Santa Maria–style barbecue
California Central Coast culinary style / From Wikipedia, the free encyclopedia
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Santa Maria–style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary heritage".[1] The traditional Santa Maria-style barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.[2]
Santa Maria-style barbecue centers on beef tri-tip, seasoned with black pepper, salt, and garlic before grilling over coals of native coast live oak, often referred to as "red oak" wood. The grill is made of iron and usually has a hand crank to adjust the height of the grill over the coals.
The traditional accompaniments are pinquito beans,[3] fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter.[4]
Some regional variations within the Central Coast include sausage (such as linguiça or chorizo) or venison, grilled alongside the tri-tip or in the beans, and fresh strawberries.