Keegan's Grill Santa Maria BBQ

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

Tri-tip roast
Pinquito beans (These are very tough to find in Arizona so plan on using pintos.)

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

Pinquito beans: Sort, rinse and soak overnight then cook the following day with a ham hock. When beans are tender add some sauteed diced onions, salt and pepper. Don't cook beans with salt added as this usually produces a tougher bean.

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 ounce raw weight for the average eater.

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.

Place the meat on your cutting board and allow to sit for 15-20 minutes covered with foil to keep the heat in. When ready for service, cut cross grain in thin slices and serve with a generous spoon of salsa (see below) and beans.

Fire-roasted salsa: On a very hot grill, roast poblanos, jalapenos and tomatoes until the skins are black. Remove stems from the poblanos. Blend all three in a blender. Reserve.

Reserve the juice from the canned tomatoes and dice the tomatoes. Place in mixing bowl and add all other ingredients. Refrigerate for 1 hour.

Adjust flavor to taste.