SANTA MARIA GRILLED TRI-TIP and Pinquito Beans
Adapted from West Coast Prime Meats Cooks © 2015
- Ninety grams (six tablespoons) powdered tomato
- One hundred eighty grams (twelve tablespoons or three-quarters cup) garlic salt
- Twelve grams (two and one-third teaspoons) jalapeño powder
- Eighteen grams (three and two-thirds teaspoons) onion powder
- Six grams (one rounded teaspoon) ground coriander
- Twelve grams (two and one-third teaspoons) ground cumin
- Six grams (one rounded teaspoon) black pepper
- One whole beef tri-tip, trimmed of excess fat and silver skin
- Place everything but the tri-tip in a Ziploc bag or jar with lid and shake well to combine. You will need a third of this mix for the tri-tip. Store the remainder in a cool, dry place for up to three months.
- One hour prior to cooking, liberally rub the tri-tip with the spice rub. Place on a rack set over a sheet tray and let sit at room temperature for one hour.
- Light a fire in the barbecue, ideally using red oak wood, 15 minutes before cooking (see chef’s note). Turn the meat every five minutes. This will keep the juices in the meat, rather than dripping down into the fire.
- When the exterior of the tri-tip is charred and the internal temperature is 135-140 degrees, take the meat off the heat and let rest at least 10 minutes.
- Slice thinly across the grain and serve with pico de gallo, barbeque sauce and pinquito beans.
- Two pounds dried pinquito beans
- Eight cups water
- Four tablespoons kosher salt
- Three red onions diced and divided in three parts
- Ten cloves garlic, sliced
- Third-cup Bragg’s Liquid Aminos
- Three-quarters cup plus two tablespoons Firestone 805 Ale
- Seven tablespoons olive oil
- One clove garlic, minced
- One teaspoon ground cumin
- Half-teaspoon ground coriander
- Quarter-teaspoon ground cayenne pepper
- Quarter-cup brown sugar
- Third-cup apple cider vinegar
- Place the beans in a large bowl.
- In a separate bowl, combine 8 cups of water with two tablespoons of the kosher salt. Stir to disperse the salt, then pour the salted water over the beans. Soak the beans in the brine overnight.
- The next day, strain and rinse the beans. Put the beans in a heavy stockpot and add water until one inch above the beans.
- Add one-third of the diced red onion, the 10 cloves of garlic, two tablespoons of the Bragg’s and the beer. Place the pot over medium-high heat, bring to a boil, then turn down the heat and simmer until the beans are tender, about two hours.
- Heat the olive oil in a large sauté pan over medium heat. Add the minced garlic, cumin, coriander, the remaining two tablespoons of salt and the red pepper. Cook, stirring often, until very fragrant, about two minutes. Add the remaining onions, turn heat down to medium-low and cook until onions are tender, about 8 to10 minutes. Set the pan aside.
- Once the beans are tender, add about a cup to the onion and spice mixture. Mash the beans to incorporate it with the oil, then add the pan mixture to the pot of beans, along with the brown sugar and remaining five tablespoons of Bragg’s Aminos. Cook for about 15 minutes or until the sugar is well dissolved and the Bragg’s has reduced by half.
- Stir in the apple cider vinegar and simmer for 2 to 3 minutes more, stirring frequently. Adjust the vinegar and salt to taste and serve immediately. If serving later, cool the beans in an ice bath and refrigerate.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Photo credit: Jacques Lorch
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Traditionally, tri-tip is cooked on a Santa Maria grill, which uses a wheel to raise and lower the barbecue tray. If you have a Santa Maria grill, raise the grate to the highest position when you light the fire. If you have a Weber-style kettle, rake some coals out to one side of the kettle, place the grill rack as high as possible and position the meat as far away from the coals as possible.