Eating Tri Tip & Pinquito’s all of my life being born and raised in Lompoc (Lompoke). That, chef Tom looks better than anything I’ve ever eaten. I’ve been cooking the same 2/3rds of my life & the yumminess going into that recipe admittedly is much more appealing than what went into my recipe until today… thank you for updating and making my food better!
I just cooked the beans featured in this video. I made a couple of adjustments in the seasonings based on what I had in my kitchen. FANTASTIC!! There is a lot of meat in the recipe. If you want it to be more "bean forward" you can dial back on the ham IMHO. I used dried beans and cooked them to about 75% and finished them in the broth for another hour or so. I'm eager to have them on the second, third day, etc. because these kinds of dishes always taste better later on.
Hi homies. Nice to see Lompoc(Lompoke) and Santa Maria on here. I was raised in Lompoc and lived from San Diego to Crescent City. No mater where you live, if you have Red Oak and Lompoc Pinquitos, you can enjoy Santa Maria Style BBQ! The smell will drive your neighbors crazy.
Since I've been watching every video on this channel for years and also try to comment on each one appropriately, it's difficult not to repeat myself all the time to properly appreciate the respect for the great work of Chef Tom and the whole team 👍👍👍
I do love some Tri-Tip (has become my favorite cut over the last couple years), But! Those beans stole the show! I'll have to make do with navy beans, but the rest will be exactly the same. Thanks!
S&W actually sells canned Piquinto Beans under their Heirloom Series. I like to substitute Linguisa sausage or Keilbasa for the ham , sometimes a can of Rotel instead of plain canned diced tomatoes 👍
Santa Maria style pinquito beans are always my first choice for a side when I'm going to have a big BBQ for guests. It's just a fantastic way to boost the flavor of beans. In addition to the onion and garlic, I usually put a smoked ham hock in the beans while they are cooking.
Hey chef Tom, I went to a bbq spot called post oaks bbq in Denver, CO based in TX. I was wondering if you would be able to make cowboy beans with smoked brisket? I love!! There version!!
Don't let the name "tri-tip" of the rub restrict you to using it on that cut of meat. It has become my go-to seasoning for a lot of things including veggies and omelettes. It is FANTASTIC.
Challenge and a question - I hearby challenge you to make bone-in pork steaks taste good... I don't think it's possible 😆 Also, any thoughts on the SNS kettle grill?
So being born and raised in Santa Maria area you don't use white oak you use Pygmy oak or Red oak. The White oak just doesn't do it. Just for your information nobody uses white oak and Santa Maria
We are committed learners, so we really appreciate your insights! We release new videos every Tuesday and Friday, hope you'll join us. And of course, thanks for watching!
Thank you for calling it “Santa Maria style” as neither the seasoning nor the wood is correct for classic Santa Maria. It delicious any way you season it over an open fire tho! Well done!
Eating Tri Tip & Pinquito’s all of my life being born and raised in Lompoc (Lompoke). That, chef Tom looks better than anything I’ve ever eaten. I’ve been cooking the same 2/3rds of my life & the yumminess going into that recipe admittedly is much more appealing than what went into my recipe until today… thank you for updating and making my food better!
Thank you for watching and taking the time to comment!
I just cooked the beans featured in this video. I made a couple of adjustments in the seasonings based on what I had in my kitchen. FANTASTIC!! There is a lot of meat in the recipe. If you want it to be more "bean forward" you can dial back on the ham IMHO. I used dried beans and cooked them to about 75% and finished them in the broth for another hour or so. I'm eager to have them on the second, third day, etc. because these kinds of dishes always taste better later on.
probably the best moment I enjoy in every video is Chef Tom's face and the genuine reaction after he takes a bite.
Hi homies. Nice to see Lompoc(Lompoke) and Santa Maria on here. I was raised in Lompoc and lived from San Diego to Crescent City. No mater where you live, if you have Red Oak and Lompoc Pinquitos, you can enjoy Santa Maria Style BBQ! The smell will drive your neighbors crazy.
Wow, crazy to see my hometown of Lompoc represented. Thanks Chef Tom!
Dam, those beans are the star of the show. Lots of great flavors holding hands.
Being a Santa Maria native, I’ll say chef John has done a nice job in the adaptation of the elements of SM style bbq.
Chef Tom*
Thanks for watching!
Saludos from puerto vallarta jalisco México. Will try this recipe tomorrow with a few Coronas 🍺🍺 Thanks chef Tom.
Thanks for watching!
Since I've been watching every video on this channel for years and also try to comment on each one appropriately, it's difficult not to repeat myself all the time to properly appreciate the respect for the great work of Chef Tom and the whole team 👍👍👍
Thank you for your continued viewing and kind comments. We appreciate it and it doesn't go unnoticed!
Beauty in simplicity!!
Mannn, that looks so good. Thanks Chef Tom & have a great holiday weekend.🍻
Thanks for watching! Have a great weekend!
Those beans look Great !
Gotta try.
Awesome vid on pinquitos. Thanks!
That's like a different con carne like heaps tasty 👍
I do love some Tri-Tip (has become my favorite cut over the last couple years), But! Those beans stole the show! I'll have to make do with navy beans, but the rest will be exactly the same. Thanks!
Thanks for watching!
S&W actually sells canned Piquinto Beans under their Heirloom Series. I like to substitute Linguisa sausage or Keilbasa for the ham , sometimes a can of Rotel instead of plain canned diced tomatoes 👍
Those tacos look killer! Going to give the beans a try next time I make tri tip
Another great cook for me to try! Thanks so much for the great bean recipe.
Thanks for watching!
Oh my! I have no words.
Santa Maria style pinquito beans are always my first choice for a side when I'm going to have a big BBQ for guests. It's just a fantastic way to boost the flavor of beans. In addition to the onion and garlic, I usually put a smoked ham hock in the beans while they are cooking.
Heck yea that’s my stuff! I grew up eating Tip in Cali. So good! 🔥🔥🔥
Thanks for watching!
This is about to be the home cooking my grandkids will be talking about.
Looks absolutely incredible! Your spicy level is much higher than mine. I’m curious, how many times do you make your recipes before filming them?
I think my favorite part of your videos is watching you take the first bite - lol.
Looks delicious, thanks for the great video
Thanks for watching!
I know that is absolutely delicious 🤤 🔥
You did not cheat on those beans, damn fine job....!!!
Thanks for watching!
Hell yes yummoliscious
I love food
Oh lord. Now I have to buy another Cattlemen’s seasoning lol.
Lom-poke 😃 our beans are the best
Hey chef Tom, I went to a bbq spot called post oaks bbq in Denver, CO based in TX. I was wondering if you would be able to make cowboy beans with smoked brisket? I love!! There version!!
www.atbbq.com/thesauce/recipes/savory-brisket-barbecue-beans/
Two new Chef Tom rubs now, cool! When will they be added to the store?
We are awaiting our shipment and then they will get posted on the website! Should be any day now.
Where did you get that pot for the beans??? That’s !!! I definitely want one!
www.atbbq.com/accessories/bbq-and-grilling-cookware/cast-iron-cookware/finex-5-quart-cast-iron-dutch-oven.html
When will the rub be available on the website?
We are awaiting our shipment. Should arrive any day now and they will get listed on the site!
Dude in East Coast we don’t have tri-tip is there anything we can use you would recommend/substitute
It's eveywhere. Tri-Tip in the West. Back there look for Bottom Sirloin. Also try Petite Sirloin. Also called Ball Tip. Less fat, just as yummy.
Don't let the name "tri-tip" of the rub restrict you to using it on that cut of meat. It has become my go-to seasoning for a lot of things including veggies and omelettes. It is FANTASTIC.
Those BEANS - Jesus. Flavor explosion.
Where can I get that cast iron bean pot??? I'd be perfect for my Loaded Wichita!
www.atbbq.com/accessories/bbq-and-grilling-cookware/cast-iron-cookware/finex-5-quart-cast-iron-dutch-oven.html
Where is your cast iron pot from ?
www.atbbq.com/accessories/bbq-and-grilling-cookware/cast-iron-cookware/finex-5-quart-cast-iron-dutch-oven.html
Can it really be called west coast Santa Maria style if it's nit cooked over mesquite wood?
As far as I know tri tip in NorCal is on red oak not mesquite
@@davo1924 Northern Santa Barbara County...the locals call it the Central Coast. The North end of Southern California.
Looks incredible. Could you also do a video on making rubs and maybe a plant-based no-meat option bean dish?
That's not how you pronounce lompoc 😂 love the video
Lom-Poke, is how you pronounce it. It's a Chumash name.
It’s pronounced Lom (like llama)-Poke and the only place in the world where pinquito beans are grown is in California’s Central Coast.
Make so homemade tortilla to go with that and you’d be busting in your britches
Hi Tom, could you guys do a Pork Roll ? Searching for a recipe and can't find one I like but I'm sure you'd be able to kill it.
Thanks!
THOSE BEANS!!
They are so good; we hope you will give them a try! Thanks for watching!
Lompoc rhymes with yolk.
I can smell the oak.
Did you ever do anything with the reserved water from the beans? Or address why it was reserved?
th-cam.com/video/M9LvytLZCn4/w-d-xo.html
It was added to the thickened bean mixture to thin it out.
Just a quick FYI... It's 'Lom POKE' not Lom POCK...
Lol. That does bug us people from The Valley of Flowers.
I;m Thinking About Thos Beans
Challenge and a question -
I hearby challenge you to make bone-in pork steaks taste good... I don't think it's possible 😆
Also, any thoughts on the SNS kettle grill?
God damn son!!!
So being born and raised in Santa Maria area you don't use white oak you use Pygmy oak or Red oak. The White oak just doesn't do it. Just for your information nobody uses white oak and Santa Maria
We are committed learners, so we really appreciate your insights! We release new videos every Tuesday and Friday, hope you'll join us. And of course, thanks for watching!
yee yee!
Thank you for calling it “Santa Maria style” as neither the seasoning nor the wood is correct for classic Santa Maria. It delicious any way you season it over an open fire tho! Well done!
Thanks for watching!
No mustache please