Hey Dr,

I was wondering if you are familiar with Santa Maria style barbeque here in CA...tri tip cooked on a grill using indirect heat with oak chunks (or WSM without the water pan). I know it's not very prominent in the rest of the country, but have you seen it in any competitions and what is your opinion of the cut?

Hi Phil,
I am familiar with it and I like it a lot. It's not very popular around the country because they all get shipped to you guys.

I know the cooks up in Seattle use it as a catagory once in a while, but I've never seen it in competition.