| This traditional meat served at central California | | | | Preparation |
| events is usually completed with pink beans and a | | | | Combine salt, pepper, and garlic salt, and rub mixture |
| fairly simple salad of iceberg and romaine with plain | | | | over the meat. Place the meat on grill and adjust so |
| ranch dressing and some tomato wedges. Garlic | | | | meat is 2 or 3 inches from the coals. Sear each side |
| bread is also standard fare too, and one of the joys | | | | of meat over hot coals 5 to 8 minutes to seal in |
| of this style of Q is that it isn't fancy or complicated | | | | juices, turning once. |
| at all. That's the joy of it. It is simple ranch food. | | | | Move meat to 6 to 8 inches from coals. Cook 20 to |
| This is a slightly simplified version of a traditional | | | | 30 more minutes, turning every 7 or 8 minutes until |
| Santa Maria beef recipe that is relatively quick to | | | | beef is cooked to desired degree of doneness, 130 |
| cook and just as good. True Santa Maria sirloin / | | | | degrees for rare. |
| tri-tip is open-flame cooked using Oak for a fuller | | | | Slice and serve. |
| flavor. Don't let this put you off! | | | | Santa Maria Seasoning |
| Ingredients | | | | The most common commercial blend (RUB) for |
| 1 tablespoon salt | | | | preparing Santa Maria style meat is the Santa Maria |
| 1/2 teaspoon black pepper | | | | Style Seasoning by Susie Q's Brand. The seasoning is |
| 1/2 teaspoon garlic salt | | | | simply sprinkled evenly across the meat prior to |
| 1 top sirloin steak (3" thick), or tri-tip | | | | grilling. For larger cuts, the meat is rolled in the |
| Red oak logs, or charcoal and oak chips (soaked in | | | | seasoning, covering the entire surface, though making |
| water) | | | | your own is quite straightforward if you prefer. |