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Santa Maria, California, is home to the Barbecue Hall of Fame. The locals are a passionate band of grillers who have perfected the art of cooking a relatively unknown but unbelievably delicious cut of meat. Also known as "bottom sirloin butt," tri-tip should be grilled no more than medium-rare, then cut into thin slices and served on French bread.

For the sauce:

1 tablespoon olive oil

1/2 cup finely diced red onion

1 teaspoon minced garlic

1/2 cup chicken broth

1/4 cup ketchup

1/4 cup steak sauce

1 tablespoon finely chopped fresh parsley

1 tablespoon Worcestershire sauce

1-1/2 teaspoon ground coffee

1/4 teaspoon freshly ground black pepper

For the rub:

1 tablespoon cracked black pepper

2 teaspoons garlic salt

1 teaspoon dry mustard

1 teaspoon paprika

1/4 teaspoon cayenne pepper



2 to 2-1/2 pounds tri-tip beef, about 1-1/2 inches thick

12 slices French bread

Oak, mesquite, or hickory chips soaked in water for at least 30 minutes



To make the barbecue sauce: In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Purée the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

To make the dry rub: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.

Follow the grill’s instructions for using wood chips. Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total. Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140ºF for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.

Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature.

Makes 6 servings.

Sounds really nice. You know, in one of my kid`s books once, there was a recipe for `upside down sandwiches`. Intrigued, I read it and it said:

1. Butter 2 slices of bread

2. Put a filling of your choice between the slices

3. Turn sandwich upside down!!!

- which really tickled my fancy, somehow! (sorry, off to eat a sandwich................)

Santa Maria, California is the 'Home of BBQ?' Michael Jackson's hometown? California? A breathtakingly beautiful state for certain but it does not know what BBQ is! You have to come to Kansas City for the real deal!

David813 wrote: Santa Maria, California is the 'Home of BBQ?' Michael Jackson's hometown? California? A breathtakingly beautiful state for certain but it does not know what BBQ is! You have to come to Kansas City for the real deal! Gee David I have to disagree with you on this one. (I know we always agree but there is always a first for everything)



The "REAl DEAL" is out WEST my friend. California has the largest population of people from other states in the union. From Okies to Yankees who had many ways of cooking meats, and shared their style. I have had BBQ in the Mid West, the South, Chicago just about everywhere. The WEST is BEST.

I have to say if you ever get the chance to eat "DEEP PIT BBQ" out west you will know what it is all about.

It is cooked underground in the dirt. Not many still know how to do it but there are a few that carry the tradition on. I was lucky to have learned young and passed it on to my boys.



Just my opinion.....

Let us have some of this. Come on UK where are your english recipes:p