History of Tri-Tip

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Without question, tri-tip is the definitive barbecue of California.  Starting in the mid 1800’s Vaquero cowboys from local ranches would often take large chunks of seasoned sirloin meat, set them on a spit to cook over hot coals of California Coastal Red Oak.  However, in the 1950’s in Santa Maria, something magical happened.  

At the time, butchers believed this piece of tri-tip meat to be too tough to be cooked individually as it was usually cut up for stew meat or ground into hamburger.   Then, a butcher at a local market in Santa Maria decided to grab a piece and put it on the spit to roast, as those cowboys of yesteryear.  Seasoned with salt, pepper, garlic, and cooked over a fire of red oak, the resulting meat had a flavor all its own.

In time, tri-tip, or “Santa Maria Steak” as it has come to be known, has grown into a west coast phenomenon.  It has gained recognition over the years as a mouth watering cross between a steak and a roast, even being called the “poor man’s prime rib.”  So, whether you use a marinade, dry rub, or spicy paste, grab some Santa Maria Smoke Red Oak and get your “cue” on!