{
 "schema": 1,
 "id": "santa-maria-tri-tip",
 "type": "pairing",
 "names": {
  "name": "Santa Maria tri-tip",
  "aliases": [
   "Tri-tip",
   "Santa Maria steak",
   "Triangle tip",
   "Newport steak"
  ]
 },
 "region": [
  "santa-maria-valley",
  "california"
 ],
 "facets": {
  "course": "main",
  "country": "United States"
 },
 "text": {
  "what": "A triangular two-to-five-pound piece of bottom sirloin, rolled in salt, pepper and garlic, grilled over red oak coals to medium-rare and sliced across the grain. In its home valley it arrives with pinquito beans, salsa, green salad and buttered French bread grilled on the same fire.",
  "story": "The barbecue is older than the cut. Californio ranchers fed their vaqueros each spring from oak-coal pits, and the Santa Maria Club ran a stag barbecue for up to 700 people a month from 1931. Top sirloin was the meat. In the late 1950s a market manager in Santa Maria put a triangular piece that usually went to the grinder on a rotisserie instead, and by the 1960s the town had a cut of its own.",
  "how": "Grill directly over red oak, fat side up, turning once; pull at 130–135 °F and let it rest before slicing. The grain changes direction inside the muscle, so the knife has to change with it. Central California butchers leave the fat cap on; butchers elsewhere trim it.",
  "today": "Sold country-wide now, and still the default thing to cook at a Santa Maria Valley fundraiser, rodeo or school benefit."
 },
 "kin": [
  {
   "to": "tri-tip-over-red-oak",
   "as": "The long version: the ranch, the oak, the competing claims, and the wine question.",
   "rel": "story"
  },
  {
   "to": "red-oak",
   "as": "The wood, which is not a red oak.",
   "rel": "pairing"
  },
  {
   "to": "pinquito-beans",
   "as": "What comes beside it.",
   "rel": "pairing"
  },
  {
   "to": "santa-maria-salsa",
   "as": "And what goes on it.",
   "rel": "pairing"
  },
  {
   "to": "santa-maria-valley",
   "as": "The valley that also grows pinot noir on the same hills.",
   "rel": "region"
  },
  {
   "to": "bob-schutz",
   "as": "The market manager the town credits.",
   "rel": "person"
  },
  {
   "to": "santa-maria-bbq-association",
   "as": "Which defines the phrase on the menu.",
   "rel": "org"
  }
 ],
 "geo": {
  "lat": 34.953,
  "lon": -120.436,
  "precision": "town"
 },
 "sources": [
  "s:wp-santa-maria-style-barbecue",
  "s:wp-tri-tip",
  "s:usda-imps-100",
  "s:web-smv-bbq-association",
  "s:wp-cut-of-beef"
 ],
 "provenance": {
  "default": {
   "tier": "cited"
  }
 },
 "measures": [
  {
   "key": "imps",
   "label": "IMPS / NAMP specification",
   "value": "185C",
   "unit": "",
   "year": null,
   "source": "s:usda-imps-100",
   "tier": "cited",
   "note": "bottom sirloin butt, tri-tip"
  },
  {
   "key": "weight_lb",
   "label": "Untrimmed weight",
   "value": 5,
   "unit": "lb",
   "year": null,
   "source": "s:wp-tri-tip",
   "tier": "cited"
  },
  {
   "key": "pull_temp_f",
   "label": "Internal temperature for medium-rare",
   "value": "130–135",
   "unit": "°F",
   "year": null,
   "source": "s:wp-tri-tip",
   "tier": "cited"
  }
 ],
 "recipes": [
  {
   "title": "Santa Maria seasoning",
   "source": "s:wp-santa-maria-style-barbecue",
   "license": "ingredients-only",
   "ingredients": [
    "salt",
    "black pepper",
    "garlic salt"
   ],
   "note": "the seasoning as the tradition describes it — three things, rolled on before the meat goes over the coals"
  },
  {
   "title": "The traditional plate",
   "source": "s:wp-santa-maria-style-barbecue",
   "license": "ingredients-only",
   "ingredients": [
    "tri-tip or top block sirloin",
    "red oak coals",
    "pinquito beans",
    "fresh salsa",
    "tossed green salad",
    "French bread dipped in melted butter and grilled"
   ],
   "note": "the accompaniments named in the tradition; linguiça appears on many local menus alongside the beef"
  }
 ],
 "confidence": "high",
 "updated": "2026-09-16",
 "images": [
  {
   "file": "santa-maria-tri-tip/santa-maria-tri-tip-santamaria-stylebbq.jpg",
   "source": "commons",
   "title": "File:SantaMaria-StyleBBQ.jpg",
   "url": "https://upload.wikimedia.org/wikipedia/commons/1/1f/SantaMaria-StyleBBQ.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
   "page_url": "https://commons.wikimedia.org/wiki/File%3ASantaMaria-StyleBBQ.jpg",
   "license": "CC BY 2.0",
   "license_url": "https://creativecommons.org/licenses/by/2.0/",
   "author": "Eugene Kim from San Francisco, USA",
   "credit": "Santa Maria-Style BBQ",
   "alt": "Santa Maria-style barbecue: Tri-tip with salsa, pink beans (can't get pinquitos outside of Santa Maria), salad, and garlic bread. Would have been nice if the meat were rarer, but it was still deliciou",
   "date": "2007-07-04 12:11",
   "primary": true,
   "sha256": "d9b375372d89e4db7f83801718d69d71bd32d7012ad6ead2a9e8ac19a90253ae"
  }
 ],
 "blurb": "A triangular two-to-five-pound piece of bottom sirloin, rolled in salt, pepper and garlic, grilled over red oak coals to medium-rare and sliced across the grain.",
 "region_terms": [
  {
   "key": "santa-maria-valley",
   "name": "Santa Maria Valley",
   "country": "United States",
   "note": "Bien Nacido, the bench, and the red-oak barbecue on the same ground"
  },
  {
   "key": "california",
   "name": "California",
   "country": "United States",
   "note": "from Anderson Valley to the Santa Maria bench, wherever fog reaches"
  }
 ],
 "kin_out": [
  {
   "to": "tri-tip-over-red-oak",
   "type": "story",
   "name": "Tri-tip over red oak",
   "as": "The long version: the ranch, the oak, the competing claims, and the wine question.",
   "rel": "story"
  },
  {
   "to": "red-oak",
   "type": "pairing",
   "name": "Red oak",
   "as": "The wood, which is not a red oak.",
   "rel": "pairing"
  },
  {
   "to": "pinquito-beans",
   "type": "pairing",
   "name": "Pinquito beans",
   "as": "What comes beside it.",
   "rel": "pairing"
  },
  {
   "to": "santa-maria-salsa",
   "type": "pairing",
   "name": "Santa Maria salsa",
   "as": "And what goes on it.",
   "rel": "pairing"
  },
  {
   "to": "santa-maria-valley",
   "type": "region",
   "name": "Santa Maria Valley",
   "as": "The valley that also grows pinot noir on the same hills.",
   "rel": "region"
  },
  {
   "to": "bob-schutz",
   "type": "person",
   "name": "Bob Schutz",
   "as": "The market manager the town credits.",
   "rel": "person"
  },
  {
   "to": "santa-maria-bbq-association",
   "type": "org",
   "name": "Santa Maria Style Barbeque Association",
   "as": "Which defines the phrase on the menu.",
   "rel": "org"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-santa-maria-style-barbecue",
   "kind": "encyclopaedia",
   "title": "Santa Maria–style barbecue",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/?curid=22881131",
   "permalink": "https://en.wikipedia.org/w/index.php?oldid=1328359472",
   "accessed": "2026-09-16",
   "licence": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-tri-tip",
   "kind": "encyclopaedia",
   "title": "Tri-tip",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/?curid=2982651",
   "permalink": "https://en.wikipedia.org/w/index.php?oldid=1368736893",
   "accessed": "2026-09-16",
   "licence": "CC BY-SA 4.0"
  },
  {
   "id": "s:usda-imps-100",
   "kind": "document",
   "title": "Institutional Meat Purchase Specifications, Series 100 — Fresh Beef",
   "publisher": "US Department of Agriculture, Agricultural Marketing Service",
   "url": "https://www.ams.usda.gov/grades-standards/imps",
   "licence": "public domain",
   "note": "the specification that gives the tri-tip its number"
  },
  {
   "id": "s:web-smv-bbq-association",
   "kind": "web",
   "title": "Santa Maria Style Barbeque Association",
   "publisher": "Santa Maria Valley Chamber of Commerce",
   "url": "https://www.santamaria.com/our-community/bbq-association/",
   "accessed": "2026-09-16",
   "note": "the association's own page: red oak native to the valley, beef rolled in salt, pepper and garlic, cooked on skewers over the coals; points at a certification programme for 'Santa Maria Style Barbeque Certified' locations"
  },
  {
   "id": "s:wp-cut-of-beef",
   "kind": "encyclopaedia",
   "title": "Cut of beef",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/?curid=5453492",
   "permalink": "https://en.wikipedia.org/w/index.php?oldid=1371263209",
   "accessed": "2026-09-16",
   "licence": "CC BY-SA 4.0"
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited"
  },
  "text.story": {
   "tier": "cited"
  },
  "text.how": {
   "tier": "cited"
  },
  "text.today": {
   "tier": "cited"
  },
  "geo": {
   "tier": "cited"
  }
 },
 "primary_image": {
  "file": "santa-maria-tri-tip/santa-maria-tri-tip-santamaria-stylebbq.jpg",
  "source": "commons",
  "title": "File:SantaMaria-StyleBBQ.jpg",
  "url": "https://upload.wikimedia.org/wikipedia/commons/1/1f/SantaMaria-StyleBBQ.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
  "page_url": "https://commons.wikimedia.org/wiki/File%3ASantaMaria-StyleBBQ.jpg",
  "license": "CC BY 2.0",
  "license_url": "https://creativecommons.org/licenses/by/2.0/",
  "author": "Eugene Kim from San Francisco, USA",
  "credit": "Santa Maria-Style BBQ",
  "alt": "Santa Maria-style barbecue: Tri-tip with salsa, pink beans (can't get pinquitos outside of Santa Maria), salad, and garlic bread. Would have been nice if the meat were rarer, but it was still deliciou",
  "date": "2007-07-04 12:11",
  "primary": true,
  "sha256": "d9b375372d89e4db7f83801718d69d71bd32d7012ad6ead2a9e8ac19a90253ae"
 },
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "santa-maria-valley",
   "type": "region",
   "name": "Santa Maria Valley",
   "as": "What the valley eats, and the argument about what to pour with it.",
   "rel": "pairing"
  },
  {
   "from": "pinquito-beans",
   "type": "pairing",
   "name": "Pinquito beans",
   "as": "The plate it belongs to.",
   "rel": "pairing"
  },
  {
   "from": "red-oak",
   "type": "pairing",
   "name": "Red oak",
   "as": "The meat it cooks.",
   "rel": "pairing"
  },
  {
   "from": "santa-maria-salsa",
   "type": "pairing",
   "name": "Santa Maria salsa",
   "as": "What it goes on.",
   "rel": "pairing"
  },
  {
   "from": "bob-schutz",
   "type": "person",
   "name": "Bob Schutz",
   "as": "The dish that followed.",
   "rel": "pairing"
  },
  {
   "from": "santa-maria-bbq-association",
   "type": "org",
   "name": "Santa Maria Style Barbeque Association",
   "as": "The dish it defines.",
   "rel": "pairing"
  },
  {
   "from": "dine-out-santa-maria-style",
   "type": "event",
   "name": "Dine Out Santa Maria Style",
   "as": "What is on every menu in it.",
   "rel": "pairing"
  },
  {
   "from": "tri-tip-over-red-oak",
   "type": "story",
   "name": "Tri-tip over red oak",
   "as": "The dish itself, in one card.",
   "rel": "pairing"
  }
 ]
}