Tri-tip got its name because it’s a triangular cut from the bottom sirloin,” writes columnist Donna Maurillo. “It’s boneless, ...

Traditional New England clambakes involve digging a pit in the sand, lining it with hot rocks, and layering seaweed, lobsters ...

We consulted food and travel experts from across the country to find some of the most underrated regional dishes that every ...

Santa Maria-style barbecue is a distinct California culinary tradition, and The Hitching Post is one of its finest ...

American Airlines is expanding its domestic network this winter by adding seven new U.S. routes, including flights to Santa ...

Santa Maria-style barbecue is a distinct California tradition, not to be confused with its Texas or Carolina cousins. Born in the cattle ranches of the Central Coast, this style of cooking involves ...

Thank you for watching what I feel is the perfect way to cook a tri tip. I took a couple of tri tip steaks and grilled them on my Weber Kettle using my Gabbys Grill Santa Maria Attachment. I ...

Tri-tip is another local favorite, with the restaurant going through up to 400 pounds a week. "We slow cook it and then throw it on the grill, Santa Maria style," Weber said.

Instructions 1) Grill the Tri-Tip: Preheat grill to medium-high heat (400F). Rub the tri-tip with olive oil, salt, and pepper. Place on the grill over direct heat and sear for 8–10 minutes per side.

I cooked the tri tip over medium-high heat, over lump and walnut wood, flipping (a lot) until they reached 125ºF. At this point, I lowered the cooking grate and gave them a bit more sear.