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GlassCutter

  • Karma: +31/-0
The History of Tri-Tip BBQ
« on: August 27, 2011, 09:35:38 am »
The History of the Tri-Tip Steak
Borrowed (stolen really) from Steven Raichlen’s BBQ USA

     So just for the record, here’s how 80 yr old Larry Viegas tells it:  The year was 1952.  The place, an old Safeway store on the corner of Mill and Vine in Santa Maria.  Filling in for the regular butcher, who was on vacation, Viegas was busy butchering beef loins, separating the tender loins from the top block sirloins.  As was the practice in those days he trimmed off the fibrous, triangular tip of the sirloin and set it aside to be ground into hamburger meat or cut into stew beef.
     Only the meat department already had more ground beef and stew meat than they could sell that day, so the meat department manager-- a one-armed butcher named Bob Schutz-- told Viegas to put the tip of the sirloin on the rotisserie.  Are you nuts?" replied the latter.  "It'll be tough as hell."  At Schutz's urging, he seasoned the meat with salt, pepper, and garlic powder and threaded it onto the turnspit.  What a surprise when the two men tasted it!  Spit roasting kept the meat moist, cutting it into thin slices across the grain kept it tender, and it had the rich, sanguine flavor of costlier sirloin.
     The store manager came into the meat department just as the two men were sampling the meat.  “What the hell’s that?” he asked, not thrilled that his employees were lunching on Safeway merchandise.  “Tri-tip” blurted out Schutz, mindful of the cut’s triangular shape.  “What the hell’s a tri-tip?” grumbled the manager.  “It’s not in the meat cutter’s handbook.”  It was hardly an auspicious start for a regional barbecue classic.
     I wish I could say that it was an overnight success.  The fact is, if it hadn’t been for the enthusiasm of budget-minded salesmen from a nearby used car dealership, the tri-tip probably would have gone the way of the eight track audio tape.  But word gradually spread of this inexpensive cut that tasted like high priced steak.  A few years later, Schutz opened his own butcher shop and actively began promoting tri-tip.  Airmen from nearby Vandenberg Air Force Base acquired a tasted for it and spread the word further.  Today tri-tip is found throughout central California—indeed, when Santa Marians, many Santa Barbarans, and even Los Angelinos speak of barbecue, tri-tip is frequently what they mean.
     Actually Santa Maria barbecue predated the tri-tip.  The Spanish likely brought cattle here in the late eighteenth century.   The first barbecues began in the mid-nineteenth century as communal feasts, where ranchers fed large crowds of ranch hands and farmers.  Early black and white photographs in the Santa Maria historical archives show huge pits fueled with blazing wood, which traditionally was local red oak.  The meat, a flavorful loin cut called top block sirloin was skewered on long steel rods and spit roasted over the open fire.  The seasonings were kept simple – salt, pepper, garlic powder or salt, perhaps a little dried parsley—to keep the emphasis on the taste of the meat.
     In time, the accompaniments came to include a distinctive small, pinkish local bean of Hispanic origin—the pinquito.  Stewed with tomatoes, onion, and spices, it became the Santa Maria version of baked beans but considerably less sweet.  A good, traditional Santa Maria tri-tip steak meal is generally rounded off with salad and garlic bread.
  • Boat #1: 1973  Wriedt Montara 23
  • Boat #2: 1978 Spectra 20 460/Berkley
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"Go ahead Rivertard does it.  Take a video though."

"If you did it in a dodge it would have shifted perfectly ran a thousand miles per hour and got optimum fuel mileage!"  Nordie  2012

Howard19

  • Karma: +1/-0
Re: The History of Tri-Tip BBQ
« Reply #1 on: August 27, 2011, 10:40:41 am »
Living in santamaria for 15 years I have heard this storie But it realy started when tha settlers came in to santamaria vally in the late 1800 s
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Howard19

  • Karma: +1/-0
Re: The History of Tri-Tip BBQ
« Reply #2 on: August 27, 2011, 11:00:16 am »
The big secret of santamaria style tri tip is the red oak its slow cooked over and the seasoning  ,but back when it all started thats how it was cooked
at the big get togethers after the harvest in the feilds ,they would gather and the familys would pot luck and cook under the big trees that are no longer there  . Its evolved into what it is today and everybodys a master at the grill  :thumbup: :beer: :beer:
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GlassCutter

  • Karma: +31/-0
Re: The History of Tri-Tip BBQ
« Reply #3 on: August 27, 2011, 03:48:42 pm »
Living in santamaria for 15 years I have heard this storie But it realy started when tha settlers came in to santamaria vally in the late 1800 s
I am typing on a laptop and in the interest of time, I condensed it as much as possible.  I was actually targeting the info towards folks from the northern chapter of SCJB who were asking about just what a tri-tip is.  And with the way I feel, that is about all I can do for today.  Out.
  • Boat #1: 1973  Wriedt Montara 23
  • Boat #2: 1978 Spectra 20 460/Berkley
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Also, I will kiss bare male ass in the middle of the Vegas Strip  . . .  I will post pics if I need to.  --  IRRebel 2013

"Go ahead Rivertard does it.  Take a video though."

"If you did it in a dodge it would have shifted perfectly ran a thousand miles per hour and got optimum fuel mileage!"  Nordie  2012

simidan

  • Karma: +0/-0
Re: The History of Tri-Tip BBQ
« Reply #4 on: August 27, 2011, 04:38:21 pm »
All this reading is makin me hungry.
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simidan

  • Karma: +0/-0
The History of Tri-Tip BBQ
« Reply #5 on: August 27, 2011, 08:01:46 pm »
See what you did?
« Last Edit: August 28, 2011, 06:49:43 am by simidan »
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farmergord

  • Karma: +6/-0
Re: The History of Tri-Tip BBQ
« Reply #6 on: August 27, 2011, 10:03:50 pm »
I am typing on a laptop and in the interest of time, I condensed it as much as possible.  I was actually targeting the info towards folks from the northern chapter of SCJB who were asking about just what a tri-tip is.  And with the way I feel, that is about all I can do for today.  Out.

samples please  >:D
  • Boat #1: 1976 Pioneer 19foot
  • Boat #2: 2020 Kingfisher 2025
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Im not a nag Im a motivational speaker

logans runner

  • Karma: +0/-0
Re: The History of Tri-Tip BBQ
« Reply #7 on: September 04, 2011, 07:23:49 pm »
Thanks for the detailed info for us northern folk  I had no luck with my butchers this year and I am cooking a big brisket at the lake next weekend but hopefully with your detailed description I can get a tri tip cut.

THANKS A BUNCH.   :thumbup:

Gord come by for a taste. 
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YOU CAN'T BE FIRST.........BUT YOU MIGHT BE NEXT.

muffbro

  • Karma: +3/-0
The History of Tri-Tip BBQ
« Reply #8 on: January 04, 2013, 06:36:52 pm »
Prepare yer Tri as usual.  Then:

2 small jars Inglehoffer Sweet hot mustard.....
2 oz. yellow mustard
2 oz grey Poupon mustard
3-4 oz honey
1 tsp garlic powder
1 tsp rough ground pepper
1/2 tsp onion powder

Mix together and slather on the last 15 min of cooking time on your Tri Tip
Let it brown a bit....   

TASTY!!!





  • Boat #1: 1985 Bahner  -  19' 11"
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I always wanted to be somebody...

I guess I should have been more specific.

GlassCutter

  • Karma: +31/-0
Re: The History of Tri-Tip BBQ
« Reply #9 on: January 04, 2013, 10:12:51 pm »
Did up one tonight.  Between me, the wife, and my 12yr old there was only enough left for about 1 large sandwich.  :P

For NYE I did some bacon wrapped filets soaked in Guiness, stuffed with bleu cheese, and then sauteed in an herb butter.  Beyond good !

I know this is an old thread but Simidan if you are reading this, try cutting it much thinner and on a bias.  Tri tips are tough and it is easy to tenderize them a bit by cutting correctly.  Tri tips have 2 or 3 different directions that the muscle fibers run.  You have to look for them and cut across them, changing direction as they do.  To further this don't cut straight down from top to cutting board, rather angle the knife so you are cutting at a 30-45 degree angle.   Served with sauteed mushrooms and onions and crusty bread, mmm mmm, nothing better.

 
  • Boat #1: 1973  Wriedt Montara 23
  • Boat #2: 1978 Spectra 20 460/Berkley
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Also, I will kiss bare male ass in the middle of the Vegas Strip  . . .  I will post pics if I need to.  --  IRRebel 2013

"Go ahead Rivertard does it.  Take a video though."

"If you did it in a dodge it would have shifted perfectly ran a thousand miles per hour and got optimum fuel mileage!"  Nordie  2012

GT Jets

  • Karma: +192/-0
Re: The History of Tri-Tip BBQ
« Reply #10 on: January 04, 2013, 11:24:54 pm »
In case you didn't know...


THE BEST way to enjoy a Tri Tip is slow cooking it with some Merlot wine barrel wood from an old used White Oak barrel.

I get old broken wine barrels from the local wineries, the flavor is absolutely incredible.

I want to try using it in the smoker I am in process of building..... The smell of the smoke all by itself actually makes you hungry.

GT
  • Boat #1: 1992 Carrera 20.5 Elite (I/O bitches)
  • Boat #2: 19' Bubble deck Jet BBC Berkeley
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If i get some free time tonight at work, ill play with it and post it for everyone to see.

Time to man up and yank it John!  :banghead:
Ray

flytime

  • Karma: +21/-0
The History of Tri-Tip BBQ
« Reply #11 on: January 05, 2013, 07:07:53 am »
I still think the best way to enjoy a tri tip is to go over to Skips house with a bunch if Shiner Bock and have him make it for you.
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the jet boat never did this to you bob ::)
Can I get next in line behind The Beav

GlassCutter

  • Karma: +31/-0
Re: The History of Tri-Tip BBQ
« Reply #12 on: January 05, 2013, 01:21:52 pm »
We have a brewery in town that ages their chocolate porter in old whiskey barrels. It is crazy good (if you like complex beers).  And as much as I like tri tip I'm not driving to Bako for dinner Bob. 

Say Bob what kinds of things do you cook?  You have used that shiny stuff in yours haven't ya?
  • Boat #1: 1973  Wriedt Montara 23
  • Boat #2: 1978 Spectra 20 460/Berkley
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Also, I will kiss bare male ass in the middle of the Vegas Strip  . . .  I will post pics if I need to.  --  IRRebel 2013

"Go ahead Rivertard does it.  Take a video though."

"If you did it in a dodge it would have shifted perfectly ran a thousand miles per hour and got optimum fuel mileage!"  Nordie  2012

74hondo

  • Karma: +8/-0
The History of Tri-Tip BBQ
« Reply #13 on: January 05, 2013, 04:26:23 pm »
GC, when you get the old barrels are they mostly whole or in pieces? How much do they run you?
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GlassCutter

  • Karma: +31/-0
Re: The History of Tri-Tip BBQ
« Reply #14 on: January 05, 2013, 06:00:28 pm »
It was GT not me (GC) that had his own barrels.  I just get to sip some of the delicious offerings from THREE different breweries in my little town of 60,000.   I think Hangar 24 has started to distribute up in the high desert, it's worth looking for.  Stater Bros. and BevMo both carry it down here.  Orange Wheat is my fav but the porters and the IPA is good too.   Cheers.
  • Boat #1: 1973  Wriedt Montara 23
  • Boat #2: 1978 Spectra 20 460/Berkley
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Also, I will kiss bare male ass in the middle of the Vegas Strip  . . .  I will post pics if I need to.  --  IRRebel 2013

"Go ahead Rivertard does it.  Take a video though."

"If you did it in a dodge it would have shifted perfectly ran a thousand miles per hour and got optimum fuel mileage!"  Nordie  2012

74hondo

  • Karma: +8/-0
The History of Tri-Tip BBQ
« Reply #15 on: January 05, 2013, 08:33:33 pm »
I have been drinking orange wheat for a year now, good stuff. Red robin by my house has it on tap, way better than the bottle. Thanks!
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flytime

  • Karma: +21/-0
Re: The History of Tri-Tip BBQ
« Reply #16 on: January 06, 2013, 06:57:55 am »
We have a brewery in town that ages their chocolate porter in old whiskey barrels. It is crazy good (if you like complex beers).  And as much as I like tri tip I'm not driving to Bako for dinner Bob. 

Say Bob what kinds of things do you cook?  You have used that shiny stuff in yours haven't ya?

Hey John. I havent used any Shiner stuff but perhaps I should try  :thumbup: I kinda cook a little of everything. Last night was shredded beef enchiladas with some spanish rice, last weekend I did make a tri tip. Lucky for me the wife is a pretty damn good cook. I guess having a new kitchen instead of a boat does work a little to my advantage....... ;)
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the jet boat never did this to you bob ::)
Can I get next in line behind The Beav

76NORDIC

  • Karma: +23/-0
Re: The History of Tri-Tip BBQ
« Reply #17 on: January 07, 2013, 05:51:25 pm »
One of my favorites to do with a tri, is to marinate with Lawrys meat tenderizer and marinade. Lightly season and que up with my Jack Daniels smoking pellets. Bring in and let rest, then thinly slice with my meat slicer. Make up some Au Jus, sautee some onions and mushrooms. Put on some good rolls with a little pepperjack cheese, ahhhhhh a cali made so called french dip :thumbup:
  • Boat #1: 76 Nordic BBF 460 Jet
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The definition of insanity: Doing the same thing over and over again, and expecting different results.....Einstein

I refuse to call people an ass anymore. It insults hard working donkeys worldwide!

 


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