Santa Maria Bitchin’ BBQ Bowl

Serves: 1
Prep Time: 20 minutes (plus tri-tip marinade/rest time)

Cook Time: 30 minutes
Calories: ~700 per bowl

A backyard BBQ in every bite! This bowl brings together tender tri-tip, buttery rice, smoky pinquito beans, and our bold Chipotle Bitchin’ Sauce for a Central Coast celebration. With juicy strawberries, crispy croutons, and a fresh spring salad, it’s everything you love off the grill, in the bowl.

Ingredients

Bowl Base	-
1/2 cup	Cal-Rose Rice
1/2 cup	Pinquito Beans (or sub Pinto or canned Ranch-Style Beans)
1/2 cup	Spring Salad Mix
1/3 lb	Tri-Tip, grilled and sliced
1/4 cup	Pico De Gallo (or Salsa)
4	Strawberries, sliced
1/4 cup	Garlic Bread Croutons
1/4 cup	Chipotle Bitchin' Sauce
Tri-Tip Rub	-
1/4 cup each	Garlic Powder, Onion Powder, Oregano, Cumin, Salt (maldon or kosher)
1 Tbsp	Smoked Paprika
1 tbsp	Chipotle Powder
Pico De Gallo	-
1	Large Tomato, chopped
1	Small White Onion, chopped
1	Serrano Pepper, chopped
1/2 cup	Cilantro, chopped
1	Lime, juiced
1 tbsp	Flaky Salt
pinquito beans	-
1 lb	Pinquito Beans, soaked & cooked
3 slices	Thick Bacon, chopped, and rendered
1	Roasted Anaheim Pepper, chopped
1 cup	Tomato Puree
1 tbsp	Paprika
1	Small White Onion, chopped
2	Garlic Cloves, chopped

Method

Tri-Tip:

Mix all seasonings together in a shallow pan and rub that meat, coating all exposed sides with the spice mixture. Let it sit on the counter for an hour to bring to room temp. Lots of time for dancing here! Then grill over live oak fire, smoker, or on a grill of your choice for 25-30 minutes at 400 degrees. Once done, let it rest! Slice tri-tip at an angle, against the grain.

Pico de Gallo:

Mix and let sit for 10 minutes before serving for peak flavor

Pinquito Beans:

Cover the dry beans in two inches of water and boil 10-15 min, then reduce heat and simmer until soft, 1-3 hours. While beans are cooking, render 3 slices of bacon, chopped, in a deep saute pan until just under crispy. Add chopped onions, chopped roasted Anaheim chile, and salt to the bacon and saute until the onions are translucent. Then, add garlic and spices. Let cook for 1 minute, then add tomato puree. Simmer gently on low heat. When beans are ready, drain, but reserve 1 cup of bean broth. Add both broth and beans to the tomato sauce mixture, stir, simmer for 10 minutes and serve!

Note: Starr loves her bean pot from Rancho Gordo for making beans, but they can also be cooked in any heavy-bottomed pot.

Assemble the Bowl!

1. Cook the Rice:
Prepare Calrose rice according to package instructions; rice cooker highly encouraged for max fluffiness.

2. Heat the Beans:
If using canned beans, warm them up in a small pot. If you’re going full Santa Maria, simmer homemade Pinquito beans with bacon, roasted pepper, onion, tomato puree, garlic, and paprika. (full recipe below!)

3. Toss the Salad:
Mix spring mix with chopped tomatoes and cucumber half-moons. Dress with a light vinaigrette or a splash of olive oil and balsamic.

4. Assemble the Bowl:
Scoop rice and beans into your bowl base. Add two big dollops of Chipotle Bitchin’ Sauce right on top.

Add the salad to one side and lay your tri-tip slices right down the center. Fan out the strawberries on the opposite side, pile on the pico de gallo, and finish with a generous sprinkle of garlic bread croutons. Add another dollop of Bitchin’ Sauce to the top.

5. Bask in the BBQ Glory:
Grab a fork, a cold drink, and maybe a napkin, this one’s juicy, smoky, and straight-up Bitchin’.