic a few minutes. When done, scrape the skin off the pepper, pop the garlic out of their papery prisons, and throw everything into the food processor. Add the vinegar, oil, and spices. Whiz until smooth, but slightly chunky. Pour into a bowl and set aside.

Check your coals, you may want to add a few more coals to the mix, you want it nice and hot. Close your grill  and let it heat up again. Place the rest of the wood chips over your bed of coals. Place the tri tip directly above the hot coals and the smoke that should be billowing out of your grill by now. Sear well on all sides, get it nice and crusty. Move over indirect heat, close grill, and smoke for 10 minutes. Move back over direct, and start working on that crust. You are looking for 140 degrees. Pull it when you get there. Now this is important...let it sit for at least 15 minutes! Let the juices redistribute.

Brush your bread with olive oil, sprinkle with garlic powder and put over direct heat. Toast evenly, and work on some pretty grill marks.

Determine which way the grain goes, and slice the trip tip as thin against the grain. There might be some directional changes in the grain with a tri tip, so pay attention.
And for the love of all that's holy, don't throw away any accumulated juices from your cutting board. Pour them back over the sliced meat. 

Layer sliced trip tip to serve on a plate. Serve with beans, a pool of fresh pico, and plenty of fresh grilled garlic bread to sop it all up!!!!

BOOM! You're ready to eat. Crack open a few beers, crank up the tunes, and let the good times roll! 

Here's to music, here's to food \m/ !!!

Welcome to Supersonic Singles! These are new cooking segments that pair some kick ass Supersonic Kitchen recipes with some independent, underground music! Food and music, have ya heard that one before!?!

For this edition of Supersonic Singles, I decided to cook my version Santa Maria BBQ! Hailing from the central coast region of California, Santa Maria BBQ is a regional traditional dating back to the mid 19th century! Legit Santa Maria starts with a cut of sirloin known as "Tri Tip", seasoned liberally with salt, pepper, and garlic (mine's got a touch of paprika!), grilled over California Red Oak Chips! Served alongside this meaty mouth bomb are smoky "Pinquinto" beans. Pinquinto beans are a small pink bean grown in the Santa Maria Valley. Fresh pico de gallo is the classic accompaniment to our tri tip feast, only we grill ours here at Supersonic Kitchen! Right over the same red oak chips. Rounding out this backyard buffet are grilled loaves of garlic French bread! Providing the soundtrack for this little road trip to California are none other than Baltimore's own Harlan County Kings! They have a new album out titled Majestic Hotel. They recently placed third in the Baltimore Block Party sponsored by WTMD radio, and will be featured on an upcoming episode of Baltimore Hit Parade!

I've paired this killer feast with a road ready Americana ballad called "Ghost on the Highway".

  Rosalie Wampler: Guitar/Vocals  Ross Metcalfe: Guitar/Vocals  Joe Manfre: Drums  Henry Lingenfelder: Bass   PHOTO: Tim Prendergast

Rosalie Wampler: Guitar/Vocals  Ross Metcalfe: Guitar/Vocals  Joe Manfre: Drums  Henry Lingenfelder: Bass   PHOTO: Tim Prendergast

"Harlan County Kings have been at it for a while...That longevity is apparent in the songwriting and performances on Majestic hotel. Ross' roots and punk rock inspired vocals coupled with Rosalie's classic rock anthem meets singer songwriter stylings balance the band's overall power pop/Americana feel. A well produced recording and a fun ride from start to finish"-Rob Zuzin


Band Camp



Chef Jeremy Davis
Producer, Second Camera, Editor

Tonya Davis
Camera, Co-Producer