CALIFORNIA
In recent years we’ve found that you can find a mean brisket or pork rib anywhere. But there is only one original, and California is proud to call it its own. It is the tri-tip, a red oak-grilled West Coast specialty.
For example, barrel and Ashes in Studio City has various regional barbecue styles, but their tri-tip is considered some of the best in California. Timothy Hollingsworth may have learned from the best, Thomas Keller, but tri-tip doesn’t present much of a problem. He marinates the meat with balsamic, olive oil, and garlic and grills it over red oak. Afterwhich, he shaves the rosy results nice and thin. Tangy pico de gallo, a Santa Maria standby, joins romaine lettuce and rosemary aioli on toasted sourdough to form a big open-faced sandwich.
Barrel & Ashes also has great sides like spicy pork rinds and a buttery hoecake that dismisses the traditional Santa Maria-style pinquito beans and salsa.
