Santa Maria Beans
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*6 to 8 servings*

 1 lb *pinquito* (or pink, red or pinto beans)
 1    bacon slice, diced
 ¼ c  diced cooked ham
 1    small garlic clove, minced
 ¾ c  tomato puree
 ¼ c  canned red chile sauce
 1 T  sugar
 1 t  dry mustard
 1 t  salt
 1 d  MSG (optional)

Cover beans with water and soak overnight. Drain and cover with fresh cold 
water and simmer 2 hours, or until tender.
Meanwhile, saute bacon and ham until lightly browned. Add garlic and saute 
1 or 2 minutes, then add tomato puree, chile sauce, sugar, mustard, salt and 
MSG. Drain most of liquid off beans and stir in sauce. Keep warm over very 
low heat, or in low oven until ready to serve.

Tri-Tip Roast
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2 - 5 lb beef tri-tip
      salt, pepper, garlic powder

Season the untrimmed roast and allow to come to room temperature. Preheat 
grill to hot, around 500°F. Place roast on oiled grill away from hot coals, 
fat side up. Close cover. If using gas grill, reduce heat to 350°F after 
15-20 minutes. Allow to roast undisturbed for a total of 15 minutes per 
pound (to internal temperature of 140°F). Remove from grill and allow to 
rest 10-15 minutes before slicing. Slice across the grain, trimming any 
remaining fat from the edges.