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Keegan's Grill Santa Maria BBQ




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


Tri-Tip Marinade

Fire-Roasted Salsa


  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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