Hey everyone hope you're having an amazing day. It's mark wiens, i'm on the beautiful coast of california, just north of los angeles, and today we are gon na go on a california, barbecue tri-tip steak tour. Here i am face to face one of the great tri-tip grills of california, we're gon na go to a legendary place for their tri-tip sandwich. It's a part of the culture in this area of california, we'll be eating at a legendary steakhouse for some of the thickest steaks i've ever seen and then we're, i think, we'll probably the next day go to one more place to eat another massive tri-tip sandwich.

So big, it's massive like like leg sized, i'm gon na be hanging out with some friends and i'm gon na share all of the food with you coming up right now in this video cold spring cavern, the old stage stop we're on the middle of this mountain Road up the mountain from santa barbara bikers there's just a group of people on the side of the road at this old wooden and stone tavern and along with the smell of nature in the trees, i can smell the tri-tip on the grill. Oh man, where are we? Where are we? It reminds me of deliverance the movie. What is this place? Jeffrey? It's a biker paradise in the middle of the uh santa barbara foothills. I've not been before so we're on a new adventure for both of us something new for you too, but trendy eats is here.

We got ta find them. Oh okay, oh we're meeting somebody here. Oh trendy, it's a legend. They own oxnard and ventura raquel and her hubby there's a bomb plot mexi.

What do you think mexi papa's? Here too it's an oasis. We were driving right to the mountains. I was asking jeffrey: where are you taking me and then bam built into the side of the mountain surrounded by nature? Band is just setting up they're starting to play right now, the harmonica, what a chill spot mark wiens - i'm fine, very nice trendy, eats so cool to meet up with you, okay, so what's the story of this place so back in the 1800s, this place was kind Of a hidden gem out here in santa barbara and then in 1941, a woman named adelaide bought this house for two thousand dollars to make a living for herself and her daughter, because her husband had just passed and so adelaide. She was the one who would run the business and then audrey her daughter was a decorator, so it's kind of cool two thousand dollars you buy a home made a living, and it's still here standing wow.

It's really cool. What is the thing to come here for the sandwiches, the sandwiches, especially so good, okay, like very like meaty and juicy like you, will not leave with an empty belly here. I am face to face with one of the greatest tri-tip grill. Oh thank you.

I'm grilling! One of the great tri-tip grills of california, the legendary tri-tip fire is raging. It smells so good. You hear that slow sizzle. How long does the tri-tip grill for 30 minutes? Oh 30 minutes? Okay, now would also be a good time to explain what exactly tri-tip is.

Tritep is this slice of meat which is kind of like a tri-angular shape, which comes, i think, it's from the bottom of the sirloin bottom and sirloin tip roast man. Oh yes, sliced, fresh tri-tip! Thank you! Oh and what's your name come here tom? Oh, thank you cheers vertical, so juicy yeah smokey i like that crushed. You guys did one bite feel like a wimp. What i love about that tri-tip is you just taste the purity of the beef flavor, the juiciness, the naturalness of that beef? It's not covered up in a marinade tastes like just salt fire smoke and just nature that goes into that tri-tip.

It's so good reported side effects in clinical trials and through different video, anorexia yeah. So again they have the main restaurant over there. But up here at the barbecue grills, what you do is you pay for your tri-tip sandwich? You walk your receipt over to big tom and he makes it. Can you do it, though the way you like it? Oh, look at that girl mark bread, the one who get it down.

Thank you very much. He doesn't even slice. He just like lets the knife glide through that tri-tip skills too, just perfectly even slices of tri-tip man like the perfect thickness, the perfect width, beautiful thing and no sauce is included when you order it, although they do provide the horseradish sauce plus that salsa uh, that You can apply yourself. Oh thank you salsa me all right, good! Oh yeah, i'm sauced, i'm sauced, i'm juicing! Okay! Here we go first bite of the real tri-tip sandwich.

Cold water springs. The texture of that boob horseradish is insane. Tri-Tip should always be paired with apple horseradish. No bite should go on the horse agreed on the horse horse me amazing, about the sandwich is the purity of it.

I mean normally, i'm a topping guy. I want the onions, i want the tomato i want pickles. I want everything on any sandwich that i ever eat, except for this. All i want is the tri-tip and the horseradish apple horseradish.

I mean this. This is like a pure glorification of the tri-tip man. It's good. I think it's just a slight pepper crust on the tri-tip itself, but not not not much seasoning shout out to big tom at the grill for cooking for sharing with us about tri-tip.

Okay from here, we actually got a table to sit down at. I think we're heading in the back to sit down and order to actually sit down and order this time and eat the restaurant kind of winds its way into the valley within the nature, surrounded by i mean covered with trees. It's a beautiful restaurant. It's a such a peaceful, relaxing, nature-oriented environment.

Those are massive, i think i think maine might have some competition jeffrey. I'm going to go ahead and say that that might be the single largest largest onion ring ring single ring. I've ever seen. I think i'm thinking i'm thinking we might have to pour, we might have to pour it.

I think that one is i like the way you think, okay, the size, it's like the size of my face, yeah, you could do a hula hoop with this. Thank you very much. Okay, good awesome, hula hoop onion rings. Here we go all the crunch, mm-hmm it's like a crunch and then like a squish and like juice and crunch of the onion as well.

It's not overcooked. It's soft soggy, it's yeah, it's soft, but it's juicy and crunchy and sweet on the inside too. Yes, oh man, it kind of reminds me of like tempura when you get tempered veggies, but just a tad crispier, not too thick, not too thin from the inside man. I love onion rings dip it in that ranch come on in you got ta.

Try this i'll put one layer here by the way i just got invited to the party go ahead and grab some rams. These are huge right. It's like the size of your bag. Look at this do the hula hoop do it with that, i'm just gon na transfer over here.

I love how these are just old wooden chairs. Just in the middle of this beautiful nature and one more half of the tri-tip sandwich, yeah, that's good, so good! So meaty you've got the smokiness of the tri-tip. You've got the crunch and smokiness of the toast. It's a treasure.

This place is truly a historical destination. Actually i think that first tri-tip sandwich that we had standing at the grills. I think that was the highlight this one is good, but that one, you can taste the extra edge of freshness, mustard, horseradish apple horseradish, just like we used to do, i'm always the mosquitoes. What an absolute gem of a place with such a cool, unique atmosphere from here we're driving it's going to be about.

I think a little over an hour drive to a place called pismo and we're going to another, just a legendary california, steakhouse, okay. So what we did is from coldwater springs. Then we drove down to the pismo beach. We hung out there for a little bit beautiful sunset, and now we drove over to capital of central california barbecue, so we're at a restaurant called jaco's.

This is one of the legendary steakhouses of california, the world, the world jocko's, it's like just quiet around here, but you get out of your car. You can just smell the meat. We are out bass at the pits where jocko they grill up these gigantic steaks. On this chained grill over a roaring hot fire and they just salt them onto the fire, i love he just like uses a pitchfork, almost just to stab them and move them around the grill and onto your plate.

It is absolutely amazing: it's such a cool girl. It's such a cool process, it's so incredibly rustic and so cool. That's one of the coolest steak tools in the history of steak, cooking, red oak! Oh that's why you're saying the red oak is so important. It's sacred the history of jock over here, the spencer, the 20-ounce spencer.

It's actually a pretty large dining room, but you can feel the heritage here. Uh go straight to the steak menu. What jeffrey has instructed us that we must order the double spencer, all jocko's steaks are aged and hand cut cooked over red oak, so the red oak wood that they blaze is strategic and important and just that's what they grill on. As long as the linguine red oak grilled, linguica sausage, unmissable wow yeah, that's really good.

It's progressing a salad italian! Thank you, the the double spencer's. Actually, the surprise, xl spencer is on the way, but salad is the next course. It does feel great to eat some vegetables and what is it? Please? Steaks should be here soon, but we got the bean course. Oh yeah.

Oh it's so good. I just drizzled bean juice down my shirt but yeah, soft and tender and starchy and so much flavor. Oh, my god, cancel the spencer chorizo. The airbus 380 is landing.

Oh at the juices. Oh my god, that is the most perfect circular. Stick i've ever seen. Really it is huge.

I love that char that crust on the steak, the juice is just pouring out of it. Oh look at that juice. It's the thickest steak. I've ever seen on a plate.

Oh ho, ho. Look at that center! Oh man, ripping down my arm! Oh look at that. Yes, oh wow, the crunch on the outside that crust that char, the saltiness and juiciness. What's your normal steak, medium? Well, that's what i get but um the pressure's on for me to try this rare, the rarer, the better you can do this! You look unconvinced here.

We go, i was doing that to suckle the juice out. Very, very juicy. You couldn't contain the juices. Okay, look.

How much juice is on the medium-rare plate. Go, go, go dunk, it dunk, it don't get it dunk it and squish it. I wasn't convinced, and then i tried it and it changed my life wow. So the thing is, if you're, in a crowd, we're happy to be here to have witnessed that moving back into this massively thick buttery ultimate steak, it's so salty! It's so smoky! It's so crusty, oh man come on grab it with your hand, grab one you got to get one of these grab grappling with going to me.

Man come on join me. Oh totally way more flavorful than i was expecting portuguese chorizo sausage, some kind of incredible so fatty juicy and the chili oil. Oh that's extraordinary, really, good yeah! It's really good all right! The steak is good, but don't miss out on the sausage when you're here all right come on get a bite of steak on this wow get some steak with your linguine. That is good.

Double! Oh, wait just completely submerged in meat juice. This is why you're a star, the combo flavor, everything together in your mouth, at once, the meat juices are out of control, the loaded, potato bacon, sour cream cheese. Oh it squeezes that squeeze on the potato, i'm sure the potatoes are in the fire. The redwood oak wood fire too fully dressed, you taste, the bacon.

I think, there's bacon on there sour cream cheese, green onions that is so juicy good morning from pismo beach. We had a great night stay just about 15 minutes away from jaco's. After that incredible steak, i just like, fell asleep immediately after that meal, but it's a beautiful morning we're gon na start driving back to la, but we're gon na stop off for one more unique and gigantic tri-tip sandwich. We made it to oxnard raquel.

Where are you taking us to and raquel's the one who arranged this? She brought us here. She recommended this place yeah, so we are at the hickory house barbecue and we're going to be trying a massive barbecue tri-tip sandwich, how how big is massive? It's like this big, like like leg sized like like my legs, oh good, because my hunger is this big perfect, so that will match, but we're going to have a chance to see how z makes it there. It is well it's literally an arm-sized length piece of bread that he slices into half. He brushes it paints it with butter, then onto the fire to roast to smoke.

To toast. Oh, that's gon na be huge wow that is a beautifully constructed. Sandwich takes that tri-tip slices it with a knife. Finally, perfectly you see the juices in the aroma of the tri-tip coming out man.

Then he just arranges it onto the bread perfectly puts on an entire cup full of the signature, barbecue sauce that smells so good he's. Taking it to another level with the size and the quantity, look at how the the tri-tip is just hanging off the edges - and this is just a half of it - baby back ribs all right, so this is it. This is the final meal on this barbecue trip and a pickup. Oh, i love how this one is just like hanging meat and it's only a half.

That's just a half man cheers. This is a sandwich. You have to put your face into all right. That is extraordinary right, just the quality of the steak, the tri-tip and that nice, like smoky barbecue, sauce, sweet and tangy.

Oh and then you feel that oh yeah, a little bit of that chili yeah spicy. It almost arrives late to the party yeah. It's like the final final taste that you feel it creeps up on. You says i'm here, nice move there raquel the the sliding waterfall of barbecue sauce.

Yes, can't get enough of the salsa spicy and look at our faces. Look at our faces here, yeah everybody's, doing it it's so comforting. This is warm luscious meat torpedo and it doesn't fall apart. Juicy the crispiness on the outside and the crispiness on the outside yeah slightly smoky and gooey, but the fat is melted out so price factor for me, frenchiness on the outside.

Okay, the barbecue sauce is amazingly good, but the focus is the tri-tip, and it's also just awesome. How big it is. I mean it literally is a an arm-length sandwich that brings us to the end of this barbecue, southern california, barbecue tri-tip and steak. Just a meat feast tour in southern california, amazing fun to hang out with friends, jeffrey marahu from heroic italian, my friend, mexi papa from mexi papa adventure and his videos and then also raquel from trendy eats.

They make great videos on social media and i'll have all their information in the description box below, and that's going to be it for this video. I want to say a big thank you to you for watching. Please remember to give it a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, click subscribe now and also click the little bell icon and that way you'll immediately get notified of the next video That i publish goodbye from oxnerd and i'll, see you on the next video.