Santa Maria BBQ Night! - Tri-Tip and Pinquito Beans
- Thread starter DivotMaker
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JustChillin
New member
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.
barelfly
New member
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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DivotMaker
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SconnieQ said:
:-[ Thanks Kari!!
DivotMaker
New member
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!!
Thanks for trying the recipe!!
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.
. 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.
JustChillin
New member
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.
barelfly
New member
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!!!!
Great recipe!!!!
DivotMaker
New member
Thank you, Jeremy! Have you tried the beans?
barelfly
New member
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!!!
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!!!
DivotMaker
New member
Thank you, Jeremy!
