Posts filed under ‘Santa Maria Style BBQ’
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.
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.
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!
The Story of The Santa Maria BBQ Copyright
Santa Maria Style Barbecue is so distinctively delicious that the official menu is actually copyrighted to protect its authenticity and integrity.
Indeed, in 1978, the Santa Maria Valley Chamber of Commerce requested a copyright to protect the name, concept and menu of Santa Maria Style Barbecue, and the copyright was granted by the Copyright Office of the Library of Congress in March of that year.
Bob Seavers, the secretary-manager of the Santa Maria Valley Chamber of Commerce at that time, was quoted as saying that the copyright was necessary “because restaurants and organizations in other communities were beginning to advertise and serve a fare represented as ‘Santa Maria Style Barbecue,’ which, in reality, bore little resemblance to the true Santa Maria Style Barbecue. The copyright will help to preserve the tradition authentically, as the barbecue becomes more and more famous.”
It proved to be a prescient decision, because more than 30 years later, Santa Maria Style Barbecue continues to gain both fame and fans largely as a result of its inherent authenticity and regional roots.
As noted in the copyrighted menu: “In the early days of the huge ranchos, the rancheros, with their vaqueros, friends and neighbors, gathered frequently under the oaks of this serene little valley for Spanish barbecues. The present Santa Maria Barbecue grew out of this tradition and achieved its “style” some 50 years ago when local residents began to string their beef on skewers and cook it over the hot coals of a red oak fire…This tradition has been carried on throught the years by the many groups and organizations in the Santa Maria Valley who have made the barbecue a specialty of all major events. Visitors to the city having the good fortune to be exposed to this gourmet’s delight return again and again to enjoy a unique experience in eating.”
For this blog’s introduction to the official menu, click here. For tips on preparing genuine Santa Maria Style Barbecue, click here. Bon appetit!
Authentic Santa Maria BBQ…in Minutes!
Traditionally, Santa Maria Style Barbecue is an exercise in anticipation. First, you light the red oak and let it burn until the coals are very hot with little flame. Then, after initially searing the meat, you raise the grill and wait patiently for the meat to reach medium rare or so, which can take up to 20 minutes per inch of cut thickness. Of course, the wait is always worth it!
But let’s face it. In this fast-paced age, not everyone always has the time to cook, let alone stage a traditional Santa Maria Style Barbecue. And that’s where the Santa Maria Valley’s BBQ2You comes in.
Established by the Ostini family, the owners of the famed Hitching Post restaurant, BBQ2You offers ready-to-heat authentic Santa Maria BBQ (and other meals) shipped right to your doorstep: “Bring a Santa Maria Style BBQ Steakhouse experience to your family’s kitchen table in just minutes! There’s no grilling necessary, and no thaw time. From freezer to plate in under 20 minutes. These are fully prepared meals, all you have to do is boil water, drop the boil-in-bag meal in, and dinner is served.”
If mail-order BBQ strikes you as questionable, consider that the Ostini family is renowned for the quality and authenticity of their food. In other words, they serve only the finest…even when it comes via FedEx!
Among the many meal options offered by BBQ2You is the Tri-Tip for $65 (pictured above), featuring three separate packages of 1.5 to 2.25 pound cuts that will “feed a small army,” all perfectly seasoned and grilled over red oak.
Visit the BBQ2You web site to check out their innovative line of convenient meals, and note that they are currently running a special for free shipping to California residents.
A Tribute to Santa Maria BBQ
In one of the more creative tributes to Santa Maria Style Barbecue we’ve encountered, veteran food and travel writer Laurel Miller recently posted a story on her self-described “(not a) blog” about our local culinary tradition, leading with her own personal account of experiencing another distinctive ranch-style offering: “prairie oysters.”
Indeed, it turns out that Laurel, when she was just ten years old, got rounded up to help with a spring cattle gathering here on the Central Coast, where she was not only introduced to Santa Maria BBQ, but also to this, ahem, more exotic delicacy.
In reflecting on that experience, she delves into the history and menu of classic Santa Maria Style Barbecue. Along the way, she features local landmark restaurants such as the Hitching Post and Far Western Tavern, as well as Susie Q’s Brand barbecue foods and Old Town Market in Orcutt.
You may recall that Laurel also penned a recent piece on Santa Maria BBQ for American Cowboy magazine. Our thanks go out to her for spreading the sizzling good word about Santa Maria Style Barbecue!
Three Questions with Santa Maria Barbecue & Grill
We first learned about Michael Hockenhull and his catering business when he posted some magnificent Santa Maria BBQ photos on our Facebook page. For the past 21 years, Michael’s Santa Maria Barbecue & Grill has been serving traditional Santa Maria Style Barbecue at special events and gatherings across Southern California’s Inland Empire.
“Since 1990, we’ve served southern California communities with authentic Central California cuisine featuring tender, choice cuts of tri-tip sirloin, grilled to perfection over red oak wood using a 100-year-old authentic dry rub recipe,” he says.
Michael lives in Chino Hills with his wife and two children. We recently caught up with him as part of our Three Questions interview series:
What inspired you to start a Santa Maria BBQ business in Chino Hills?
There was nothing like it out here. We have a great following in the Inland Empire.
I was introduced to the Santa Maria world from a man who was born and raised in Santa Maria. He had just moved to the Los Angeles area and was starting his own BBQ catering business. It started as a part time job for me, fortunately for him I liked cooking, eating and talking. He taught me everything I needed to know about running a business. I can’t thank him enough.
You must sometimes serve folks who’ve never had Santa Maria BBQ before. What is the typical reaction when they try it for the first time?
I love to serve first-timers, the look on their face is priceless. Then they give me a big hug for making their belly happy!
What’s your top tip for folks who want to prepare their own Santa Maria BBQ?
Keep to tradition, do not try to re-invent the wheel. Simple seasonings, red oak wood and please take your time, your grill is not a microwave.
Fly into BBQ Country
Adding to the steady stream of publicity for Santa Maria Style Barbecue this summer, leading online travel merchant CheapFlights.com spotlights our regional culinary tradition in a new piece featuring their editors’ picks for America’s Top 10 Barbecue Towns.
In doing so, they include Santa Barbara, which is an hour south of Santa Maria, as a hub for Santa Maria BBQ. They might have been remiss in not pointing their readers to the true landmarks of Santa Maria Style Barbecue in the Santa Maria Valley, such as Shaw’s Steakhouse, the Hitching Post and Far Western Tavern. But as they note, Santa Barbara is certainly well versed in Santa Maria BBQ, and they are probably and understandably more inclined to point readers toward places closer to major airport hubs such as Los Angeles.
That said, we will take this opportunity to remind you that the Santa Maria Valley has it’s own airport with commercial flights to and from Los Angeles and Las Vegas. Better yet, the Santa Maria Airport offers private pilots a unique “fly and dine” experience. Indeed, pilots can taxi right up to side of the airport’s Radisson Hotel, park their plane and walk to lunch at the hotel’s Vintner’s Grill. We’re told that many pilots fly into town for the grill’s famous Sunday brunch, and the Santa Maria tri-tip sandwich is a popular lunch item.
Another memorable on-site attraction is the Santa Maria Museum of Flight, which features a variety of planes, models, photos, memorabilia and exhibits, including a restored F4 fighter jet that served in Vietnam and a 1929 Fleet biplane. The museum also features several Hollywood movie props, including an H-1 Racer from The Aviator, a full-scale Wright glider from Winds of Kitty Hawk and an original wooden hangar from The Rocketeer.
Whether you come by wheels or wings, the Santa Maria Valley is ready to welcome you with what Sunset Magazine once called “the world’s best barbecue.” So pack your appetite and we’ll see you soon!
The (Not So) Secret BBQ
Santa Maria Style Barbecue has been on a magnificent streak of media coverage, and the latest comes from L.A. Weekly’s fine how-to feature this week on our regional culinary tradition.
Spotlighting local purveyors such as the Hitching Post, Far Western Tavern and Susie Q’s Brand, writer Kathy McDonald begins: “Memphis, North Carolina, Kansas City, Texas and Santa Maria–all are barbecue styles; only one is native to California. Traced to early ranchers and vaqueros (Mexican cowboys) of the 1800s Central Coast, Santa Maria barbecue is traditionally grilled meat cooked over native red oak.”
Santa Maria Style Barbecue is the barbecue world’s best-kept secret, but the secret is increasingly out as foodies and food writers alike champion its charms!
What’s The Rub on Santa Maria BBQ?
One of the definitive and distinguishing characteristics of Santa Maria Style Barbecue is that, unlike other regional barbecue styles, it doesn’t require you to slather the meat in barbecue sauce.
Indeed, when it comes to Santa Maria BBQ, there’s no sauce whatsoever, but rather a simple yet magical rub based on native tradition. According to the official menu copyrighted by the Santa Maria Valley Chamber of Commerce, the seasoning is a mixture one tablespoon of salt with a ½ teaspoon of black pepper and a ½ teaspoon of garlic salt (for a larger stash, you just increase the ingredients proportionately).
Of course, as with all culinary pursuits, there’s always a little room for creativity, too. For example, local Santa Maria BBQ retail food purveyor Susie Q’s Brand adds a whisper of parsley to its blend. The Hitching Post’s BBQ2You, Cowboy Flavor and F. McLintocks are among other local barbecue specialists to offer their own proprietary rubs.
At barbecue competitions and festivals featuring a variety of regional styles, those who specialize in Santa Maria Style Barbecue are often met with puzzled looks from patrons, who ask, “Where’s the sauce?”
Without “rubbing” it in, let’s just say that their skepticism is quickly replaced with wonder as they get their first taste of the magic of Santa Maria-style seasoning.
