When summer calls for smoky flavor and backyard tradition, few recipes capture the moment like Traditional "Santa Maria BBQ" Oak Wood-Grilled Tri-Tip. This California classic has been the centerpiece of warm-weather gatherings for generations, known for its bold seasoning, rich oak-fired aroma, and unmistakable tenderness. Whether hosting the family for a weekend cookout or gathering the neighborhood for an Independence Day celebration, this dish delivers flavor and nostalgia in every bite.
Originating along the Central Coast, Santa Maria-style barbecue dates back to 19th-century ranch gatherings where tri-tip was slow-cooked over coast live oak. The oak’s distinctive red embers gave the beef its signature depth—smoky, hearty, and unforgettable. That same wood-fired technique comes to life on the Hybrid Grill Series from American Made Grills, available at Alfresco Backyard Living. These versatile grills let you use oak wood alongside gas or charcoal, offering precision control without sacrificing flavor.
The key to authenticity lies in the fire, and the Hybrid Grill Series makes it easy to create those iconic oak-smoked results without digging a pit in your backyard. With its durable construction and adjustable fuel options, the Muscle or Encore Hybrid Grill offers a modern take on a time-honored approach. Oak wood imparts a savory richness that can't be matched with other woods, and when paired with matching seasoning, it brings tri-tip to its fullest potential.
Santa Maria BBQ isn't just a recipe—it's a reason to gather. Serve this tri-tip with classic sides like pinquito beans or grilled garlic bread, and you have the foundation for a memorable summer evening. At Alfresco Backyard Living, we believe in keeping traditions alive using the best tools available. Fire up your Hybrid Grill, grab a few oak wood chunks, and serve something worth remembering.
Serves 4
Traditional "Santa Maria BBQ" Oak Wood-Grilled Tri-Tip
Basting Liquid
- 2 garlic cloves
- 1/2 teaspoon kosher salt
- 1/2 cup canola oil
- 1/2 cup red wine vinegar
Spice Rub
- 1/4 cup kosher salt
- 1/4 cup granulated garlic
- 1 tablespoon black pepper
- 1 tablespoon ground white pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons dried minced onion
- 1 teaspoon ground celery seed
Remaining Ingredients
- 2 (2-pound) tri-tip roasts, trimmed
- Santa Maria–Style Pinquito Beans, for serving
Traditional "Santa Maria BBQ" Oak Wood-Grilled Tri-Tip
Make the Basting Liquid
- Smash garlic cloves with the flat side of a chef's knife on a cutting board. Sprinkle with salt; smash again, pressing salt into garlic to create a rough paste. Transfer the garlic paste to a small bowl; whisk in oil and vinegar. Cover and refrigerate the basting liquid for at least 24 hours or up to 5 days.
Make the Spice Rub
- Stir all spice rub ingredients in a small bowl, and set aside.
Prepare the Tri-Tip
- Place tri-tips in a large metal bowl. Baste evenly with 1/4 cup basting liquid, reserving the remaining basting liquid. Sprinkle meat evenly with one-third of the spice rub (Reserve the remaining spice rub for another use. Store in an airtight container at room temperature for up to 1 month.) Refrigerate tri-tips, uncovered, for 1 hour and 30 minutes. Remove from refrigerator; let stand at room temperature for 30 minutes.
- Light a charcoal chimney starter filled with briquettes or with the gas burner on a hybrid grill. When briquettes are covered with gray ash, they are ready. Open the bottom vent of a charcoal grill completely. Adjust vents as needed to maintain an internal temperature of 400°F to 450°F. Coat the top grate with oil and place it on the grill. (If using a gas grill, preheat to medium-high [400°F to 450°F] on one side.) Alternatively, prepare an oak wood fire on a Santa Maria grill.
- Place tri-tips on oiled grates over the side of the grill with coals (or lit side of gas grill). Grill, uncovered, until lightly charred on both sides, 2 to 3 minutes per side. Move tri-tips to the side without coals (or the unlit side of the gas grill). Grill, uncovered, until a thermometer inserted in the thickest portion of meat registers 130°F, 30 to 35 minutes, flipping and basting meat with reserved basting liquid every 5 minutes.
- Remove the tri-tips from the grill and cover loosely with aluminum foil. Let them rest for 15 minutes. Thinly slice the meat against the grain. Serve with tomato salsa and pinquito beans.
Taken from americanmadegrills.com