The term Santa Maria-style originated in Santa Barbara County, a beautiful area on the central coast of California. Dominating these rolling hills and valleys are the iconic California coastal live Oak and its with this species of wood this grilling method of live fire BBQ was born. Tri Tip steak is the "flag ship" for this form of barbecue that is quickly spreading to other parts of the country as a trend that most of California has known for decades. Coastal white oak is a little more plentiful in our neck of the woods so its what we grill with over an open fire. Red Oak and Avocado can be just as plentiful. For seasoning you can begin with the good 'ol SPG but for this cook we decided to use some Killer Hogs The BBQ Rub for its color and taste with some of Derek Allans' Texas BBQ "Dirty Dalmatian" Bark Builder for its texture. The triangular bottom sirloin cut, this steak has plenty of moisture and mass to handle BBQ over hot coast live oak and white oak fire. With the combination of perfect tri tip seasoning we use here the bark becomes a wonderful dark deep brown and compliments the juicy inside.
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