Santa Maria–style barbecue

Santa Maria–style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Maria, California. This style of barbecue, often referred to as Santa Maria BBQ, dates back to the mid-19th century and is today regarded as a fundamental piece of California's culinary heritage.

History

The tradition of Santa Maria–style barbecue originated with the Spanish rancheros, who hosted Spanish-style feasts each spring for their vaqueros (cowboys). They barbecued meat over pits filled with hot coals of local red oak, a tradition that carries on today.

Method

Santa Maria–style barbecue is characterized by a unique method of cooking. It involves grilling beef tri-tip over a grill, typically an open pit filled with hot coals of red oak. The meat is seasoned with a mixture of salt, pepper, and garlic salt before being grilled. The grill is adjustable, allowing the cook to control the heat intensity by raising or lowering the grill's height from the coals.

Signature Dishes

The traditional Santa Maria–style barbecue menu features a main course of beef tri-tip, though other types of meats like chicken and sausage are also commonly used. The barbecue is typically served with pinquito beans, fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter.

Influence and Recognition

Santa Maria–style barbecue has gained recognition for its unique method and its role in California's culinary tradition. It has been featured in numerous food shows and publications, and has a significant influence on the barbecue culture in the United States.

See Also

• Barbecue in the United States
• Cuisine of California
• Tri-tip