Mopar-Man .. Tonight I had a linguicia sandwich. The tri-tips need another week to age before they go on the fire. Annnd we had our October over 100 degree weather (most likely time of year for it, odd seasons here) this week. Gotta love the central California coast. My old work partner and I went to HR Reunion II I think it was. Got the 3 day premium passes which got us lunch Saturday and Sunday "Santa Maria Style Tri-Tip BBQ". The caterers had quite a setup, 2 trailer mounted pits, an immense pile of hardwood to cook on, almond they used, their choice and a good one, reefer trailer for cold storage, they had their game on. We could tell when they lit the fire, we could smell it, smelled great. We got in line to get our lunch at the appropriate time. I asked the fellow with the apron at the BBQ "Where did you boys learn to cook tri-tips?" "Fresno" he says. My partner looked at me with this face of disappointment.
As usual, when you leave Santa Barbara or San Luis counties, they were unseasoned. Got to be seasoned and cooked slow to be right. They were good, but not like the coast. I guess 30sum years here has me a little spoiled
.
Nobody here even knows what it is. We also ran Sprint cars at Santa Maria Speedway back in the 80's. We had a house on a hill directly across from the 101 and the speedway and could watch from the garage when I was a kid. I hear it is still going strong.
