If there’s one thing we know down here in Kentucky, it’s that craftsmanship matters—whether we’re talking bourbon barrels or BBQ grills. For our Bourbon Trail getaway, we brought along a piece of Kentucky pride: the El Niño – Compact Santa Maria Grill from One Time Fabrication. Hand-built with care in western Kentucky, this grill didn’t just meet our expectations—it set a whole new standard for outdoor cooking.

The Grill That Stole the Show

This wasn’t your run-of-the-mill backyard grill. The El Niño is a heavyweight champion in the world of Santa Maria-style BBQ. Made with 1/8″ mild steel and reinforced with even thicker steel in the firebox, it’s as solid as the bourbon traditions we were there to celebrate. The ratcheting gear system let us adjust the grill height with the flick of a hand wheel, clicking into place like it was locking in the flavor. And let’s not forget the ANSI 40 roller chain—so durable it’s also used in dirt bikes. One of us joked that this grill could probably outlast the bourbon industry (don’t worry, we didn’t test that theory).

Traditional Santa Maria BBQ Oak Wood Grilled Tri-Tip Recipe

Active Time: 1 hr 20 mins
Chill Time: 1 day
Total Time: 1 day 2 hrs 35 mins
Yield: 8 servings

This peppery spice rub and garlicky basting liquid pack the tri-tip with incredible flavor. Serve with Santa Maria–Style Pinquito Beans and fresh, mild tomato salsa for a full California-inspired BBQ feast.

Ingredients

Basting Liquid

• 2 garlic cloves
• 1/2 teaspoon kosher salt
• 1/2 cup canola oil
• 1/2 cup red wine vinegar

Spice Rub

• 1/4 cup kosher salt
• 1/4 cup granulated garlic
• 1 tablespoon black pepper
• 1 tablespoon ground white pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons dried minced onion
• 1 teaspoon ground celery seed

Remaining Ingredients

• 2 (2-pound) tri-tip roasts, trimmed
• Santa Maria–Style Pinquito Beans, for serving
• Mild tomato salsa, for serving

Directions

Make the Basting Liquid

1. Smash garlic cloves with the flat side of a chef’s knife on a cutting board.
2. Sprinkle with salt; smash again to create a rough paste.
3. Transfer garlic paste to a small bowl; whisk in oil and vinegar.
4. Cover and refrigerate for at least 24 hours or up to 5 days.

Make the Spice Rub

1. Mix all spice rub ingredients in a small bowl. Set aside.

Prepare and Cook the Tri-Tip

1. Place tri-tips in a large bowl.
2. Baste evenly with 1/4 cup of the basting liquid, reserving the rest.
3. Sprinkle with one-third of the spice rub, reserving the rest for another use.
4. Refrigerate uncovered for 1 hour and 30 minutes. Remove and let sit at room temperature for 30 minutes.

Fire Up the Grill

1. Open the bottom vent of a charcoal grill or prepare an oak wood fire on the El Niño Compact Santa Maria Grill.
2. Heat until internal temperature reaches 400°F–450°F. Oil the grill grates.

Grill the Tri-Tip

1. Sear the tri-tips over direct heat for 2–3 minutes per side.
2. Move to indirect heat. Grill, uncovered, basting and flipping every 5 minutes, until the internal temperature reaches 130°F (about 30–35 minutes).

Rest and Serve

1. Remove tri-tips from the grill and loosely cover with foil.
2. Rest for 15 minutes. Slice thinly against the grain.
3. Serve with mild tomato salsa and Santa Maria-style pinquito beans.

This dish, paired with a bourbon flight and good friends, is the perfect way to cap off a day on the Bourbon Trail. The El Niño grill made the experience unforgettable, turning a classic recipe into a feast to remember. Cheers! 🥃