Keegan's Grill Santa Maria BBQ

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  • Pinquito beans *

* These are very tough to find in Arizona so plan on using pintos.


  • Tri-tip roast

Tri-Tip Marinade

  • 2 cups red wine, dry
  • 3/4 cup soy sauce
  • 1 cup water
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon black pepper

Fire-Roasted Salsa

  • 1 (28 ounce) can whole tomatoes
  • 1 (4 ounce) can roasted green chiles, diced
  • 4-5 green onions, diced
  • 1 bunch fresh cilantro, diced without stems
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 33 poblano chiles
  • 3 jalapeno chiles
  • 2 Roma tomatoes


  1. Pinquito Beans: Sort, rinse and soak overnight then cook the following day with a ham hock. When beans are tender add some sautéed diced onions, salt and pepper. Don't cook beans with salt added as this usually produces a tougher bean.
  2. Marinate the entire tri-tip roast for about 1 hour. If you like a more pronounced flavor from the marinade, leave it in longer. Plan on about 6 ounces raw weight for the average eater.
  3. To cook, grill the roast on your outdoor grill on high heat. Tri-tip is best served medium-rare to medium. Further cooking can produce a chewy texture.
  4. Place the meat on your cutting board and allow to sit for 15-20 minutes covered with foil to keep the heat in.
  5. When ready for service, cut cross grain in thin slices and serve with a generous spoon of salsa (see below) and beans.
  6. Fire-Roasted Salsa: On a very hot grill, roast poblanos, jalapenos and tomatoes until the skins are black.
  7. Remove stems from the poblanos. Blend all three in a blender. Reserve.
  8. Reserve the juice from the canned tomatoes and dice the tomatoes. Place in mixing bowl and add all other ingredients.
  9. Refrigerate for 1 hour.
  10. Adjust flavor to taste.

Source: Chef Paul Burdick, Keegan's Grill, Phoenix, Arizona

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