The Barbareño tri-tip sandwich has seen it’s first rendition!
(pardon the mediocre photos, we’re working on that)
A homemade sourdough roll, quickly grilled over open flame, slathered with garlic butter (Julian churned it himself- or the kitchen aid did rather – nonetheless a messy process), and topped with our fresh barbecue pico de gallo and cold smoked tri-tip. Simple, yummy, and completely Santa Barbara. We’ve got some kinks to work out, but we’re moving in the right direction thanks to great feedback from friends and family. Testing out our recipes on live subjects has officially began, so a big thanks to those of you joining us for our weekly lunch experiments!
Julian watches his bread…
annnnd the product: