The Kitchen
All Recipes
Every recipe from the guide - cooking methods, rubs, sauces, sides, and more. Each one tested, measured, and written for the backyard.
Cooking Methods
Oven-Roasted Tri Tip
Tri tip roasted in the oven at 425°F with a stovetop sear. No grill needed. Crispy crust, medium-rare center in under an hour.
Reverse Sear Tri Tip
The most precise way to cook tri tip. Low oven to temperature, then a scorching sear for edge-to-edge pink with a hard crust. No gray band.
Santa Maria Style Tri Tip
The traditional California method for grilling tri tip over red oak coals with Santa Maria seasoning. Direct and indirect heat, 30-45 minutes total.
Slow Cooker Tri Tip
Tri tip braised low and slow in a crockpot until fork-tender. A hands-off method that turns a lean cut into something rich and shreddable.
Smoked Tri Tip
Low and slow smoked tri tip at 225 degrees F with oak or cherry wood. Deeper smoke ring, more bark, richer flavor than grilling. 2-3 hours total.
Sous Vide Tri Tip
Set your exact target temperature and the meat cannot overcook. 132 degrees F for 3-4 hours, then a hard sear for the crust the water bath cannot deliver.
Rubs
Chile-Lime Rub for Tri Tip
Ancho chile, cumin, and fresh lime zest push tri tip toward a Baja profile. Bright, acidic, with slow-building heat. Excellent for tacos.
Coffee Rub for Tri Tip
Dark roast coffee, smoked paprika, and black pepper build a dark, almost black crust. Best for smoked tri tip or reverse sear.
Herb Crust for Tri Tip
Fresh rosemary, thyme, and olive oil create an aromatic crust. Closer to steakhouse than backyard. Best for reverse sear.
Santa Maria SPG Rub
The classic Santa Maria seasoning: salt, pepper, garlic. Three ingredients, the right ratio, and the only rub most tri tip will ever need.
Marinades
Sauces
Board Sauce for Tri Tip
Built directly on the cutting board before you slice. Butter, garlic, herbs. The meat juices mix in as you cut. Simple, dramatic, delicious.
Chimichurri for Tri Tip
The single best sauce for grilled tri tip. Bright, herbaceous, acidic. Parsley, oregano, red wine vinegar, garlic, and olive oil.
Horseradish Cream Sauce
Sharp, creamy, and a classic steakhouse pairing for beef. Especially good with reverse sear or sous vide tri tip.
Santa Maria Salsa Roja
The traditional table salsa served at Santa Maria BBQs. Chunkier and simpler than restaurant salsa. The celery is the signature ingredient.
Smoky BBQ Sauce for Tri Tip
Thinner and less sweet than rib sauce. Vinegar-forward with smoked paprika and ancho chile. Tangy enough to match lean beef.
Sides
Cowboy Caviar
A cold bean and corn salad with lime and cilantro. The acid and crunch cut through rich tri tip - make it the morning of your cook.
Elote (Mexican Street Corn)
Grilled corn with mayo, cotija, chile powder, and lime. The acid and creaminess cut right through smoky tri tip.
Grilled Broccolini
Broccolini charred over direct heat with olive oil, red pepper flakes, and lemon. A bitter, green contrast to a rich plate.
Grilled Caesar Salad
Halved romaine grilled until charred, dressed with Caesar, shaved parmesan, and croutons. The char echoes the tri tip.
Grilled Garlic Bread
Not oven garlic bread - grilled. Char marks, slight crunch, garlic butter. The bread that mops up bean juice and meat drippings.
Loaded Tri Tip Fries
Thick-cut fries topped with sliced tri tip, chimichurri or cheese sauce, and pickled jalapeños. A crowd favorite.
Pinquito Beans
The signature side of Santa Maria BBQ. Small, pinkish-brown beans simmered with bacon, tomato sauce, and spices. Creamy but holds its shape.
Santa Maria Green Salad
The traditional Santa Maria BBQ side. Iceberg, tomato, and ranch. Simple, cold, and crisp against hot beef off the grill.
Smoked Mac and Cheese
Sharp cheddar and smoked gouda mac finished on the smoker. The last 30 minutes on the grate picks up real smoke flavor.