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This may be one of the best lines ever uttered about Santa Maria tri-tip: “East of the Rockies, the tri-tip roast is like the Sasquatch of meat.”
Best of all, this line comes from the venerable New York Times!
Indeed, in a recent story about tri-tip and the elusiveness of certain cuts of meat from region to region, the Times’ Kim Severson details her futile quest to track down tri-tip east of the Rockies. She writes, “Back in Northern California, where my tri-tip courtship began, you couldn’t swing a piece of red oak without hitting one…I have asked for tri-tip in grocery stores from Chicago to Tampa, only to be met with the pleasant stare that comes when the inherently helpful are completely baffled.”
She concludes, “Perhaps the tri-tip is simply suffering from a branding problem in the East. Or maybe the people in California are eating more than their share.“
Here’s how Severson describes tri-tip: “The tri-tip roast, beefy and juicy beyond its price, which rarely tops $8 a pound, is California patio food made for grilling. Seasoned with garlic, salt and pepper, cooked over red oak in a style that has come to be called Santa Maria barbecue and sliced against the grain, tri-tip is essential to Central California biker bar sandwiches and community fund-raisers.”
That is true. Of course, we’d like to remind everyone that you can enjoy tri-tip at numerous establishments besides biker bars and fundraisers, but we’re not going to get pretentious about it!
And for those of you who are wondering what tri-tip is, and how it became synonymous with Santa Maria Style Barbecue, check out our short history on this distinctive homegrown cut.
Thanks to Kim Severson and the New York Times for turning the spotlight on tri-tip and Santa Maria BBQ.
We’re always delighted to discover followers of Santa Maria Style Barbecue from far and wide.
The latest comes from the forum over at True West Magazine, where one contributor offers his personal method for preparing perfect tri-tip: “The secret is the 10-10-20-20, 10 minutes on a hot fire then flip for another 10, finish at 20 minutes on each side then pull off the grill and let sit for 5 minutes before slicing across the grain in 1/2 inch slices. I have bought some huge tri-tips where the times have to be upped but cook enough of them and you’ll figure it out.”
Now, we recently delved into the meat-cooking topic here at the Official Santa Maria Valley Barbecue Site, talking about how Santa Maria BBQ experts sear the meat first, then raise it up using a Santa Maria Style Grill.
But not everyone has access to such a grill. In which case, this gentleman’s method may be something to consider for getting the meat just right on a traditional grill. Judging by his photos, his method is sound!
Everybody knows that Santa Maria Style Barbecue boasts a long and storied history in the Santa Maria Valley, but few are aware that its up-and-coming wine country has roots that run deep, too.
Indeed, this year, Riverbench Vineyard celebrates the fortieth anniversary of its first vineyard planting in 1973. The 1960s and 1970s ushered in an era where viticulturalists began to realize that the Central Coast could potentially be a quality grape growing region. Recognizing the unique geography of the area’s transverse mountain ranges, which funnel cool ocean air across the valley, planting pioneers experimented with Pinot Noir, Chardonnay, Sauvignon Blanc and Riesling. Forward thinkers including Uriel Nielson, Louis Lucas and Dale Hampton started it all, and the valley owes them many thanks.
Today, Riverbench Vineyard is comprised of 344 planted acres of mostly Chardonnay and Pinot Noir. The vineyard site, located in an ancient riverbed, is ideal because of its cool breezy climate and alluvial soils that provide excellent drainage. Riverbench also shares this momentous anniversary with fellow Santa Maria Valley pioneering wineries, Bien Nacido Vineyard and Zaca Mesa Vineyard.
This year Riverbench is celebrating its past by moving forward with the launch of a second tasting room, which opens in Santa Barbara in April. Meanwhile, its beautiful tasting room on the Santa Maria Valley wine trail continues to charm guests. Opened in 2007, this 1926 Craftsman-style ranch home overlooks the property’s historic vines.
Cheers to Riverbench and other local vineyard and wineries who paved the way for the Santa Maria Valley’s emergence as one of the world’s top wine regions!
One of the Santa Maria Valley’s landmark barbecue restaurants will soon embark on a new era as the Far Western Tavern is set to open its new location in Old Town Orcutt later this summer—as evidenced by the construction taking shape at 300 Clark Avenue.
The second floor, including a signature tower room, is now up. Along one side, a patio reveals a new outdoor dining dimension to the Far Western Tavern experience (it should be noted that the original Far Western Tavern in Guadalupe will remain open until a week or so before the new restaurant is completed).
But while the building may be new, the ambiance promises to remain quite familiar. The new interior will incorporate as many legacy touches as possible, including the antique bar, cowhide curtains, large western mural, stained glass and more from the original restaurant. The layout will be similar, too, with a separate bar, expansive dining room and upstairs banquet room. And the kitchen, of course, will feature a large barbecue pit.
The Far Western Tavern was founded in 1958 by Clarence and Rosalie Minetti, along with Rosalie’s cousin Richard Maretti. Three generations of the Minetti family now own and manage the restaurant.
“Our goal with the new location is to capture the distinctive spirit and ambiance of the original restaurant,” says Renee Righetti-Fowler, granddaughter of Clarence and Rosalie Minetti. “The menu will also be very similar.”
In other words, the more things change, the more they stay the same here in California’s BBQ Capital. Santa Maria Style Barbecue is always moving forward, but also remains rooted in history and tradition. And the new Far Western Tavern is just the latest example…