Archive for July, 2010
Santa Maria Tri-Tip in Sac Bee Spotlight
In the latest edition of its food section, the Sacramento Bee turns the spotlight on tri-tip, the cut of meat that was popularized in the Santa Maria Valley and that is considered a signature cut (along with top block sirloin) of traditional Santa Maria Style Barbecue.
Senior writer Allen Pierleoni begins his story with the following observation: “When it comes to beef, tri-tip rules as the king of the California grill. Now this humble, easy-to-cook cut is gaining a toehold in other parts of the nation and is even wowing diners in the Big Apple.”
Later in the story, he delves into the origins of tri-tip, revealing how this once-overlooked cut found its mojo in the Santa Maria Valley: “Fast-forward to the late 1950s, when Santa Maria butcher Bob Schutz experimented with the cut, which is one of the three muscles in the bottom sirloin of the steer. Meat cutters routinely diced it into stew meat or ground it into hamburger, but not Schutz on that day. Instead, he seasoned it Santa Maria-style and cooked it on a rotisserie. His ‘creation’was surprisingly delicious. He named it ‘tri-tip’because of its shape and promoted it locally. Its popularity spread statewide.”
As the story notes, tri-tip’s recognition is beginning to spread beyond California, but we still hear from people in other parts of the nation who say that even their butcher doesn’t know about it.
In the Santa Maria Valley and across the Central Coast, however, tri-tip is ubiquitous, not only in the form of classic Santa Maria BBQ, but also in the tri-tip sandwiches that you will find in delis, markets and restaurants all over the region. Visit the valley soon for a taste of this sensational local cut.
KSBY-TV Showcases Santa Maria BBQ Landmark
KSBY Televison recently featured the Santa Maria Valley’s Far Western Tavern in its popular news series titled “No Place Like Home,” which focuses on the unique flavors and experiences of the Central Coast.
Founded in 1958, the Far Western Tavern is a local landmark of Santa Maria Style Barbecue, and joins the Hitching Post, Shaw’s and Jocko’s as Santa Maria BBQ bastions that have been going strong for more than half of a century. Click here for more information on local restaurants that specialize in this regional culinary tradition.
The Far Western Tavern, which was recently named as one of the West’s top 10 barbecue restaurants by Sunset Magazine, is located on Highway 1 in the town of Guadalupe.
In the story produced by KSBY, anchor Jeanette Trompeter observes, “Generations of families, farmers and ranchers have come to the Far Western when they wanted a good meal, and a connection to the agricultural community it calls home. And even as times changed, cities around here grew up and chain restaurants moved in, the Far Western has held it’s ground.”
This is an apt description of not only the Far Western Tavern, but of several local barbecue establishments and even the phenomenon of Santa Maria barbecue itself. Just more proof that good taste never goes out of style!
Red Oak – A Sizzling Taste Sensation
When someone mentions Santa Maria Style Barbecue, a few things come immediately to mind. The tri-tip cut, the signature local seasoning, the accompanying pinquito beans…But there is one other crucial ingredient that is sometimes overlooked, and that is red oak wood.
Indeed, the traditional and authentic Santa Maria Style Barbecue is cooked over coals of native red oak. And trust us, red oak isn’t mere fuel for the fire. It’s an integral part of the flavor profile of classic Santa Maria barbecue. The aromas and flavors that red oak imparts are both sweet and smoky, rich yet mellow, and utterly distinctive.
Red oak is indigenous to the foothills of California’s Central Coast, making it the go-to wood for the original Santa Maria barbecues in the mid 1800s, long before commercial charcoal was a retail staple. Over time, red oak’s aromas and flavors become synonymous with the local barbecue tradition.
Several purveyors offer red oak products for barbecuing, including Susie Q’s Brand of the Santa Maria Valley, which offers red oak barbecue chips. Just a handful of red oak chips will transform your barbecue and give you an authentically natural taste of how it’s done here in the Santa Maria Valley.
Inside SCV Spotlights Santa Maria BBQ
Inside SCV Magazine of the Santa Clarita Valley turns the spotlight on Santa Maria Style Barbecue and the Santa Maria Valley visitor experience in its new July issue.
Writer Eric Harnish and his wife spent two days in the valley: “Start exploring northern Santa Barbara County like we did on a recent weekend and you’ll find a unique Central Coast destination with a vibrant wine country, hidden foodie gems and a glimpse of California’s past.”
Along the way, they dined at the Far Western Tavern, a Santa Maria barbecue landmark: “The signature steak is the 14-ounce Bull’s Eye rib eye, which the menu says it’s ‘very tender and flavorful.’That’s like saying Yosemite is very scenic. Mine was cooked to perfection, and every bite was red-meat nirvana. Hands down, it was one of the best steaks I’ve eaten. Ever. “
Eric added, “The Historic Santa Maria Inn served as our base of operations and we settled into a spacious top-floor suite, equipped with a full-size kitchen, fireplace, living room and bedroom…It is a homey destination where guests are made to feel relaxed and welcome. “
The trip included stops at two local wineries in the Santa Maria Valley wine country, and Eric’s conclusion sums it up perfectly: “As you might expect, the Far Western Tavern is nowhere near the freeway. In fact, their slogan says, ‘Where the pavement ends and the west begins.’You could say the same thing about Santa Maria: Where the freeway ends, the fun begins. “
Click here for ideas on planning your own fun and flavorful trip to the Santa Maria Valley!
