Smokey Santa Maria Tri Tip
Sousvide Beef Tri Tip Roast, with Salad and a little Horseradish
Hey, dumb question? What makes it Santa Maria?
@x-Dena-x Santa Maria is a town about 150 miles south of me near San Luis Obispo. It’s where the Tri tip craze started. There’s a rub called Santa Maria rub, there are variations, some with ancho chili powder which may be more authentic but basically,
Santa Maria style dry rub seasoning.
Cuisine: American, Spanish
Calories: 10 kcal
I would sub ancho powder for paprika and cayenne if you have it.
OMG THANK YOU for posting this picture, I went directly to bzoodles.com and pre-ordered my very own copy of the recipe! I watched the testimonials, salivated as I watched them eat bzoodles in a variety of delicious looking ways… I cannot wait to make these!
Hooking up with this forum has been most beneficial for me and my plan to get healthy, drop unwanted pounds, live my best life.
I thank you all…
Cheesy scrambled eggs with mushrooms fried in butter. Fatty coffee and homemade extra creamy Bulgarian yoghurt.
“Instructions? We don’t need no stinking instructions!”
(Says the lazy man, who doesn’t cook.)
Nah, I always knew you had it in ya.
OMG @Shortstuff, I love that mug!
I see you got your appetite back.
Yes, I think that’ll be it until tomorrow though
Quick early meal… Eggs, Bacon & little sliced London Broil. Top Sirloin in the Sous Vide for tonight.
Breakfast …Somehow salt & vinegar rinds sounded good. Craving salt. Walmart carries Mac’s Salt & vinegar
Years ago I thought I was driving toward the Mojave Desert when leaving Bakersfield and ended up on the scariest mountain pass ever and eventually reached Santa Maria…that area was probably my favorite spot in the US, rolling green hills with dairy cows on one side of the road and awesome oceanscape on the other. I did not want to leave EVER
I might have to Check this out! Salt and vinegar sounds awesome!
I tried them and I love them!
Brace yourself if you try those lol, they are VERY zippy! To me, they tasted more like lemon and pepper which I didn’t entirely dislike, but it had a weird artificial taste to my tastebuds so 2 mo later still have half the bag left…
Consider myself prepared then lol! Thanks for the heads up. Since my pork clouds I found yesterday I have been on a pork rind mood!
I tried the pork crackl’ns by Macs recently, I was not prepared for what those actually were like texture wise lol, they have like a soft underside…I incorrectly imagined that they were just extra crunchy pork rinds I think I am a plain is better with pork rinds kind of gal…of course I do dip them in all sorts of things
I more of along the lines of, I don’t like them plain! I think plain ones have a very strong distinct flavor I just don’t like. But with herbs and spices and such I’m starting to really love having something to crunch on!
That is the one thing i miss, salt and vinegar chips…stupid europe, can’t get the rinds here
Bacon & Eggs w/ Garlic Cheese F_atbread
Sunny side up Eggs with a battle field casualty, sousvide slab Bacon and the last piece of flatbread.