If you're looking for an authentic California BBQ experience, this is it! The use of oak wood makes one of the American-made grills hybrid grills ideal for grilling tri-tip in the Santa Maria style.

The grill is generally constructed of iron and features a hand crank that lifts or lowers the grill over the coals to regulate the heat. But for the truly authentic experience, you need to try our Traditional 'Santa Maria BBQ' Oak Wood-Grilled Tri-Tip! In a typical Santa Maria-style barbecue, seasoned beef tri-tip is grilled over coals of native coast live oak wood, often known as 'red oak' wood. These days, the tradition continues, and you can find Santa Maria-style BBQ all over the state. Pinquitos, tiny pink beans that are considered indigenous to the Santa Maria Valley, were often served as a side dish. The meat was barbecued over earthen pits filled with hot coals from coast live oak. Barbecue cooked in the Santa Maria style is a variation of Mexican barbecuing that began in the mid-nineteenth century when Spanish-style weddings were held for their vaqueros. We take our BBQ seriously in California, and Santa Maria tri-tip has been a famous regional specialty for decades. Perfect for your next cookout or BBQ, this dish is sure to please everyone! This method is great with any quicker-cooking meat, such as chicken breasts or sausages as well.Looking for a truly authentic California BBQ experience? Then you must try our Traditional 'Santa Maria BBQ' Oak Wood-Grilled Tri-Tip! This delicious dish is grilled over oak wood, just like they do in Santa Maria, and it's absolutely packed with flavor. If you are using a tri-tip, make sure to get instructions on slicing from your butcher, as it can be tricky. You can create these flavors at home by using a simple dry rub on your beef, and a hot, wood fire made with oak wood or chips.

This is what makes it perfect for the adjustable woodfire grills of the region. It is not a very tough cut, like a brisket, and it’s not fatty like ribs, so it cooks relatively quickly for BBQ meat. Schultz employed the Santa Maria style on the tri-tip and served it up like steak. This was a part of the animal that was usually ground into burgers or used for stew. The story goes that a local market owner, a man by the name of Bob Schultz, decided to make use of his sirloin tip cut of beef. With its beefy, cowboy roots, it’s no surprise that Santa Maria barbecue culture gave the world the gift of tri-tips. Lastly, and some would argue most importantly, we come to the meat. They basically consist of a large pit-like opening to be filled with the oak, and an adjustable bar going across for the meat to hang on. To get that perfectly grilled, lightly smoky flavor, adjustable grills were created. While the cooking method underwent this evolution, so did the grills themselves. This makes it one of the healthiest ways to enjoy a cookout because it releases a lot of fat and grease in the cooking process. The meat is cooked by direct flame, even if it is strung up above the heat source.

Santa Maria barbecue is not technically a kind of barbecue at all! While it is decidedly part of the canon of American BBQ, it is actually a style of grilling. At the club, they cooked the meats on metal bars, over a fire made of local oak trees. The owners further developed the method, moving on from the pits of the cowboy past. Cut to the 1930s and the area is famous for its cooking style, especially as served at the Santa Maria Club. The region became part of the state of California and the population underwent a dramatic shift. When they wanted to have a big party, they would create large trenches and, using the oak and willow trees in the area, they would grill up lots of beef.Īs time went on, changes came to the area. They raised herds of cattle around the Santa Maria valley. In the middle of the 19 th century, Mexican cowboys, or Vaqueros, were living in the area. The history of the area is the key to understanding the cooking style. While the smoky ribs and sticky sauces of the BBQ belt are famous from coast to coast, Santa Maria enjoys a quieter, but equally devoted, following of restaurant chefs, foodies, and home cooks. One of the lesser-known methods of BBQ cooking, Santa Maria style originates from the central California coast. By Gary Brock Uncategorized August 18, 2021

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