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According to Texas Monthly, the magazine possesses “the only barbecue editor in the country, and the only full-time barbecue editor in American history.”
In other words, there’s a lot of barbecue stories to cover within the borders of the Lone Star state, which makes it all the more awesome that Barbecue Editor Daniel Vaughn chose to feature Santa Maria in an in-depth article this summer called, “California’s Native Barbecue: What they’re cooking in Santa Maria is unlike anything else.”
In the piece, Vaughn touches on the origins of Santa Maria Style Barbecue and then describes his visit to the Santa Maria Elks Lodge where he was lucky enough to be a guest at one of their member events.
“Santa Maria, a coastal town off of Highway 1, between the beaches of Los Angeles and the San Francisco fog, has a homegrown variation that few outside of its border (and fewer still outside of California) have tried or even heard of,” writes Vaughn. “Santa Maria-style barbecue has a rich, local history, one not too dissimilar from our own history of brisket and how it clambered to the top of Texas’s barbecue heap.”
He goes on to explain that the red oak used for barbecue in Santa Maria Valley is not the red oak that grows in Texas. Writes Vaughn: “There are a variety of species in the oak family, and one native to the Santa Maria area is coast live oak. It’s an evergreen with small leaves, and burns clean without creating too hot of a fire.”
The article does an impeccable job of accurately explaining what Santa Maria Style Barbecue is and is not. We thank you, Daniel Vaughn and Texas Monthly!
When it comes to Santa Maria’s longtime beef cattle and ranching heritage, the young and old alike are invited to learn a few tricks of the trade.
Indeed, on Sunday, August 30 from noon to 4 p.m., children and their families will learn how to rope cattle from two local experts. The adventure takes place as part of “R.H. Tesene Day at The Ranch” at the Santa Maria Valley Discovery Museum located at 705 S. McClelland Street in downtown Santa Maria.
This 13,000-square-foot interactive children’s museum annually celebrates “R.H. Tesene Day at the Ranch,” which includes museum entry to the public free of charge. This year, Elks Rodeo volunteer Chuck Glines and Mike Lund, a retired Cal Poly equine science professor, will teach children about local ranching history and then lead a hands-on cattle roping demonstration. There will also be ranching-themed crafts and games.
R.H. Tesene was a well-known real estate investor and entrepreneur in the Santa Maria Valley. His generous donations made it possible for the museum to relocate to a much larger space, and he also donated a “Barbecue Hall of Fame” exhibit that to this day teaches children and parents alike about Santa Maria Style Barbecue, the Santa Maria Valley’s local culinary tradition.
The all-American classic Mac and Cheese dish has just been elevated to new heights thanks to Santa Maria Valley’s own Ca’Del Grevino Café and Wine Bar.
Here, Chef Nicolette Oliphant is currently serving her own creation, “Santa Maria Style BBQ Mac and Cheese,” which includes Santa Maria tri tip, house-made Linguica sausage and Seascape Cheddar . . . all topped with salsa.
And it all ties together with our famous local barbecue tradition, as Mac and Cheese was considered an early staple of the classic Santa Maria Style Barbecue menu!
Chef Nicolette developed the dish for her upcoming participation in the fourth annual Macaroni and Cheese Festival happening at the Avila Beach Resort in San Luis Obispo on August 15 from 2 p.m. to 6 p.m. The event features live music; beer, wine and spirits; and, of course, a myriad of exotic renditions of Mac and Cheese.
High-quality beef and “fresh and from scratch” is the focus at Ca Del Grevino Café and Wine Bar, which is located in Santa Maria’s Old Orcutt neighborhood. Oliphant is adamant about gathering ingredients from fresh and local sources such as the weekly Los Olivos Farmers Market as well as Deydey’s beef in Lompoc.
And, of course, with the Santa Maria Valley wine country in her backyard, the quality of her wines is a given.
To this list you can now add a glass of local wine. Indeed, in a relatively short span (commercial winemaking in Santa Barbara County didn’t really get rolling until the 1970s), our local Santa Maria Valley, Santa Barbara County and Central Coast wines have become renowned as some of the world’s finest, adding yet another delicious layer to the local dining experience.
On that note, the iconic Qupé Winery–a fine wine pioneer here in the Santa Maria Valley–understands the local love for Santa Maria Style Barbecue and the art of pairing the right wines with this hearty meal.
In a recent memo titled, “Wines to Fire Up Your BBQ This Summer,” Qupé recommends three wines with which to pair your summer barbecues: The 2012 Syrah Ibarra-Young Vineyard, which exhibits notes of sandalwood and cardamom ($35); the 2012 Viognier Ibarra-Young Vineyard that offers refreshing flashes of mineral, citrus, peach and honeysuckle ($30); and the 2011 Grenache Sawyer Linquist Vineyard with its spicy, cherry and black pepper character ($35).
The most interesting wine on this list is the Viognier, which dares you to pair a white wine with your barbecue. Give it a try and see what you think!
The secret is out, thanks to USA Today!
Indeed, in a story published last week, this national newspaper uncovers “the secret fifth major style of American barbecue,” which is, of course, our very own Santa Maria Style Barbecue.
But as Olmstead confirms, there’s more to the American barbecue story!
He explains that it’s not the necessarily the meat, but rather the cooking method (open flame over coals of local red oak) and traditional side dishes (such as homegrown pinquito beans) that make Santa Maria barbecue distinctive.
He writes, “Santa Maria barbecue is always cooked over a fire of red oak logs, using meats heavily seasoned with salt, pepper and dry spices, then marinated or basted with a mixture of vinegar and oil while cooking. Side dishes almost always include fire-grilled then buttered bread, tossed green salad, fresh tomato salsa and beans. Because the area is known for growing sweet strawberries, berry pie or strawberry shortcake is often paired with the main course as dessert.”
He goes on to tout some of the Santa Maria Valley’s barbecue stars, including the Hitching Post Casmalia; Shaw’s Steakhouse; Far Western Tavern, Dino’s Deli; Old Town Market; Hitching Post II; A.J. Spur’s; Jocko’s Steakhouse; and F. McLintock’s Saloon.
In the words of Olmstead, “Very few barbecue fans know about the ‘secret’ fifth major style of American barbecue, the one that has spread the least from its home turf and remains the hardest to find – outside of California that is.”
Word is definitely spreading thanks to stories like these, but if you really want to enjoy Santa Maria Style Barbecue at its finest, we invite you to come enjoy it right here in the Santa Maria Valley.
We like to keep tabs on Santa Maria Style Barbecue ambassadors outside of our region, and the latest is located in Southern California’s Orange County (a.k.a. The OC).
Indeed, a new restaurant opening in Huntington Beach in the fall is focusing its entire concept on Santa Maria Style Barbecue. According to The Orange County Register, the SeaSalt Woodfire Grill will invite guests to observe the chef’s grilling over an open fire.
The restaurant scene is now calling this “live fire” cooking, which, the article says, “Focuses on authentic Santa Maria-style barbecue, with seasoned meat cooked over red oak coals on an iron grill.”
The restaurant will serve a variety of traditional barbecue dishes including tri-tip, lamb chops and bone-in ribeye steak—all seasoned with a house-made rub composed of garlic, lemon, salt and bacon. Weekend brunch will offer open-fire grilled organic eggs, sausage and pork belly.
Even wines from the Santa Maria region will be featured, all amid a rustic, “farmhouse” ambience. Says the owner, “The resulting taste is unbelievable and nothing Orange County restaurants offer now.”
It’s just another confirmation that our local flavors are gaining fans far and wide!
Any Santa Maria Style Barbecue aficionado knows that the traditional dessert to pair with the local barbecue is strawberry pie, shortcake or some sort of strawberry delicacy. This is largely because Santa Maria Valley is famed for its acres upon acres of sweet, juicy strawberries that are shipped the world over. The area’s strawberries bring more money per acre than any other area crop, including wine grapes.
In the last few years, however, the supremacy of strawberries and grapes as the royalty of local agriculture is being challenged by a growing crop of newcomers — raspberries, blackberries and blueberries.
Word has it that berry production that used to be heavy around Oxnard and Ventura is being pushed out by urban growth and the high cost of water, and so berries are now moving north throughout Santa Barbara County, with pockets of heavier production in the Santa Maria Valley. Prices remain high for blueberries, blackberries and raspberries giving some growers an incentive to make room for “the other berries.”
Enter U-Pick Blueberries, a farm located at 3607 Dominion Road in Santa Maria that’s open on Fridays, Saturdays and Sundays from 9 a.m. to 1 p.m. The farm says that its bushes are loaded with berries this season.
But when it comes to a dessert to pair with Santa Maria Style Barbecue, can strawberries and blueberries happily co-exist? A recipe from loriesmississippikitchen.com says “yes”:
Fresh Strawberry and Blueberry Pie
2 cups fresh blueberries
2 cups fresh strawberries, hulled and chopped
3/4 cup sugar
1/4 cup cornstarch
The zest of one medium orange
2 tablespoons butter
1 tablespoon water
1 unbaked pie crust plus enough pie crust scraps to make decorative cutouts for top
Preheat oven to 400 degrees. Stir together the blueberries, strawberries, sugar, cornstarch, and orange zest in a large bowl. Pour into an unbaked 9-inch pie crust. Cut butter into small pieces and dot the top of the fruit.
Roll out the remaining pie crust scraps and cut shapes using cookie cutters dipped in flour. (I used different sized star shaped cutters.) Place the shapes on top of the pie in a decorative pattern.
Beat together the egg and water. Lightly brush the mixture onto the pie crust shapes and around the perimeter of the crust. Place the pie on a baking sheet and bake for 50-55 minutes or until bubbly and golden brown. Let cool on wire rack completely before cutting.