Ever since butchers Larry Viegas and Bob Schutz grilled the first tri-tip in the meat department of a Safeway store on the corner of Mill and Vine Streets in Santa Maria, California in 1952, the Santa Maria Valley has been one of America’s best kept barbecue secrets. California’s favorite barbecued beef, the tri-tip—the triangular tip of the sirloin—combines the smoke flavor of true slow-cooked barbecue with the sanguine succulence of steak. Read More...
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