Pair with Your Next BBQ Dinner

As Summer is starting and the weather is warming up, it’s time to uncover your grill and get cookin’! This dinner idea is a great pairing with Renegade with aromas of toasty oak, allspice, and dark fruits. The mouth filling flavors of peppery spice, woodsmoke, and fresh wildberry pair perfectly with our Santa Maria-style barbecue dinner.



Santa Maria Tri-Tip


  • 1 (2 1/2 – 4 lbs.) Tri-Tip
  • 1 Tbsp. Kosher Salt
  • 1/2 tsp. Ground Black pepper
  • 3 Tbsp. Brown Sugar
  • 1 Tbsp. Garlic Powder
  • 1 Tbsp. Onion Powder
  • 1/2 tsp. Cayenne Pepper
  • 1 Tbsp. Smoked Paprika
  • Pat the tri-tip dry with paper towels.
  • Trim off all extra fat and silver skin (if not cut, it will leave a chewy texture).
  • Heat the grill to medium – medium high heat (around 400ºF).
  • Evenly spread the dry rub all over the tri-tip.
  • Once the grill is heated, place the tri-tip on it and close the top.
  • Grill the tri-tip on each side for 3-5 minutes (or until desired crispiness).
  • Then turn the heat down or place the tri-tip on a spot on the grill with indirect heat and close the lid.
  • Flip the tri-tip occasionally.
  • Once the tri-tip has reached an internal temperature of 130ºF – 135ºF (135ºF is a perfect medium rare).
  • Then take the tri-tip off the grill and place it on a cutting board and loosely place tinfoil over the top and sides of it. Let the meat rest for 10 minutes.
  • Once it is ready, cut against the grain, serve and enjoy!


Santa Maria Vegetable Hash


  • 1 Red Onion
  • 2 Zucchinis
  • 2 Yellow Squashes
  • 2 Bell Peppers (Orange or Yellow are best)
  • 3 Tbsp. Oil (Olive or Avocado work best)
  • 1 Whole Lemon
  • 2 tsp. Kosher Salt
  • 1/2 tsp. Ground Black pepper
  • 2 sprigs of Fresh Rosemary
  • Wash all vegetables, the lemon, and herbs. Afterwards, pat them dry with paper towels.
  • Trim off all edges and throw away.
  • Cut all vegetables into 1 inch sizes.
  • Remove the rosemary leaves from the stem and finely chop and repeat with the thyme (save one rosemary sprig and half of the thyme sprig for later).
  • Then cut the lemon in half. Cut one half of the lemon into thin whole slices and juice the other half.
  • Place all sliced vegetables into a bowl.
  • Add oil, seasonings, lemon juice (as much as you desire), and fresh herbs to the bowl. Mix until all vegetables are well coated.
  • Lay out a large square of tinfoil. Place all the vegetables onto the square.
  • Once all the vegetables are in a pile, add another piece of tinfoil on top and roll all the sides together to enclose the vegetables inside
  • Place the tinfoil square onto the hot grill and close the lid
  • Open the tinfoil square, stir the vegetables and check on them every 3-5 minutes
  • Cook the vegetables in total between 8-10 minutes, or until fork tender. Once they are cooked, take it off the grill, serve, and enjoy!