Smokin-It User Forum!
Recipes => Beef => Topic started by: DivotMaker on October 19, 2015, 08:14:19 PM
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“Santa Maria BBQ Day” was a great success!! In fact, my wife told me it was one of the “best meals” I’ve ever made! Certainly not meaning to brag, but my first attempt at a pinquito bean recipe was absolutely out of the park, and the best bean side dish I’ve ever had (and that’s saying something, at my age!). The bean recipe could easily be a standalone meal, all by itself!
On the menu:
4 lb USDA Choice Tri-Tip Roast over red oak
Pinquito Beans (my recipe)
Garlic/Parmesan toasted French bread
No salsa, this time.
Prep for the tri-tip:
Santa Maria steak seasoning:
5 Tbs. kosher salt
2 Tbs. fresh-ground coarse black pepper
2 Tbs. granulated garlic
2 Tbs. dried parsley, rubbed in hands to grind finer
4 Tsp. demerara sugar
Coat cold meat with olive oil, and sprinkle steak seasoning on just before smoking. No need to allow this to rest in the fridge.
Pinquito Beans:
1 lb dry Lompoc Bean Co. pinquito beans
7 slices thick-cut Wright’s bacon (hickory), cubed into ½” squares
1 medium yellow onion, chopped
2 cloves fresh garlic, minced
1 large Anaheim pepper, chopped
1 can Rotel original
1 10 oz can red enchilada sauce
1 Tbs. sea salt
2 Tbs. light brown sugar
Directions: Soak beans in cold water for 10 hours, then change water and simmer on medium heat for 2-3 hours. Drain beans, but keep 2 cups of the bean water after cooking. Do not add salt to the beans while they are cooking in this stage; it makes the skin tough!
In a cast iron Dutch oven, cook the bacon cubes, stirring often. Remove cooked bacon to a separate bowl, and drain bacon grease, except 1 Tbs. In the hot pan, add chopped onion, garlic and pepper, stir to brown. Add in bacon, Rotel and enchilada sauce, mix thoroughly. Add in beans, salt and brown sugar, and enough of the leftover bean juice to make the beans wet, but not too soupy. Continue to simmer on low heat, stirring occasionally.
Santa Maria Tri-Tip Roast:
While the beans were simmering, I trimmed the roast, and placed back in the fridge, so it would stay as cold as possible before smoking. If I were going to cook this on the grill, I would have left it out to warm to room temp, then seasoned. But, my goal was to smoke first, at low-temp, then reverse-sear.
When it came time to smoke, I set up the #2 to smoke to 128 internal temp, at 200.
The meat was oiled and coated with the Santa Maria seasoning, and straight into the smoker. When it hit 128, I removed it and reverse-seared it on a 550° Weber gasser (just a few minutes per side). I wasn’t sure how long this would take on a tri-tip, but thought it would be 1 – 1.5 hours…wrong! At 2 hours, I was still 10° away, so I bumped the temp to 220 to speed it up a bit. Next time, I will use 210 (like I do with prime rib), and allow 2+ hours.
While the roast was resting, I heated the garlic bread:
Garlic Bread:
I intended to grill this, but the Packers were playing, so the bread got a quick trip through the broiler! I used:
1 loaf fresh French bread from Wally World (actually really good French bread), sliced in half (tops & bottoms).
1 stick of soft butter, combined with grated parmesan cheese and garlic salt. Just eyeballed the amounts, stirred it and coated the bread
In the broiler, on high, just long enough to brown the tops.
The Tri-Tip was sliced lengthwise, across the grain, about ½” thick. Very tender and juicy!
All in all, my prep paid off very well for this dinner! I was absolutely thrilled how well it worked out, and how good it tasted! The seasoning, the red oak smoke on beef, just perfect! The beans were out of this world, and of course the fresh garlic toast was a great topper!
This one will be a repeat, for sure!
...I hope Scott approves! ;)
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Yum! Both are now on my radar! Never had either one. Tri-Tip is more popular out west than here in Wisco. Difficult to find here, but I know I can find it. And the beans sound awesome. Not familiar with Pinquito beans, but will be researching those. The beans sound like a good place to use my trimmings from the 10 pounds of bacon I'll be smoking in a week. Not sure if I've seen pinquito in our mainstream markets, but I'm sure I can find them somewhere...
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Thanks Kari! Pinquitos are unique to the Santa Maria area - only place they are grown! The best deal I've found is the Lompoc Bean Co. They have a flat rate shipping box, so I filled it! 5 lb bag of pinquitos, 2 lbs yellow beans, and 2 lbs navy beans. Pinquitos are a red bean, but don't taste like any red or pinto bean.
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Pinquitos are a red bean, but don't taste like any red or pinto bean.
How would you describe Pinquito Bean flavor/texture as compared to other beans? Creamy? Meaty? If I can't find them around here, I'm definitely going to order them.
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They are firmer, and creamier tasting than pintos or red beans. Hard to describe...unique. I doubt you'll find them locally in WI.
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That's a great bean resource! Just ordered 5 lbs of the Pinquito's. Like you, I filled the rest of 15 lb shipping with other beans, including yellow beans. I've never made anything with yellow beans before, so if you have a favorite recipe, let me know.
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A big California thumbs up for ya 8) 8)
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They are firmer, and creamier tasting than pintos or red beans. Hard to describe...unique.
sweeter than pinto and creamier... the juice is very, very tasty and they stay kinda firm. Personally, i never add any sugar.
20# (10 bags of 2#) is around $50, shipped. So the price is just about the same as any other beans at your local grocer. They make a great refried beans too!
Tony, thanks for recipe, i'll definitely try it! I'm still curious if Lompoc yellow beans are similar to canary (which i find locally, Goya brand).
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A big California thumbs up for ya 8) 8)
Thanks Scott!! ;D
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I'll let you all know on the Lompoc yellow beans; haven't tried them yet. I hear they're really good for white chicken chili, which is probably what I'll try them with! Not sure about canary beans - never had them. Supposedly, they keep their texture better than other white beans (great northern). I also got some of their navy beans.
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sweeter than pinto and creamier... the juice is very, very tasty and they stay kinda firm. Personally, i never add any sugar.
Perfect description! I really liked the little bit of sweetness to offset the other ingredients, in this recipe. 2 Tbs. in a pot that big wasn't much.
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We'll have to check into that, Pete. Could be the same bean!
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Canary seems like it is probably the same as Yellow beans. Also got Lima, Christmas Lima, Navy, and Fava from Lompoc. Don't care for Great Northerns. The skins pop and fall off too easily compared to others. Lompac doesn't carry them, but I feel compelled to mention my dislike for Kidney Beans, of any color. Gritty, boring flavor.
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Hey Tony,
Thanks for the bean recipe, I plan to give it a try soon!
Greg
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Great job Tony! That looks like one delicious meal.
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I bet these would also be great placing in the smoker for one hour!
Greg
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Wow that looks really good Tony.
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I bet these would also be great placing in the smoker for one hour!
Greg
Might try that next time! They already have a little smoky flavor, due to the amount of bacon.
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Alright, this is on the menu for Sunday. Couldn't find pinquito so going with pintos. But should be great. Love being able to search and find recipes like this!
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Alright, this is on the menu for Sunday. Couldn't find pinquito so going with pintos. But should be great. Love being able to search and find recipes like this!
Pinquito are a variety of "pink" beans, but DM's recipe is so good, that I think you can use practically any bean and it will be great!
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Good looking chow, have to save this one for the future!
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Wow! The tri-tip and beans both look great. Tri-tips are not very common in Atlanta but I have a couple of meat markets I can check at. Thanks for sharing.
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Very good dinner tonight. Tri tip was super easy and very flavorful with the simple rub. The beans were great as well! Entire family liked both and will do again at some point. Only change I would make is to use a little less wood. I had just under 6 oz and meant to take a small piece out and forgot. But was still a success!
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Looks like everything turned out great!
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Pinquito are a variety of "pink" beans, but DM's recipe is so good, that I think you can use practically any bean and it will be great!
:-[ Thanks Kari!!
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Looks fantastic, Jeremy! If you are inclined, order some Pinquinto beans from the Lompoc Bean Co. They are very unique, and not even close to a Pinto bean - but that was a good substitute. Pinquitos are firm, but have a meat that is like smooth butter, and a very good flavor.
Thanks for trying the recipe!!
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I know this is an old topic, but I used to live in Lompoc (LOM-POKE is the correct pronunciation if you were wondering). My neighbor did Santa Maria BBQ catering on the side. I never realized how lucky I was. If his scraps weren't enough, there were times when the grocery stores would have tri-tip for $.99/Lbs (1994-1998ish). You could go to the commissary and buy a case of them untrimmed for $50-$60. Last time I saw one it was north of $8/lbs and that was several years ago. 5.99/lbs at Albertsons in Santa Maria this week ;) . Can't even find one in stores on the east coast; butcher this weekend tried to convince me a well trimmed bottom round would be the same. Nuh-uh. Anyways, I digress, and need to return to the beans. Aw man, the beans. I would get his leftovers, and get them by the gallon. They were so good I would eat them cold for breakfast. He would never reveal his recipe, but I knew enough to know there was a hint of cinnamon, and more obviously, he used Chorizo sausage instead of ham or bacon.
I made the recipe Divot Maker posted this weekend, sans the pinquito beans and sub'd in canned pintos instead. Of course, chorizo as my pork product of choice. I made one batch with a can of green chiles, another with fresh chopped Anaheim. Not sure I could tell the difference. At some point maybe I'll add a dash of cinnamon and see what happens.
This recipe though, these were the best damn beans I ever had. I thought maybe I was biased. I took some into to work today, and now have some requests for a couple of quarts to dole out.
This post resurrected some great memories. And if you're going to do something well, why not beans?
Sorry for bringing an old thread back, hope I didn't run afoul of any etiquette rules. It's been a while since I have been online here, I started fly fishing a couple of years ago and that has consumed my limited online presence.
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When you are discussing good food and successful cooks, I think it is very appropriate to stoke the fire with an old post. I might attempt to cook the beans . I can get chirizo but good tri-tips in the Atlanta market are impossible.
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Sams has them frequently here.
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Smoked this up again last night for dinner at a friends house. It was a hit! I was watching "Man Fire Food" at 12:00pm, they mentioned Santa Maria for some type of food they were making - so off I went to the store for a tri tip. Love that I could pop this in at 4pm and have dinner ready by 6:45pm.
Great recipe!!!!
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Thank you, Jeremy! Have you tried the beans?
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Tony,
I have tried the beans, but not pinquito style. I’ve only made it with pinto beans because they are readily available in NM. My parents by fresh picked beans close to there house from a place called Moriarity. The school mascot - Pintos...... hahaha.
But the beans were phenomenal. One of these days I’ll order some on the inter webs because I can’t find them here in my area. But, Santa Maria tri tip is one of my favorite recipes hands down. I love the flavor combination the beef has with the spices and sugar. Good eats!!!
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Thank you, Jeremy!