The pit crew at the Santa Maria Elks Lodge prefer top sirloin to tri-tip for its rich flavor, juiciness, and tenderness. Cuts of top sirloin (also called top block) usually weigh 10 to 15 pounds, so unless you're feeding a crowd, freeze half for later. At home, most Santa Marians slice the meat into thick steaks to cook on a backyard-style Santa Maria grill (santamariagrills.com). Your gas or charcoal grill will work too. For the signature red oak flavor, order logs from santamariagrills.com or chips from susieqbrand.com.