Santa Maria BBQ Makes the Cut in Forbes’ Top 10
In a cool story on regional American cuisine, Forbes.com recommends Santa Maria Style Barbecue as one of the top 10 culinary traditions for its readers to experience in 2012.
The Forbes piece pursues the premise that while many regional culinary styles have become popular nationwide, there are still foods that are best eaten in their place of origin.
Contributing writer Larry Olmsted notes, “While it (Santa Maria style barbecue) has been around for a century and a half, it has never made national inroads like the other styles, and remains limited to California’s Central Coast, namely the Santa Maria Valley and Santa Barbara County, but here it is ubiquitous, found in restaurants every day, and on weekends at outdoor charity fundraising barbecues.”
Olmsted does a fine job of explaining the difference between Santa Maria Style Barbecue and its more recognized cousins , such as the barbecue styles of the Carolinas, Memphis, Kansas City and Texas. “Unlike the other regional styles,” Olmsted says, “Santa Maria barbecue is always cooked over an open flame, not in a closed smoker, always burning locally native California red oak.”
He goes on to praise the The Hitching Post restaurant with a nod to the local wine country. Thanks to Larry Olmstead and Forbes.com for naming Santa Maria BBQ as one of the nation’s top regional food experiences!
P.S. In no particular order, following is a list of the top 10 regional cuisines mentioned in the Forbes piece. Santa Maria Valley is delighted to be in such company!
-New Orleans: Muffeletta Sandwich
-Salt Lake City: Crown Burger
-Kansas City: Burnt Ends
-St. Louis, MO: St. Louis Pizza
-Coastal South Carolina: Shrimp & Grits
-Rhode Island: Clam Cakes
-Iowa: Loose Meat Sandwich
-Santa Maria, CA: Santa Maria Style Barbecue (Hear, hear!)
-Miami Beach: Stone Crab Claws -Chesapeake Bay: Blue Crabs
SeriousEats.com Savors Santa Maria BBQ
We are always delighted to discover new stories and travelogues that turn the spotlight on Santa Maria Style Barbecue, and the latest is a post by James Boo on SeriousEats.com.
Writes Mr. Boo, “Santa Maria’s claim to culinary fame is a type of open-flame grilling that dates back to the 19th century. Despite its association with colonial Spain’s vaquero culture, this approach was not too different from most American barbecue of the time—a process with three general steps: ‘Dig hole. Light coals. Apply carcass.’”
He adds, “Santa Maria barbecue, like Maryland Pit Beef, doesn’t adhere to contemporary rules but after spending a day at the region’s taverns and steakhouses, I could taste about a century of tradition distilled into the craft of seriously delicious wood-smoke grilling.”
Hear, hear! He also makes a cool cultural observation: “When I pulled up to the steakhouses of Santa Maria, California, I found pickup trucks next to pickup trucks. That’s what you get for a farmtown near the Central Coast.”
Along the way, Mr. Boo specifically praises the food at two local Santa Maria BBQ landmarks: The Hitching Post and Shaw’s Steakhouse. If you’d like to follow in his footsteps, a great place to start is our roundup of Santa Maria Valley barbecue specialists.
Thanks to James Boo and SeriousEats.com for sharing the good news about Santa Maria Style Barbecue!
“DineOut: Santa Maria Style” Starts Now
As reported in the Santa Maria Times, Santa Maria Sun and elsewhere, you can “DineOut: Santa Maria Style” starting this Sunday and enjoy exclusive savings at local wineries and restaurants through January 20.
During this period, 11 restaurant and winery establishments in the Santa Maria Valley will offer everything from complimentary tastings and “buy one get one free” to 15 percent off a meal. The event dates were chosen to coincide with California Restaurant Month, a successful statewide promotion that benefits food and wine establishments during the winter season.
Participating local restaurants offering 15 percent off menu items are The Vintner’s Bar & Grill at the Radisson Hotel Santa Maria; Portabella Bar & Grill at the Holiday Inn and Suites; Gilli’s Grill & Sports Bar; Starry Sky Coffee Company; and Papa Murphy’s Take & Bake Pizza (discounts exclude tax, alcohol and gratuity). Participating wineries include Costa de Oro Winery; Cambria Winery; Riverbench Winery; Lucas & Lewellen Vineyards Tasting Room; Toccata Wines Tasting Room; and Wine Country Orcutt.
Here are some quick facts about California dining to whet your appetite:
-Thirty cities across California are hosting restaurant weeks this January.
-California is the top destination in the U.S. for culinary travel, with visitors drawn to the rich and diverse wine and food product.
-California produces 90 percent of American wine and is one of the leading agricultural producers in the U.S.
-More than 400 agricultural crops, attracting some of the greatest chefs who enjoy creating with the freshest ingredients.
-Last year travelers in California spent $23.1 billion on food and beverages, more than for any other spending segment and constituting 26 percent of all visitor spending last year.
So join the culinary fun and DineOut: Santa Maria Style!
Santa Maria Wines Extend Hot Streak
The wines of the Santa Maria Valley continue to extend their hot streak, with two bottlings from Bien Nacido Vineyard being named to esteemed critic Steve Heimoff’s list of top-scoring wines of 2011 out of 4,800 wines tasted. Talk about beating the odds with remarkable fruit!
Heimoff, the West Coast editor of the Wine Enthusiast, gave the Qupe 2006 Syrah Bien Nacido Vineyard 25th Anniversary X-Block and Foxen 2010 Chardonnay Bien Nacido Vineyard Block UU the highest scores in their varietal categories in 2011.
Bien Nacido also took center stage in a recent roundup of recommended Central Coast Chardonnays by critic Stephen Tanzer. Of the seven wines recommended, four hailed from Bien Nacido.
This is just the latest example of how the Santa Maria Valley has quietly emerged as one of California’s elite winegrowing regions. Indeed, last year, three Santa Maria Valley-grown wines were named to the top 10 slots of the Wine Enthusiast magazine’s annual list of “The Enthusiast 100: The Most Coveted Wines of 2010.”
The year before that, the Cambria 2006 Pinot Noir from Julia’s Vineyard ranked first in the Wine Enthusiast’s Top 100 list. And two wines from the Santa Maria Valley were named to the Wine Spectator’s Top 100 wines of 2008 out of 19,000 wines tasted from around the world.
You get the drift…
Indeed, the Santa Maria Valley isn’t just producing great wines, it’s producing some of the finest wines in the world, giving you yet another excuse to come out and explore the vineyard-studded backroads of California’s Barbecue Capital.
And, of course, the perfect conclusion to an afternoon of wine tasting can be enjoyed at a number of local restaurants specializing in Santa Maria Style Barbecue. We look forward to sharing our local flavors with you.
Santa Maria BBQ…or Santa Maria Grilling?
The barbecue world is known for its culinary passion, fierce opinions and regional competitiveness. So, not surprisingly, Santa Maria Style Barbecue sometimes comes under fire from those who claim that it’s not really barbecue at all, but actually grilling.
Indeed, traditional barbecue uses indirect heat or low-level heat to cook tougher meats, and it can take all day, or even days, to finish the job. Santa Maria Style Barbecue, however, consists of more tender meats prepared over the higher heat of red oak coals, and accordingly takes less time to cook. And while the meat is raised up and away from the coals after the initial searing, that’s not enough to satisfy some barbecue purists.
One of our favorite responses to the doubters comes courtesy of Chef John of Food Wishes, who was met with this comment on his piece about Santa Maria Style Barbecue:
It puzzles me that good chefs who are otherwise precise with their terminology and technique, throw that to the wind when it comes to cooking outside the kitchen…I’m sure this is a very nice grilled tri-tip – but it’s whole different technique, and a different product from a barbecued tri-tip.
Chef John replied:
This style has been called “barbecue” on California’s Central Coast since the early settlers. The common denominator being a wood fire…if they were cooking the legs or head it would be long and slow, however if they were cooking a slab of top sirloin or rib steak (the original Santa Maria BBQ), they did it more quickly over the hottest part of the fire…because it was better that way. Regardless of which cut, or how long it took, this was all just called barbecue.
Besides, “barbacoa” from which you get your barbecue term is technically steaming anyway. The animal was wrapped in wet leaves and steamed over the fire. So, if wet leaves aren’t used is it still barbecue? For these reasons, my personal definition (and that’s all it is, and to each his own), is “anything cooked over or near a wood fire is barbecue.” Every summer when millions of American’s are shopping, and they grab a package of chicken legs and say “hey, let’s barbecue!” you can say they are technically wrong, but you can’t say they are wrong.
Well played, Chef John!
Of course, the cooking method isn’t the only thing that puts Santa Maria BBQ in the culinary crossfire. The fact that that Santa Maria BBQ is prepared with dry rub ingredients is also a point of puzzlement for those who associate barbecue with slatherings of sauce (something we previously addressed in this blog post).
The bottom line is that it’s always been called Santa Maria Style Barbecue, and it always will be, so the naysayers might as well just do what the rest of us do in the Santa Maria Valley and across the Central Coast: light the red oak, grab the dry rub and simply enjoy the flavorful ride.
Dine Out and Save in Santa Maria Valley
Locals and visitors alike are invited to savor and save as participating restaurants and wineries in the Santa Maria Valley offer special discounts from January 15 – 20, 2012 under the banner of “DineOut: Santa Maria Style.”
During this period, 12 restaurant and winery establishments in the Santa Maria Valley will offer everything from complimentary tastings and “buy one get one free” to 15 percent off a meal. The event dates were chosen to coincide with California Restaurant Month, a successful statewide promotion that benefits food and wine establishments during the winter season.
Participating local restaurants offering 15 percent off menu items are The Vintner’s Bar & Grill at the Radisson Hotel Santa Maria; Portabella Bar & Grill at the Holiday Inn and Suites; Gilli’s Grill & Sports Bar; Starry Sky Coffee Company; and Papa Murphy’s Take & Bake Pizza (discounts exclude tax, alcohol and gratuity).
Participating wineries include Costa de Oro Winery; Cambria Winery; Riverbench Winery; Lucas & Lewellen Vineyards Tasting Room; Toccata Wines Tasting Room; Sierra Madre Vineyards and Wine Country Orcutt.
Click here for full details on the savings that await you during DineOut: Santa Maria Style!
A New Look Back at Old Santa Maria
We are excited to share the good news about a new book that showcases the rich history of the Santa Maria Valley, including a generous helping of Santa Maria Style Barbecue.
Images of America: Santa Maria Valley by Carina Monica Montoya and the Santa Maria Valley Historical Society is a beautifully presented softcover book loaded with magnificent photos and historic insights into the valley from the Mexican to modern period.
In its Community Spirit chapter, the book features Santa Maria BBB with four classic photos, from the cooking of meat over earthen pits in the early 1900s to the epic barbecues of the local Elks Lodge in the 1960s. The book notes, “The traditional Santa Maria barbecue has its roots dating back to Spanish California, when family, friends and neighbors would gather at a rancho to feast on meat cooked over local red oak coals.”
The book also details the Santa Maria Valley’s rich history in agriculture, aeronautics, athletics and more.
Along with R.H. Tesene’s legendary book Santa Maria Style Barbecue, this book belongs on the bookshelf of anyone interested in the historic roots of the Santa Maria Valley.
Pair Your Holiday with Santa Maria Wine
Mark at Old Town Market
In the Santa Maria Valley, our wines are renowned for offering remarkable quality. In fact, three local wines were named to the top ten slots of the Wine Enthusiast’s most recent list of Top 100 wines worldwide. Better yet, they valley is particularly celebrated for its Chardonnays and Pinot Noirs, two varietals that are excellent accompaniments to traditional holiday fare.
We asked some of our friends in the Santa Maria Valley wine country for their recommendations, and here’s what they had to say…
According to Sherrill O’Neill of Wine Country Orcutt, “Many wines pair well with holiday meals because there are a variety of foods on the table. Sparkling wine, like Goat Bubbles from Flying Goat, adds a festive note to any meal; our wonderful Santa Maria Valley Chardonnays, such as Sierra Madre Estate Chardonnay, add elegance to a meals featuring poultry; or one of our many local Pinot Noirs make excellent food pairing partners with everything from turkey to prime rib. For dessert, consider a late harvest Viognier with pumpkin pie or a Port with Pecan Pie.”
Mark Steller of Old Town Market in Orcutt chimed in, recommending Rancho Sisquoc Sylvaner or Riesling, Costa de Oro Pinot Noir, and Byron Santa Barbara County Pinot Noir as excellent choices for the holiday dinner table.
Liz Addamo of Addamo Estate Vineyards added, “Riesling is a delicious wine to serve with your turkey dinner!”
Colleen Thompson at Lucas & Lewellen Vineyards suggested the 2009 Lucas & Lewellen Pinot Noir Rose or 2008 Lucas & Lewellen Brut Sparkling Wine with dinner, and the 2010 Lucas & Lewellen Nectar de Viognier with dessert.
And Gary Burk, proprietor and winemaker at Costa de Oro Winery, recommended his 2009 Estate Pinot Noir from Gold Coast Vineyard, adding, “Pinot Noir is great with a variety of things on the plate. And, at Thanksgiving, there are a lot of things on the plate!”
So head out to a local winery or one of the aforementioned markets today or before Christmas to add a little local flavor to your culinary festivities!
It’s Turkey Time…Santa Maria Style!
Tired of the same old turkey, with the same old flavors, every Thanksgiving? Then spice up your holiday table by adding a Santa Maria-style twist to your culinary festivities.
Indeed, barbecuing your bird is a great way to energize the traditional Thanksgiving menu, particularly if you do it with two staples of Santa Maria Style Barbecue: red oak and Santa Maria seasoning. The red oak imparts an amazingly smooth and distinctive smokiness to the flavor profile, while the seasoning further enchants the palate
If you’ve never done it before, you have to be a little adventurous to put your bird on the barbecue. After all, no one wants to mess up their holiday meal right before the guests arrive. But it’s really not that difficult if you do a little research. You may want to start with this basic overview of how to do it. The key is to not scorch the outside of the turkey while making sure it gets fully cooked on the inside.
As for adding the Santa Maria-style components, it’s pretty easy. Just sprinkle some red oak chips onto the hot coals while the turkey cooks, and the resulting smoke will work its magic. As for the seasoning, add some to the baste, and then add more to your liking after you slice the meat. For even more Santa Maria-style flavor, enjoy your meal with a side of pinquito beans and a glass of Pinot Noir from the Santa Maria Valley.
Happy Thanksgiving from California’s Barbecue Capital!
Santa Maria Sizzles in SkyWest Magazine
Santa Maria BBQ and the Santa Maria Valley are once again in the spotlight as SkyWest Magazine devotes a full page travel feature on the region in its latest issue. SkyWest Magazine is the in-flight publication for SkyWest Airlines and United Express.
Aptly headlined “Valley of Variety,” the story explores the magnificent diversity of the Santa Maria Valley visitor experience, including barbecue, wine, nature, culture and family entertainment. As the story states, “This historic picturesque area an hour northwest of Santa Barbara lures visitors off the beaten path with plenty to see and do.”
Among the story’s featured attractions are the treasures of the Santa Maria Museum of Flight; the children’s delights at the Discovery Museum; the towering ocean views of the Guadalupe Nipomo Dunes; the “naturalists nirvana” of Los Flores Ranch Park; and the relaxed appeal of the local wine country: “Santa Maria Valley offers visitors an unpretentious opportunity to meet with winemakers at more than a dozen tasting rooms, all set among the valley’s rolling hills and lush landscape.”
Of course, Santa Maria Style Barbecue also takes center stage in the story, including a photo of Cowboy Flavor’s Billy Ruiz cutting into a steaming piece of tri-tip.
Thanks to SkyWest Magazine for their high-flying coverage of the Santa Maria Valley!
