When we think of American BBQ, we tend to think of Southern BBQ: slow-cooked brisket, pulled pork, pit beans, coleslaw, etc., but there are a lot of other BBQs to be found around the U.S.
Case in point, California BBQ.
This style was pioneered by California cowboys and has been refined over the last 80 years.
Where Southern BBQ is all about low and slow, California BBQ is cooked hot and (relatively) fast over coastal oak and often served medium-rare. This style was pioneered by California cowboys and has been refined over the last 80 years. The favored cut of meat is tri-tip, which comes from the bottom of the sirloin. Due to the size of a venison sirloin, this recipe calls for cooking the whole cut.
While these aren’t the traditional sides for a Santa Maria tri-tip, they still work very well.
Santa Maria Sirloin: