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 part of the food culture in the Central Coast of California.

History

The tradition of Santa Maria-style barbecue began in the mid-1800s with the rancheros of the Santa Maria Valley. These Spanish vaqueros would host Spanish-style feasts each spring for their ranch hands, grilling meat over pits filled with hot coals of local red oak. The main meat was beef, often top block sirloin or tri-tip. The method of cooking over an open flame, which is the defining characteristic of Santa Maria-style barbecue, is believed to have been influenced by these early Californian ranchers.

Characteristics

Santa Maria-style barbecue is characterized by its unique method of cooking. The meat, typically beef tri-tip, is grilled over a fire made from red oak wood, giving it a distinct, smoky flavor. The meat is seasoned with a mixture of salt, pepper, and garlic salt before being grilled. It is then typically served with pinquito beans, salsa, and a toasted sweet French bread dipped in sweet barbecue sauce.

Influence and Recognition

Santa Maria-style barbecue has gained recognition for its unique style and flavor. In 2011, the Santa Maria Valley Chamber of Commerce copyrighted the Santa Maria-style barbecue to protect and promote the tradition. It has also been recognized by food critics and culinary professionals for its distinct flavor and traditional cooking method.

See Also

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