DivotMaker
New member
“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!
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!
